Chewy Double Chocolate Chip Cookies
Chewy Double Chocolate Chip Cookies lets your tongue double its chocolate pleasure! First the cocoa powder infused cookie dough is crafted to be extra chewy. Next, we fold in real chocolate chips.
This cookie is a must in every cookie lover’s repertoire. It’s the recipe you will reach for again and again!
For gift giving wrap the box up in a big red bow and watch the receiver’s eyes light up as they unwrap it.
Chewy Double Chocolate Chip Cookies
Ingredients
- 1 3/4 cup Peetz S.M.A.R.T. Blend
- 1/2 cup Dutch processed cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter at room temperature
- 1/2 cup granulated sugar
- 1 cup 1 cup light-brown sugar packed
- 2 teaspoons vanilla extract pure
- 1 large egg
- 2 large egg yolks
- 2 cups chocolate chips semi sweet
Instructions
- In a medium bowl,whisk together the flour, cocoa powder, baking soda, and salt.
- Set up a stand mixer with bowl and paddle or hand-held mixer with beaters and large bowl.
- Add butter,granulated sugar, and brown sugar.
- Beat on medium speed for 5 minutes, until well combined.
- Add vanilla and 1egg. Beat for 1 minutes.
- Scrape down the sides of the bowl and add 1 egg yolk. Beat 1 minute more.
- Add the next yolk and beat for a final minute.
- Add dry ingredients and mix until just combined.
- Fold in chocolate chips by hand, using a rubber spatula.
- Refrigerate dough until lightly chilled.
- Roll into 1-inchball and place in the refrigerator for 15 minutes.
- Meanwhile, preheat oven to 325 F.
- Place cookies on a parchment lined baking sheet. Keep 2-inches between the cookies to allow for spreading.
- Bake until golden around the edges for 8 to 10 minutes.
- Remove from oven and let rest for 2 minutes.
- Transfer cookies to a wire rack until cool.
- Place in an airtight container for up to 1 week. If you don't eat them first!
What is the secret to chewy cookies?
The secret? Moisture! Let’s explore how the ingredients in these cookies help to make them chewy.
Brown Sugar
Our Chewy Double Chocolate Chip Cookie recipe contains brown sugar. This holds in more moisture. You can feel the moisture in brown sugar when you touch it.
Baking Powder
In this recipe there is baking powder in this recipe as opposed to baking soda. Why? Baking powder is more acid, which helps to prevent spread. Thin cookies are crunchy not chewy!
Egg Yolks
We have added extra egg yolks because egg yolks contain more fat than the whites. Fat contains moisture.
Why does the recipe for Chewy Double Chocolate Chip Cookies call for call for Dutch-processed cocoa powder?
Dutch-processed cocoa powder is specially prepared so that its natural acids are neutralized. This also helps to give the cocoa powder its dark colour. So perfect for these cookies!
We also wanted to use baking powder in the recipe to keep the cookie chewy. And Dutch-processed cocoa powder pairs perfecting with baking powder, as it takes care of the acid component in leavening.
Can I use regular cocoa powder in this recipe instead?
You can, but the recipe will produce a less chewy cookie. And if you do use regular cocoa powder, replace the baking powder in equal amounts with baking soda. The two ingredients will react with one another to create a rise.
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