Maria B’s Chewy Double Chocolate Cookies, Soft & Cakey!

by Edible Poetry / שירה אכילה In Cookie Recipes Leave a comment

This recipe is slightly more complicated than others, but the payoff is worth it if you have a few extra minutes!

Maria

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder 
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 16 ounces semisweet chocolate, chopped
  • 4 large eggs
  • 2 teaspoons vanilla extract 
  • 2 teaspoons instant coffee or espresso powder
  • 10 tablespoons (1 1/4 sticks) unsalted butter, slightly softened 
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 cups chocolate chips (of your preference—semisweet, dark, etc)

Set up

  1. Sift together flour, cocoa, baking powder and salt in a medium bowl.
  2. Melt chopped chocolate in medium heatproof bowl over pan of hot water, stirring once or twice until smooth. Remove from heat.
  3. Beat eggs and vanilla lightly, sprinkle coffee powder over to dissolve; set aside.

Mixing

  1. In bowl of standing mixer with paddle attachment, beat butter at medium speed just until smooth and creamy (5-10 seconds.) Beat in sugars until combined, about 45 seconds (it will still look grainy.) Reduce speed to low and gradually beat in egg mixture until incorporated (about 45 seconds.) Add chocolate in a steady stream and beat until combined, roughly 40 seconds. Scrape bottom and sides of mixing bowl.
  2. With mixer on low speed, add flour mixture and mix until just combined, roughly 40 seconds. Don’t overmix!
  3. Stir in chocolate chips with a wooden spoon.
  4. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

Baking

  1. Meanwhile, adjust baking racks to upper- and lower-middle positions and heat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  2. Leaving about 1 1/2 inches between each ball, scoop dough onto parchment paper-lined cookie sheets with scoop. (Balls should be golfball-sized—this seems big but don’t fiddle with this! It ensures they bake properly and stay chewy/soft in the middle!)
  3. Bake until the edges have just begun to set but centers are still very soft, about 10 minutes. Turn the cookie sheets from front to back and switch from top to bottom racks halfway through baking (this seems fiddly but it’s worth it for even baking!)
  4. Cool cookies on sheets for about 10 minutes, slide the parchment with cookies into a wire rack and cool to room temperature.
  5. Enjoy!
  These cookies are sublime when fresh and delicious for a several days after (pop them in the microwave for a few seconds!) Store as airtightly as possible!

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