Double Chocolate Chip Cookies {For Two}
Extra-thick double chocolate chip cookies with a soft, cake-y center.
Last Thursday we were hit with a pretty fierce snow storm–twelve hours of non-stop snowfall. I used to love the snow as a kid. Now, it’s just one big headache.
As a kid, snow was mystical and fun. My brother and I would turn our pjs inside out before going to bed whenever we heard they were calling for snow, a ritual guaranteed to get us out of going to school the next day. It was the equivalent of doing a rain dance in the summer.
When our ritual would pay off, we would spend the snow day tubing down the hill behind the high school across the street from our house, building igloos and snow forts, or just rolling around until our snowsuits got soggy and our feet were frozen. We would play outside for hours (do kids still play in the snow?). When we went home get warm, my mom would throw all of our gear into the dryer and we would would do it all over again until nightfall.
As an adult, snow days are wasted shoveling, salting, and trying our damnedest not to flip off the guy next to you chattering away on his phone while you sit in traffic. Last Wednesday evening, I watched car after car pull into the grocery store parking lot across the street. Our adult snow ritual is to panic about the snow and rush off to the grocery store for milk, bread, and toilet paper. I find this ritual absolutely absurd. How long do you think we’re going to be stuck in the house? If you live in the northern region of the country, I get it. For most folks, the snow is cleared and you’re good to go the next day.
I do have a new ritual. When I hear they’re calling for snow, I make sure my bar is stocked. Let’s be honest, the snow is less daunting and more enjoyable when cocktails are involved. If you’re one of those people who shovel as the snow falls, you’ll find that a few nips of whiskey will warm you up and better prepare you for the undesirable task. I’ve tested the theory; although, I prefer to wait until the snow stops to shovel.
Last Thursday I found myself booze-less. I’ll admit, I was an irresponsible snow preparer. I forgot to stop at the liquor store.
To make up for the lack of bourbon, I resorted to cookies. These double chocolate chip cookies are just that–double the chocolate. Extra chocolate = extra delicious.
I scaled this recipe down to make just enough cookies for two people, because a batch of 24 cookies is a major tease and an often failed attempt at maintaing self control.
The great thing about these cookies is that you don’t have to refrigerate the dough before baking them. When you find yourself with a fierce craving of cookies, this is the recipe to make. The cookies are soft and gooey on the inside–they almost remind me of a really moist chocolate cake.
Double Chocolate Chip Cookies
Extra-thick double chocolate chip cookies with a soft, cake-y center.
Ingredients:
- 4 tablespoons unsalted butter, at room-temperature
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons (26 grams) semi-sweet chocolate chips, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup + 3 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
Directions:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute. Add the melted chocolate and mix to combine.
- Add the egg and vanilla extract. Mix until combined. Scrape down the sides of the bowl with a rubber spatula and give the mixture one more quick mix.
- In a small bowl, whisk together cocoa powder, flour, baking soda, espresso powder, and salt.
- With the mixer on low, slowly add the dry ingredients. Continue to mix until thoroughly combined. Fold in the chocolate chips.
- Measure out 2-tablespoons of dough at a time and roll into balls (the dough will be a little sticky). Place the dough balls on the cookie sheet, spacing them 3 inches apart. Gently press down each dough ball slightly. Bake for 15 minutes. Allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Store the cookies in an airtight container for up to 3 days.
Baking tools I used to make this recipe:
• Stand mixer
• Baking sheets
• Wire racks
• Silicone baking mat
• Measuring cups
• Measuring spoons
If you like this recipe, then you’ll love these:
Peanut Butter Stuffed Chocolate Chip Cookie Cups
Chocolate Brownie Cookies with Sriracha Ganache
Want more cookies? Give these a try:
Chocolate Moosey- Chocolate Cherry m&m thumbprint Cookies
Neighbor Food- Nutella Swirl Chocolate Chip Cookies
Cookie Monster Cooking- Chocolate Cream Cheese Cookies
Cooking Actress- Triple Threat Chocolate Peanut Butter Cookies