Double Chocolate Chip Cookies Draft

Name: Double Chocolate Chip Cookies
Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Yield: 25 cookies
Ingredients: 8 oz bittersweet chocolate, chopped or in discs; 2 tbsp butter; ¼ cup all-purpose flour (35 g); ¼ tsp baking powder; 1 pinch salt; 2 large eggs (at room temperature); ¾ cup sugar (150 g); ½ tsp vanilla extract; 5 oz bittersweet chocolate, chopped, or chocolate chips

Dark chocolate cookies full of chocolate chunks, which I bake for just 9 minutes so they're set at the edges and soft in the middle.

Prep25 min
Cook9 min
Total34 min
Makes25 cookies
KashrutDairy

What you need

Amount:25

How I make it

Preheat the oven to 350°F (175°C).
Put the bittersweet chocolate and butter in a heatproof bowl and melt in the microwave or over a double boiler until smooth. Let cool slightly.
Sift the flour and baking powder into a small bowl, add the salt and mix well.
In a stand mixer fitted with the whisk, beat the eggs, sugar and vanilla until pale and fluffy, then keep beating for 5 more minutes.
Lower the speed, add the melted chocolate and beat until fully blended, using a spatula if needed to make sure the mixture is even.
Add the flour mixture and fold in with a spatula until completely absorbed.
Fold in the chopped chocolate until evenly distributed.
Line a baking sheet with parchment paper. Using a spring-loaded ice cream scoop (or 2 regular spoons), drop heaping tablespoons of dough onto the sheet, spaced well apart.
Bake for only about 9 minutes, until the cookies are set at the edges and soft in the center. Let cool completely.

What I've learned

The cookies keep for up to 3 days in an airtight container at room temperature.

Source: ChefEf (chefef.com)