Imported from Instagram

Double Chocolate Chip Cookies

Name: Double Chocolate Chip Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 160 min
Yield: 11 servings
Cuisine: American
Ingredients: 210 g all-purpose flour; 60 g unsweetened cocoa powder; 1.5 tsp baking powder; 1 tsp baking soda; 1 tsp cornstarch; 0.75 cup dark brown sugar; 0.25 cup granulated sugar; 2 cold eggs (Use cold eggs.); 2 tsp vanilla bean paste; 1 cup unsalted butter (Cold.); salt (A pinch.); 1 cup semi-sweet chocolate chips (Plus extra for topping.); 1 cup milk chocolate chips (Plus extra for topping.); 1 tsp espresso powder

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Rich, fudgy cookies made with cocoa powder, cold butter, and a combination of semi-sweet and milk chocolate chips. The cookies are portioned generously, chilled, and baked until lightly golden at the edges while remaining soft inside.

11 servings160 minAmerican

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Ingredients

210 g all-purpose flour
60 g unsweetened cocoa powder
1.5 tsp baking powder
1 tsp baking soda
1 tsp cornstarch
0.75 cup dark brown sugar
0.25 cup granulated sugar
2 cold eggs (Use cold eggs.)
2 tsp vanilla bean paste
1 cup unsalted butter (Cold.)
salt (A pinch.)
1 cup semi-sweet chocolate chips (Plus extra for topping.)
1 cup milk chocolate chips (Plus extra for topping.)
1 tsp espresso powder

Steps

1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, espresso powder, and cornstarch. Set the dry mixture aside.
3
In a large bowl, cream the brown sugar, granulated sugar, and cold butter together until light and fluffy.
4
Beat in the cold eggs one at a time.
5
Beat in the vanilla bean paste and continue mixing for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.
6
Gradually mix the dry ingredients into the butter mixture until just combined. Do not overmix.
7
Stir in the semi-sweet chocolate chips and milk chocolate chips.
8
Scoop the dough into 4-ounce portions onto the prepared baking sheet. Leave each dough ball slightly rough and stacked for a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between them.
9
Top the dough portions with extra chocolate chips.
10
Chill the portioned dough for 2 hours before baking.
11
Bake the cookies on the middle rack for 12–15 minutes, or until the edges are lightly golden brown.
12
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
13
Transfer the cookies to a wire rack and cool completely.

Notes

The source specifies extra chocolate chips for topping but does not provide a quantity. The recipe does not state the exact number of cookies produced; the serving estimate is based on approximately 4-ounce portions. The instructions refer to vanilla extract in one sentence, while the ingredient list specifies vanilla bean paste; vanilla bean paste was retained.