I grew up on cookies. Actually, I grew up on A LOT of cookies. At the age of 10 most kids my age were happy to have some Oreos or Chips Ahoy in their lunch boxes. My sister and I had cookies that we only saw in baking magazines in our lunches. My mother was and still is an amazing baker and homemade cookies is her thing! Holidays a.k.a baking season was Mom’s time to shine as everyone knew Cathy (or Mrs.Little, depending on who you were) was about to bake cookies for the entire 19th ward.  I can’t remember exactly how many cookies she made per season, but it was somewhere around 18-20 different types and about 2-3 batches per cookie.

My sister and I were in the kitchen measuring flour, chopping walnuts, peeling the foil wrapper off the Hershey kisses, placing bread in the storage containers so the cookies would stay soft, and eventually boxing up cookies for our friends and family. One thing that I always appreciated about my mom is how she never backed down from the idea of a new cookie. Even if we didn’t like it, she would say, “someone might like it” and she kept it moving. Classic Mom. 

So as I prepared everything for this chewy double chocolate cookie, I remembered my mom making a similar cookie and at that time I thought to myself, no one likes all that chocolate. Well, honey, thank God for growth because today I woke up craving a chewy chocolate cookie and now I’m the person who loves all that chocolate!

I’ll wrap this up, but let me tell you, this cookie is a chocolate lover’s dream. It kinda reminds me of a brownie which is probably why I love it. It’s soft, chewy, and with a glass milk (I’ll take red wine) it’s a complete party in your mouth.

SOME TIPS TO GET YOU STARTED

  1. You can use any chocolate you would like. I chose milk chocolate because I love the sweetness it adds to the cookie.
  2. Don’t skip the cinnamon, trust me on this. You can add up to 1 -2 teaspoon if you like. It’s like a Mexican hot chocolate without the heat.
  3. Cream the butter and sugars until it’s light and fluffy. It should be light brown with the texture of a frosting or a spread.
  4. Allowing the dough to chill it is a must. The dough is sticky and will spread easily if you don’t chill it. 

 

Yield: 18

Chewy Double Chocolate Cookies

Chewy Double Chocolate Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • 1 Cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
  • 3/4 cup brown sugar, packed firmly
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cup chocolate chips

Instructions

  1. Whisk together the flour, cocoa, cinnamon, baking soda, and salt. Set aside.
  2. In a large bowl or standing mixer, cream the butter and sugars together, until light and fluffy.
  3. Add the egg and vanilla extract. Continue to mix and scrape down the sides of the bowl.
  4. Turn your mixer down to low speed and add in the dry ingredients and mix until everything is fully incorporated. You should achieve a dark brown color.
  5. Using a spoon, stir in 1 cup of the chocolate chips.
  6. Cover or wrap the dough in plastic wrap and refrigerate for at least 2 hours.
  7. When you are ready to bake (the dough should be firm), preheat your oven to 350F.
  8. Line a cookie sheet with parchment paper.
  9. Using a medium cookie scoop (1.5 tablespoons), place your cookie dough on the sheet about 2 inches apart. Try to form perfectly rounded cookie balls.
  10. Use the remaining 1/4 cup of chocolate chips to press into the cookies
  11. Bake for 10-12 minutes, until the tops have a good rise on them.
  12. Allow to cool in the pan for 5 -7 minutes before transferring to a cooling rack.

You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *