Friday, December 14, 2012

cookie calendar - day 14: double chocolate cookies

peanut-butter stuffed chocolate cookies mrs. chan’s pecan ball cookies gingerbread bois lemon meringue pie cookies tuiles d'amandes eggnog shortbread cookies shortbread cookies lime meltaway cookies spiced butter shortbread bites gluten-free gingerbread cookies white chocolate and macadamia cookies bacon vanilla wafer cookies cranberry lime shortbread cookies double chocolate cookies

Paul first made these cookies a few years ago and I'm glad he doesn't make them too often since I can't stop eating these! They are super-soft, chewy and full of rich, chocolate flavour - all the things I love about cookies. Normally, I'm not a fan of white chocolate, but in these cookies, they definitely work.

We usually make a double-batch of these cookies. They're quite large, but they go quickly, I promise!

double chocolate cookies
source: adapted from The Toronto Star
printer-friendly version


1 cup all-purpose flour, sifted
1/2 cup cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg, room temperature
1 tsp vanilla extract
6 oz white chocolate, chopped into chunks
white chocolate shavings (optional)


Preheat oven to 350 degrees F.

In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt until well mixed. Set aside.

In a stand mixer with the paddle attachment, mix butter, sugar and light brown sugar on low speed for 30 seconds. Increase speed to medium-high and beat until fluffy, about two minutes. Decrease speed to low, and add vanilla and egg, mixing until combined. 

Keeping the mixer speed on low, slowly add dry ingredients until just combined (be careful not to overmix). Stop the mixer and using a spatula, quickly fold the white chocolate chunks into the dough.

Line two 12x18-inch baking sheets with parchment paper. Roll the dough into two-inch balls and place evenly apart so that you end up with 12 dough balls on each baking sheet. 

Bake on middle rack until puffy and cracked, about 10 to 12 minutes (note: the reason these cookies are so soft is that they are not fully baked, so be careful not to overbake them!). If the pans won't fit side by side on the middle rack, use the top and middle ones, switching trays halfway through baking time, quickly, to maintain oven temperature.

Remove cookies tray and place on wire racks to cool completely.

Optional: If you'd like some extra sweetness, when the cookies are still warm, sprinkle some of the white chocolate shavings on top of the cookies.

After the cookies have cooled completely, they can be stored in airtight containers for up to 3 days.

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