Double Chocolate Cookies

If you’re a true chocoholic, these Double Chocolate Cookies with a pound of chocolate in the batter will have you swooning!! Fire up your mixer and these Fudgy Chocolate Cookies will be out of the oven in no time!

My family is full of chocoholics, so it’s no surprise they loved this Chocolate Cookie Recipe!

Why You Must Make

Can I let you in on a little secret? There are many recipes I make and share with you that my family does not like. If I’m lucky, I’ll get a courtesy bite. My sons, Nick and Tom, have more adventuresome palates, but Nick is away at college and Tom has his own place. I’m left with the two picky eaters at home. It’s a blogger’s nightmare, but still, some recipes are huge hits. And these double chocolate cookies were one of them. I should have made a double batch of these ultimate, fudgy chocolate cookies.

• There’s a whopping ONE POUND of chocolate in this recipe.
• Plus some instant coffee powder…just enough to intensify the chocolate flavor without an obvious coffee flavor.
• They’re glossy, gorgeous, and were a glorified hit with my chocoholic family.

Ingredient Notes

• Kitchen Staples: Flour, Sugar, Kosher Salt, Sugar
• Eggs – Have them at room temperature for easier incorporation. All my recipes use large eggs unless otherwise noted.
• Baking Powder – Has a much shorter life span compared to baking soda. Check the date on your tin. You can also check its potency by putting a spoonful into a cup of very hot water. If it’s active, it will bubble vigorously. If it doesn’t, purchase a new can before starting this recipe.
• Bittersweet Chocolate – I used the Ghirardelli brand.
• Unsweetened Chocolate – I used the Scharffen Berger brand. Ghirardelli brand is another good option.
• Unsalted Butter – If you use salted butter, decrease the amount of kosher salt called for in this recipe.
• Instant Coffee or Finely Ground Coffee – I used Instant Coffee.
• Vanilla Extract – I use the Nielsen-Massey brand. Artificially flavored vanilla isn’t recommended.

How to Make

Recipe Tips

This Rick Katz recipe started out as an ordinary chocolate cookie does…I melted some bittersweet and unsweetened chocolate in the microwave. But then it gets interesting.

• The eggs and sugar are whipped for a full 10 minutes. This will make a nice thick base for this cookie dough.
• The mixture should be quite thick before mixing in the flour, baking powder, and salt.
• Whisking together the dried ingredients mentioned above helps to make sure the baking powder and salt will be well dispersed in the dough.
• You can use either bittersweet or semisweet chunks (or even chips) to add to the dough. If you really love the flavor of dark chocolate, go with the bittersweet.
• This fudgy chocolate cookie dough has to be chilled for several hours, but can be parked in the fridge for up to 4 days, so plan ahead if you want to make the dough and bake on the same day.
• But this also gives you the option of keeping the bowl of dough covered in your refrigerator, meaning you could make freshly baked chocolate cookies on four afternoons in a row! I like that idea. I think your family will, too!

Frequently Asked Questions

You Will Also Like:

• Quadruple Chocolate Cookies
• Brown Butter Cookie Dough Truffles
• Favorite White Chocolate Recipes
• More Cookie Recipes
• More Chocolate Recipes

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The Recipe:

Double Chocolate Cookies

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Yield 24 cookies

A rich chocolate cookie intensified with coffee powder and two types of chocolate.

5.0 Stars (9 Reviews)

Ingredients

• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 12 ounces bittersweet chocolate, cut into larger-than-chip-sized chunks; divided in half
• 4 ounces (one stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 4 large eggs, at room temperature
• 1 ½ cups sugar
• 1 ½ Tablespoons very finely ground coffee or instant coffee powder
• 2 teaspoons vanilla extract

Instructions

1. In a medium bowl mix the flour, baking powder, and salt and whisk to combine.½
2. Separately, combine the butter with unsweetened chocolate and half of the bittersweet chocolate in a medium bowl. 
3. Set the bowl over a medium pan of simmering water (be sure that the water does not touch the bottom of the bowl) and stir every so often with a rubber spatula until completely melted.  Remove from the heat and set aside.
4. In the bowl of a standing mixer fitted with the whisk attachment, combine the eggs, sugar, coffee, and vanilla.  Whisk on high speed for about 10 minutes, until the mixture becomes light yellow in color, and leaves a ribbon on the surface when drizzled with a spoon.
5. Turn the mixer down to the lowest setting and add the melted chocolate.  Scrape down the sides of the bowl and use a rubber spatula to be sure that all the nooks of the bowl have been evenly mixed.  Add the flour mixture and remaining chocolate chunks and mix until combined.
6. Scrape down the sides of the bowl, cover with plastic, and chill for at least 4 hours or overnight.
7. Place the oven racks in the center-most position and preheat the oven to 350º. Line 2 baking sheets with silpats or parchment paper.  Drop the cookies by heaping tablespoonful onto the trays, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes.  They are ready when they look slightly underdone in the center but set around the perimeter.  Immediately transfer the cookies to a cooling rack.

Notes

Adapted from Rick Katz.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Kitchens Non-Stick Baking Parchment Paper Sheets - 12x16 Inch, 22 Count
• 
  USA Pan Bakeware Half Sheet Pan
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 232Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 92mgCarbohydrates: 25gFiber: 3gSugar: 17gProtein: 4g

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