AuthorSarah RacineCategoryCookies, DessertDifficultyBeginnerYield- 12 cookies
If you love chocolate, this is the cookie for you! With rich cocoa, plenty of chocolate chips (white and dark!), and the perfect craggy texture, this delightful treat will satisfy your deepest chocolate cravings!! The dough texture will seem soft, so be sure to chill your dough before shaping.
350F, or 325F convection, upper middle and lower middle racks
Line 3 large rimmed baking sheets with parchment paper, or grease trays.
In a 5-6 quart bowl, mix in this order.
-white sugar, brown sugar, butter- whisk until smooth, for 30 seconds
-Egg and extract, whisk until smooth, for 30 seconds .
-Take all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Switch to silicone spatula or wooden spoon before mixing dry ingredients!
-Gently stir in dry ingredients until dough just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
-Gently fold in dry ingredients until dough just comes together, 10 seconds until evenly mixed.
Chill dough, covered, in refrigerator for at least 15 minutes, or up to 24 hours.
Weigh 2 ounce dough portions, or measure ~2 rounded TBSP per cookie.
Roll each portion into balls. *You can freeze dough portions at this point and bake from frozen at another time for a quick sweet treat!*
Place on trays with 1 inch buffer between each cookie, ideally panning them 2 x 3, for a total of 12 cookies.
Press down tops of cookies evenly with your hands. If you want thicker, less spread out cookies, simply chill tray with cookie dough balls in freezer for 5 minutes before baking.
Bake in the oven until edges are set and just beginning to brown, 11-13 minutes, rotating the trays both vertically and horizontally after 6 minutes.
After baking is when you can further manipulate the texture of your cookies.
If you like them crisp on the bottom, let cool completely on tray.
If you like them softer, or you fear you’ve overbaked them, remove from hot tray as soon as they’ll hold their shape; 1-2 minutes after they’re out of the oven.
A good in-between is to let them cool 5-10 minutes, then move cookies to wire rack or dish to serve.
Once cool, store in an airtight container for up to 5 days.
Ingredients
Directions
350F, or 325F convection, upper middle and lower middle racks
Line 3 large rimmed baking sheets with parchment paper, or grease trays.
In a 5-6 quart bowl, mix in this order.
-white sugar, brown sugar, butter- whisk until smooth, for 30 seconds
-Egg and extract, whisk until smooth, for 30 seconds .
-Take all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) and whisk in a separate bowl for 30 seconds to combine. This might seem superfluous, but this process helps to properly suspend ingredients of different densities.
-Switch to silicone spatula or wooden spoon before mixing dry ingredients!
-Gently stir in dry ingredients until dough just comes together, 45 seconds , DO NOT OVERMIX! You want to develop as little gluten as possible to prevent a tough and dry texture.
-Gently fold in dry ingredients until dough just comes together, 10 seconds until evenly mixed.
Chill dough, covered, in refrigerator for at least 15 minutes, or up to 24 hours.
Weigh 2 ounce dough portions, or measure ~2 rounded TBSP per cookie.
Roll each portion into balls. *You can freeze dough portions at this point and bake from frozen at another time for a quick sweet treat!*
Place on trays with 1 inch buffer between each cookie, ideally panning them 2 x 3, for a total of 12 cookies.
Press down tops of cookies evenly with your hands. If you want thicker, less spread out cookies, simply chill tray with cookie dough balls in freezer for 5 minutes before baking.
Bake in the oven until edges are set and just beginning to brown, 11-13 minutes, rotating the trays both vertically and horizontally after 6 minutes.
After baking is when you can further manipulate the texture of your cookies.
If you like them crisp on the bottom, let cool completely on tray.
If you like them softer, or you fear you’ve overbaked them, remove from hot tray as soon as they’ll hold their shape; 1-2 minutes after they’re out of the oven.
A good in-between is to let them cool 5-10 minutes, then move cookies to wire rack or dish to serve.
Once cool, store in an airtight container for up to 5 days.
