Last Tuesday was my husband and I’s 9 year wedding anniversary. Every year as a tradition I make him one of his favorite dinners. The dish is usually chicken parm and fettuccini alfredo, but this year we did things a little differently. We made dinner together, I love cooking and baking with him in the kitchen. I find it gives us the time to talk about the day and plans for the weekend.
One dinner item I wanted to make sure was done before he got home was dessert. We were talking the other day about cookies and he mentioned to me he liked double chocolate chip cookies growing up. I couldn’t believe after 9 years of marriage that he just now mentioned he loves double chocolate chip cookies. Every time I telI him I am in the mood to make cookies his answer is always chocolate chip so I guess that is how these double chocolate cookies never came up in conversation. He explained to me, he used to love going to the Oringal Cookie place in the mall and he would order these as a treat. From that point on I made it my mission to find the ultimate double chocolate chip cookie recipe. These cookies are rich in chocolate and will definitely satisfy your chocolate craving.
This recipes yields 56 cookies, using a size 60 cookie scoop
2 cups of whole wheat pastry flour (I love Rob’s Red Mill)
3/4 cup of Dutch Processed, High Quality Cocoa Powder ( I prefer Penzey’s)
1 tsp baking soda
1/2 tsp kosher salt
1 tsp finely grounded espresso
1 cup of granulated sugar
1 cup of brown sugar (not packed)
2 sticks of butter (unsalted), softened to room temp
2 tsp high quality vanilla extract
1 bag of Extra Dark Chocolate Chips 63% Cacao 11.5 oz bag ( I used Guittard)
- Preheat the oven to 350 degrees. Parchment paper line 2 half sheet baking pans. Set aside.
- In a large bowl sift the flour, salt, soda, cocoa, and espresso then whisk the dry ingredients together thoroughly. Set aside
- In a stand mixer bowl, cream the butter and both sugars until light and fluffy (approximately 1-2 minutes). On low speed add one egg at a time and then the vanilla. Continue to mix on low until the ingredients are incorporated; however, be careful not to over mix.
- While keeping the mixer speed on low, gradually add in the dry sifted ingredients into the wet batter. Once there are no signs of dry residue fold in the chocolate chips with a spatula.
- Using a cookie scoop (size # 60) portion out the cookies evenly on the half sheet parchment paper lined pan. I placed 3 cookies a cross and 12 to a pan.
- Bake the cookies at 350 degrees for 10 minute, remove the cookies from oven and allow the cookies to rest on the pan for 1 minute than remove to a wire rack for the remainder of the cooling process.