Double Chocolate Cookies

Double Chocolate Cookies

Double Chocolate Cookies

Double Chocolate Cookies

Diets

  • Vegetarian

Ingredients

  • Refrigerated

    • 1 Egg, large
  • Baking & Spices

    • 1 cup All-purpose flour
    • 1/2 tsp Baking powder
    • 1/2 tsp Baking soda
    • 3/4 cup Brown sugar, dark
    • 3/4 cup Cocoa powder, Dutch-process
    • 2/3 cup Granulated sugar
    • 3/4 tsp Kosher salt
    • 2 cups Semisweet or bittersweet chocolate
    • 2 tsp Vanilla extract, pure
  • Dairy

    • 10 tbsp Butter, unsalted

Found on

cooking.nytimes.com

cooking.nytimes.com

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Title:

Double Chocolate Cookies Recipe

Descrition:

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center

Double Chocolate Cookies

  • Refrigerated

    • 1 Egg, large
  • Baking & Spices

    • 1 cup All-purpose flour
    • 1/2 tsp Baking powder
    • 1/2 tsp Baking soda
    • 3/4 cup Brown sugar, dark
    • 3/4 cup Cocoa powder, Dutch-process
    • 2/3 cup Granulated sugar
    • 3/4 tsp Kosher salt
    • 2 cups Semisweet or bittersweet chocolate
    • 2 tsp Vanilla extract, pure
  • Dairy

    • 10 tbsp Butter, unsalted

The first person this recipe

cooking.nytimes.com

cooking.nytimes.com

195 0

Found on cooking.nytimes.com

NYT Cooking

Double Chocolate Cookies Recipe

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center