T his next cookie recipe is favorite of mine. I’m always cautious about double chocolate chip cookie recipes; I fear more often than not they can be too dry. Not good. I obsessed over this recipe and the reviews and convinced myself that it just couldn’t be right. Every single part of my baking bone was telling me it needed tweaking. Only ONE egg? That can’t be. 2 and 1/3 cups flour PLUS 3/4 cup cocoa powder? Hello dryness.
I messed around with the recipe a lot. I added an egg. I decreased the flour. I increased the butter. When it was all said and done, I was wrong – well, partially. The ingredients should be left as is. What needed more explanation was the method. Also needed was assurance everything will turn out just fine. Sometimes it’s just good to hear that.
This cookie dough doesn’t come together easily. You need to work it a bit. To start, you need to let the butter and sugars mix together for quite awhile to guarantee a light and fluffy start. Next, there is a lot of scraping down the sides of your mixer to ensure everything is blending well. And finally, there is a lot of effort mixing the chocolate chips and nuts to make sure everything incorporates evenly. You have to really manhandle the dough. Grrr!
Once the ‘rougher’ dough comes together it yields quite a glorious cookie, I promise you. Chewy on the inside with a bit of crunch on the outside. Not too thick – not too thin. Perfect cookie to have with a cup of coffee and a good friend.
Recipe from Kathleen King
- 2 &1/2 sticks salted butter, softened on the counter
- 1 cup white sugar
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla
- 2 & 1/3 cups flour
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup white chocolate chips
- 1 & 1/2 cups semisweet chocolate chips
- 1 cup chopped almonds or walnuts
- sea salt
Preheat over to 350 degrees.
Cream together butter and sugars until light and fluffy, about 3 minutes. Add in egg, then vanilla. Meanwhile sift together flour, cocoa powder, baking soda, and salt. Slowly pour sifted ingredients into mixer. Mix in chips and nuts.
Drop dough 2 TBS at a time on a cookie sheet lined with parchment paper. Sprinkle with sea salt if desired. Bake 13 – 15 minutes. Remove from oven, let cool on the cookie sheet, then remove to counter to cool completely.
Anyone else have Missy Elliot’s ‘work it’ stuck in their head?