Double Chocolate Chip Cookies

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These cookies are soft and chewy, and just taste amazing! It might taste like a “cake-y” cookie when it comes out of the oven, but once completely cooled, it will firm up and you end up with a sturdy cookie on the outside, but soft and chewy inside. It has a perfect sweetness that doesn’t overwhelm the chocolate flavor.

 

Ingredients:

  • 1 cup  flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cornstarch
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup (1  stick) unsalted butter (if using salted, omit the 1/2 tsp salt)
  • 2 large eggs, room temperature
  • 2 tbsp coffee (optional)
  • 8 oz semi-sweet chocolate chips/chunks

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Whisk all the dry ingredients into a bowl.

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In a separate bowl, melt 1 stick of butter and 4 oz of chocolate chips in the microwave for about 30-45 seconds. The remaining 4 oz of chocolate chips or chunks will be added later to that batter.

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Whisk the melted chocolate and butter together with 1 cup sugar.

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One at a time, whisk in the 2 eggs into the mixture. Make sure the eggs are in room temperature.

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Well, this is completely optional, but I think adding 2 tbsp of coffee helps to enhance the chocolate flavor in the cookies, instead of adding 1 tsp of vanilla extract. You can certainly use both.

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Then  using a baker’s spatula, mix the dry ingredients into the chocolate mixture.

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Fold in the remaining 4 oz semi-sweet chocolate chips into the batter.

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The batter will be wet and sticky to form the cookies into a ball. So, chill the cookie batter into the fridge for about 1-2 hours until it’s firm and easier to handle. You can also store this in the fridge overnight. When you’re ready to bake, just let it sit at room temperature for about half an hour to soften them up.

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Preheat oven to 375 degrees F.

Scoop about 1 tbsp of cookie batter and form into a ball and placed into a sheet pan lined with parchment paper.

Bake the cookies into the preheated oven for about 10-15 minutes, or until the cookies are flat and the edges are firm.

Let it slightly cool on the pan for about 15 minutes or so before transferring them to a wire rack to cool completely.

 

 

 

 

 

 

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