How to Cook Delicious Double Chocolate Chip Cookies

Double Chocolate Chip Cookies. Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. Next-day mail order Chocolate Cookies, nationwide. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth.

Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they. You can cook Double Chocolate Chip Cookies using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Double Chocolate Chip Cookies

1. Prepare 1 cup of unsalted butter, melted and cooled slightly.
2. You need 1 1/4 cup of brown sugar.
3. Prepare 1/2 cup of granulated sugar.
4. Prepare 1 of large egg, at room temperature.
5. Prepare 1 of large egg yolk, at room temperature.
6. Prepare 1 1/2 tsp. of vanilla extract.
7. It's 2 1/4 cup of all purpose flour.
8. Prepare 1/2 cup of cocoa powder.
9. Prepare 2 tsp. of cornstarch.
10. Prepare 1 tsp. of baking powder.
11. You need 3/4 tsp. of salt.
12. Prepare 1/2 tsp. of baking soda.
13. It's 1 1/2 cup of semi-sweet chocolate chips + additional for topping.

Cream together the butter, sugar, then add the eggs and vanilla. Blend in the cocoa and add baking soda, salt and blend well. Add the flour into the creamed mixture and fold in the chocolate chips. There are some important steps to making my double chocolate chip cookie recipe: Melted Butter: I prefer to use melted butter in my chocolate chip cookies.

Double Chocolate Chip Cookies instructions

1. In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt. Set this aside. In the large bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars together until smooth, then add the egg, egg yolk and vanilla and beat until combined, scraping down the sides of the bowl as needed..
2. Add the dry ingredients to the wet and mix on low speed until combined, scraping down the sides of the bowl as needed. Lastly, beat in the chocolate chips just until they are incorporated into the dough. Cover the dough tightly with plastic wrap and chill it in the fridge for at least 30 minutes..
3. Preheat the oven to 350°F. Line a few large baking sheets with parchment paper or silicone baking mats. Roll the dough into balls, about 1 tbsp of dough per ball and place on the trays about 1 inch or so apart..
4. Bake for 8-10 minutes. The centers will still look very underbaked with the edges set and that's how you want them to be. If you'd like, immediately press additional chocolate chips gently into the tops of the cookies. Let them cool for about 10 minutes on the baking tray, them remove them to a wire rack to cool completely..

One, it makes it easier to mix - no mixer needed. And two, the melted butter and brown sugar gives it a toffee-like underlying taste. In large bowl, beat butter, brown sugar and granulated sugar until fluffy. In medium bowl, mix together flour, cocoa, baking soda and salt. Add to butter mixture, beating until blended.