Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, double chocolate chip cookies. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Double Chocolate Chip Cookies is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Double Chocolate Chip Cookies is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook double chocolate chip cookies using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Double Chocolate Chip Cookies:
- Make ready 1 cup unsalted butter, melted and cooled slightly
- Get 1 1/4 cup brown sugar
- Get 1/2 cup granulated sugar
- Prepare 1 large egg, at room temperature
- Take 1 large egg yolk, at room temperature
- Get 1 1/2 tsp. vanilla extract
- Make ready 2 1/4 cup all purpose flour
- Get 1/2 cup cocoa powder
- Prepare 2 tsp. cornstarch
- Take 1 tsp. baking powder
- Prepare 3/4 tsp. salt
- Get 1/2 tsp. baking soda
- Get 1 1/2 cup semi-sweet chocolate chips + additional for topping
Instructions to make Double Chocolate Chip Cookies:
- In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt. Set this aside. In the large bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars together until smooth, then add the egg, egg yolk and vanilla and beat until combined, scraping down the sides of the bowl as needed.
- Add the dry ingredients to the wet and mix on low speed until combined, scraping down the sides of the bowl as needed. Lastly, beat in the chocolate chips just until they are incorporated into the dough. Cover the dough tightly with plastic wrap and chill it in the fridge for at least 30 minutes.
- Preheat the oven to 350°F. Line a few large baking sheets with parchment paper or silicone baking mats. Roll the dough into balls, about 1 tbsp of dough per ball and place on the trays about 1 inch or so apart.
- Bake for 8-10 minutes. The centers will still look very underbaked with the edges set and that's how you want them to be. If you'd like, immediately press additional chocolate chips gently into the tops of the cookies. Let them cool for about 10 minutes on the baking tray, them remove them to a wire rack to cool completely.
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