Another name for this here recipe should be, “DEATH BY DEVILISHLY DELICIOUS DOUBLE CHOCOLATE CHIP COOKIE !” They are a mouthful of blissful, fat, gooey, soft, and chocolaty delights! It’s the perfect way to enjoy a little delicious misbehavin’! YUM!!!
Devilishly Delicious Double Chocolate Chip Cookie
Recipe by: Bobbi Jo Lathan
Recipe type: Dessert
Cuisine: Southern
PREP TIME
15 mins
COOK TIME
12 mins
TOTAL TIME
27 mins
INGREDIENTS
1 cup butter (softened)
3 / 4 cup brown sugar (packed)
2 / 3 cup regular granulated sugar
4 ounces of 70% dark chocolate (melted in a pot or nuked ‘til smooth)
2 eggs
1 tablespoon vanilla extract
1 teaspoon of sea salt
2 cups all-purpose flour
1 cup of cocoa powder
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
INSTRUCTIONS
Get out your stand mixer or your hand mixer and a big bowl.
Add the butter to the bowl and beat or cream the butter for about 1 minute. Then, beat in the brown sugar and the white sugar, scraping down the mixture from the sides of the bowl, until fully incorporated.
Next, pour the melted (and somewhat cooled for about 2 minutes) 70% chocolate into the butter-sugar mixture and beat until blended into the butter.
Now, add the vanilla and the eggs and sea salt, and beat for another 2 minutes. Once again, scraping down the sides of the bowl in order to work in all of the mixture.
Next, in a separate bowl, stir together the dry ingredients-flour, baking soda, and cocoa powder until blended.
Add the flour-cocoa mixture, a little at a time, to the butter-egg mixture and beat with your mixer stand or hand mixer until the dough starts to come together. Once it comes together, fold in the semi-sweet chocolate chips with a spoon.
Now, place some plastic wrap over the bowl of your cookie dough and refrigerate for about 45 minutes to an hour.
When the hour is up, preheat your oven to 350°, and remove the cookie dough from the refrigerator. The dough should be more firm, less sticky and easier to work with.
Line a cookie sheet (or 2) with some parchment paper. Using a medium-sized oval-shaped spoon (I use a spoon that’s a little larger than a soup spoon), scoop out some of the dough and mold it into the shape of an egg. You will place the cookies upright on the sheet. The reason I do this is that when it bakes, the cookie will be fatter and taller, instead of flat, and when you break it apart after baking, it will be all soft and gooey and ooze with chocolate. (And, who doesn’t want that!) Then, when you place each cookie upright on the baking sheet, you can flatten the “egg” on the baking sheet so it will remain upright. When you’re done, you’ll have a baking sheet of little pods instead of round balls of cookie dough. (NOTE: Don’t crowd the cookies on the sheet, they should be about 2½ inches apart from each other. I use 2 baking sheets.)
Bake at 350° for 10 minutes. When the 10 minutes is up, they may not look done, but take them out anyway. Let them cool for 6-8 minutes, then use a spatula and remove them from the baking sheet to a platter or rack to finish cooling.
Now, enjoy a moment of bliss as you eat one of your devilishly good, soft, gooey, chocolaty wonders.