I saw these cookies in last month’s issue of Bon Appétite and was looking forward to making them for Valentines Day’s. Since nothing says “I love you” more than chocolate. The recipe was really straight forward, but I knew something was off when the batter was more cake-like than cookie-like, and even though it thickened a bit while chilling in the fridge, the dough never turned into the consistency I imagined it would.
Although the batter was absolutely divine, (really, it tastes like chocolate mousse), the final result fell a little, well, flat. Literally, flat. The baked cookies were like puddles of chocolate mush on a tray, and I was so disappointed. They still tasted alright (how could puddles of chocolate not?), but they were no where close to the pictures in the magazine. I knew they could be improved so, naturally, I had to try again. Clearly there was something I could fix to make these better. But on the second attempt, I realized it wasn’t the cookies that needed fixing, it was my eyesight.
I had unintentionally swapped in baking soda for baking powder. Whoops! Also, the recipe called for 4 large eggs, but all I had in my fridge were jumbo eggs. The extra liquid from the gargantuan eggs turned the batter into puddles of chocolate mousse/pudding. I know, that doesn’t sound so bad, right? But you don’t really want that with a cookie. So I cut the jumbo eggs down to 3 (still use 4 if you have the normal size eggs), and used the correct leavening agent. These cookies turned out to be everything I knew they’d be and more. They have the perfect amount of chocolate, and are much lighter than brownies.
Most chocolate cookies I’ve tried have turned out too dense or dry. Not these cookies, they are chocolate perfection. Sinfully decadent. But they’re also incredibly light and airy, which makes for a somewhat dangerous combination – it’s very difficult to eat these in moderation so make sure to find some friends or loved ones to share these with.
Double Chocolate Chip Cookies
Note: The original recipe called for an extra 4 ounces of dark chocolate, melted and drizzled over the cookies after they’ve been baked. I thought they were perfect as is, so skipped on this. But if you feel there’s no such thing as too much chocolate (I certainly can’t blame you), feel free to add this and call them Triple Chocolate Chip Cookies, or pretty much heaven.
Double Chocolate Chip Cookies
Adapted from Bon AppetiteMakes ~4 dozen cookies
- 16 ounces bittersweet chocolate (at least 70% cacao) chopped and divided
- 1/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups light brown sugar, packed
- 1/2 cup (1 stick) butter, at room temperature
- 4 large eggs (or 3 jumbo eggs)
- 2 tablespoons crème fraîche or sour cream
- 1/2 cup maraschino cherries, drained, stems removed and roughly chopped (optional)
Preheat oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper.
Heat 8 ounces of bittersweet chocolate in a double broiler (heat proof bowl set over a saucepan with a little simmering water – make sure the bowl does not touch the water), and stir until melted. Allow to cool slightly.
Whisk flour, baking powder, and salt in a small bowl and set aside. In a large bowl, beat the sugar and butter on high speed with an electric mixer until light and fluffy, about 4 minutes. Add the eggs, one at a time and beat in the crème fraîche (or sour cream) until just combined. Reduce speed and gradually add the melted chocolate. Mix the dry ingredients into the wet and fold in the remaining 8 ounces of chocolate (and cherries if using).
Drop by rounded teaspoons onto prepared cookie sheets and bake for 12-14 minutes, until edges are firm but centers are still soft. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Cookies will keep for 3 days, but for me, lasted less than an hour when shared with co-workers.