I am a chocolate lover through and through, so I wanted to make a chocolate chip cookie recipe for my fellow chocolate lovers! These cookies have a chocolate dough with two different types of chocolate chips, and the best soft and chewy texture.
You have the option to chill the scooped dough for an hour prior to baking or you can freeze your scooped dough and bake fresh any time. Because of their soft and chewy nature, they are also a great cookie to bake ahead. They'll always taste best when fresh baked, but they will also taste delicious for a couple of days after if stored in an airtight container - and you can always pop into the microwave to freshen before enjoying.
I used my favorite Valrhona cocoa powder and a mixture of semisweet and milk chocolate chips from Guittard. You can also use all semisweet, or a mixture of different types of chocolate chips - whatever you choose, the end result will be an incredible, all chocolate cookie.
It is up to you if you want to use a stand mixer for this recipe or go without. When I first made this recipe, I used a whisk and spatula instead of a stand mixer, but the best outcome will come from a mixer (stand or hand) to allow you to fully cream your butter and sugar together, as well as to help evenly incorporate your dry ingredients. Either way, your cookies will taste delicious and I provided a quick note within the equipment section with guidance on making this recipe without a mixer.
For scooping your cookie dough, your cookies should be about 2 1/2 to 3 tablespoons in size. I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo.
Ingredients:
1 stick (1/2 cup) unsalted butter at room temperature 113g
1/2 cup light brown sugar 96g
1/4 cup granulated sugar 48g
1 teaspoon vanilla extract
1 large egg
1 cup + 2 tablespoons all purpose flour 135g
1/4 cup cocoa powder 26g
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup (4 oz) semisweet chocolate chips 112g
2/3 cup (4 oz) milk chocolate chips 112g
Total time: About an hour and a half Prep time: 10-15 minutes Bake time: 9-11 minutes
Chill time: 1 hour Servings: 10 cookies
Equipment:
Cookie sheets
Stand mixer with paddle attachment*
Spatula (and whisk if you choose to skip the mixer)
Parchment paper
Scooper (2 1/2 to 3 tablespoons)
*A mixer is recommended but optional! You can instead use a hand mixer, or a whisk and spatula combination. If you skip the mixer, ensure your butter is truly soft to the touch and use a spatula to cream your butter and sugar, a whisk to add in and incorporate your egg and vanilla, and switch back to a spatula when adding your dry ingredients - follow the timing guidance in the full recipe.
Cooking instructions: Ensure your butter is at room temperature and take your egg out of the fridge at least 30 minutes before you plan to start.
Place your butter and both sugars into your stand mixer with the paddle attachment secured. Note: if your butter is not at room temperature already, you can either place it first into the microwave for 5-10 seconds, or mix your stand mixer at a low speed for 30-60 seconds until your butter is softened. Bring your stand mixer slowly from a low to high speed and allow it to combine the butter and sugars for about 2 minutes. Pause your mixer and use a spatula to scrape down the sides of your butter and sugar mixture as well as your paddle attachment to ensure that no pockets of butter and sugar go unmixed. Turn your mixer back on for another minute. Your butter should be significantly lighter in color by the end. Add in your egg and vanilla extract to your butter and sugar. Slowly bring your stand mixer back to a high speed and allow it to combine your mixture for another minute or two. Pause your mixer and scrape down the sides of your bowl and paddle again and let your mixer run for another minute. Add in your dry ingredients, flour, cocoa powder, baking soda, and salt and start your mixer at a low speed mixing until your dry ingredients are about half incorporated. Pause your mixer and if you haven't already, measure out your chocolate chips and set aside about 1/3 cup of them (either a mixture or just your semisweet chips). Add your remaining chocolate chips into your dough and turn your mixer back on for about 15 seconds or use a spatula to finish mixing to ensure you don't over mix your dough but that your chocolate is evenly dispersed.
Onto a lined cookie sheet (I used parchment paper) use a cookie scoop or large spoon to portion out your dough. It should make about 10 cookies, 2 1/2 - 3 tablespoons per cookie. Top your dough scoops with your reserved chips and gently press them in. Place your cookies into the fridge to chill for about an hour, up to two. Note: if you want to chill your dough for longer, I recommend chilling it covered and unscooped so that it doesn't dry out.
When you're ready to bake, preheat your oven to 350 degrees. If needed, grab a second cookie sheet and line it, giving room to ensure your scoops are properly spaced out. Bake your cookies for 9 to 11 minutes. Remember that since you're using a chocolate based dough, you'll have to rely on texture rather than color to see when your cookies are done. Allow your cookies to cool on your cookie sheets as they will continue to bake once out of the oven, and enjoy!
If you want to save some of your dough, you can place some or all of your scooped cookie dough onto a baking sheet and place into the freezer for 12-24 hours after chilling in the fridge. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for 12-14 minutes. My preference is to enjoy them fresh baked, but you can also store your baked cookies once fully cooled in an airtight container for about 3 days and they'll still taste great. To refresh them, pop a cookie or two into the microwave for about 10 seconds.
Carb and serving info: Servings: 10 Carbs per serving: 41 Carbs for full recipe: 411 Carbs from chocolate: 144 (adjust this if you use a different type of chocolate!)
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.
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