Big, thick double chocolate chip cookies made bakery style. These have crispy edges and thick, soft chewy middles and are loaded with dark chocolate.
Prep Time 15 minutesminutes
Cook Time 14 minutesminutes
Chill Time 2 hourshours
Servings 16large cookies
Ingredients
150g or ⅔ cup unsalted butter
160g or ¾ cups brown sugar
170g or ¾ cups granulated
1-2tsps pure vanilla extract
½tspfine sea salt
½tspbaking powder
½tspbaking soda
1large egg
50g or ½ cup dutch process cocoa
200g or 1 ⅔ cupall purpose flour
2tablespoonsmalted milk powderoptional, can also use non-fat dry milk powder
200gchocolate chipspreferably a mix of regular or jumbo sized and mini chips
Instructions
Melt the butter in a large heatproof bowl until it’s almost liquid but not fully.
Add the sugars and whisk very well, at least 2 full minutes. Add the baking soda, salt, baking powder and vanilla and whisk well. Whisk in the egg, for another minute.
Fold in the flour, cocoa and milk powder until almost combined, add the chocolate and mix until the dough is smooth. Cover with plastic wrap and set in the fridge for at least two hours but up to 24.
Preheat the oven to 350 F and line two cookie sheets with parchment paper. Scoop mounds of about 4 tablespoons (using a large cookie scoop is helpful here) each and set them so there is at least two inches of space around each dough mound (these spread!). You should have no more than six cookies per cookie sheet (assuming you are using an 18x13”).
If you like, you can press the dough balls into more chocolate chips or larger bits of chopped chocolate and sprinkle on some sea salt.
Bake the cookies for about 13 minutes, until they have puffed a bit in the center.
Enjoy hot, warm or at room temperature but store in an airtight container overnight to keep them from drying out.