Ultimate Double Chocolate Cookies
Indulge in rich, fudgy double chocolate cookies with a soft center and crisp edges. Perfect for chocolate lovers!
Equipment
- cookie sheets
Ingredients
- - 1 pound semisweet chocolate chopped
- - 2 cups all-purpose flour
- - ½ cup Dutch process cocoa powder
- - 2 teaspoons baking powder
- - 1 teaspoon salt
- - 10 tablespoons unsalted butter
- - 1 ½ cups packed brown sugar
- - ½ cup white sugar
- - 4 eggs
- - 2 teaspoons instant coffee granules
- - 2 teaspoons vanilla extract
Instructions
- Melt chocolate until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
- Cream butter with sugars until smooth. Beat in eggs one at a time, then stir in coffee and vanilla. Stir in melted chocolate.
- Stir in dry ingredients until just combined. Let stand for 35 minutes.
- Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Roll dough into walnut-sized balls or drop by rounded tablespoonfuls onto prepared sheets, leaving space.
- Bake for 8 to 10 minutes. Centers will be soft. Cool on sheets for 10 minutes, then transfer to racks.
Notes
- Use high-quality chocolate for best flavor.
- Adjust baking time for softer or crisper cookies.
- Add chopped nuts or chocolate chips for extra texture and flavor.
- Adjust baking time for softer or crisper cookies.
- Add chopped nuts or chocolate chips for extra texture and flavor.