Very dark, adult-tasting chocolate chip cookies that may very well get eaten by the batch
Disclosure: Some of the links in this post are affiliate links, meaning that, at no cost to you, I may earn a commission if you click through and make a purchase. Read more here.
Jump to Recipe
These cookies are my brother-in-law’s favorites. He is very mindful and cautious about what and how much he normally eats, but when I bring over these cookies, I always enjoy catching him when he carefully tries to steal a cookie or 2. They are very easy to make, so if you want to please one of your family members, this is a high-calorie, low-effort recipe.
The standard chocolate chip cookie recipe, such as the Hilton DoubleTree ones, uses semi-sweet chocolate chip morsels. For this recipe, these work really well. Even better, use the dark chocolate chips, for an even deeper chocolate flavor. Using either ensures that the cookies are not overly sweet. If you want to use white chocolate chips, you can but prepare for a pretty sweet cookie. It is up to you, but the dark chocolate ones are my favorite, because they bring out the subtle bitterness of the cocoa.
The Mixing
For this recipe, I use my trusted KitchenAid Artisan mixer. It is an easy tool, allowing you to mix the ingredients while you keep your hands free. In this particular case, this recipe results in a large and rather heavy amount of dough. Mixing it by hand is possible, but very, very heavy indeed.
In addition, I use the Artisan Edge beater. Compared to the beater you get when you purchase the mixer, this has a rubber edge. This beater will scrape the edges of the bowl clean while mixing, incorporating all ingredients. A direct link to this item you can find here. A direct link to the KitchenAid, you can find here.
Double-chocolate chip cookie
Ingredients
- 300 grams sugar
- 240 grams all-purpose flour
- 225 grams butter softened
- 2 eggs
- 65 grams cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 350 grams chocolate chips semi sweet or dark
Instructions
Preparation
- Preheat the oven to 350°F/175°C. Line two baking sheets with parchment paper.
- Start by creaming the sugar, butter, eggs and vanilla extract in the bowl of your stand mixer or using your hand mixer and separate bowl, until light and creamy.
- Combine the flour, cocoa, baking soda and salt in a separate bowl, and mix well.
- Carefully stir the dry ingredients into the wet ingredients. You will want to do this carefully to prevent the dry part to blow out the bowl in large clouds.
- Add the chocolate chips and stir until evenly distributed.
Baking
- Pinch off dough and create a ball. The size is up to you: an inch of rounded dough will give nice small cookies, while about 2 inches worth will give the size you know from well-known sandwich shops.
- Bake the cookies for about 12-15 minutes. Larger cookies will take closer to the 15 minute-mark. When done, they will still be soft. Allow them to cool on the baking sheet before moving them to a cooling rack to cool completely.
- If you prefer to offset the cocoa taste with something sweet, mix 100 grams of icing or confectioner's sugar with a few drops of water and stir into a thick mixture. When the cookies are completely cool, transfer the icing into a disposable piping bag and cut off a small corner. Moving slowly across, create a line over the cookie. Repeat for all. Allow the icing to dry before stacking the cookies.