How to Prepare Yummy Double Chocolate Chip Cookies

Double Chocolate Chip Cookies. Fill Your Cart With Color Today! In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Cream together the butter, sugar, then add the eggs and vanilla. Blend in the cocoa and add baking soda, salt and blend well.

Add the flour into the creamed mixture and fold in the chocolate chips. Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. You can have Double Chocolate Chip Cookies using 13 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Double Chocolate Chip Cookies

1. It's 1 cup of unsalted butter, melted and cooled slightly.
2. It's 1 1/4 cup of brown sugar.
3. You need 1/2 cup of granulated sugar.
4. It's 1 of large egg, at room temperature.
5. It's 1 of large egg yolk, at room temperature.
6. It's 1 1/2 tsp. of vanilla extract.
7. You need 2 1/4 cup of all purpose flour.
8. It's 1/2 cup of cocoa powder.
9. Prepare 2 tsp. of cornstarch.
10. It's 1 tsp. of baking powder.
11. It's 3/4 tsp. of salt.
12. Prepare 1/2 tsp. of baking soda.
13. It's 1 1/2 cup of semi-sweet chocolate chips + additional for topping.

These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt.

Double Chocolate Chip Cookies step by step

1. In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt. Set this aside. In the large bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars together until smooth, then add the egg, egg yolk and vanilla and beat until combined, scraping down the sides of the bowl as needed..
2. Add the dry ingredients to the wet and mix on low speed until combined, scraping down the sides of the bowl as needed. Lastly, beat in the chocolate chips just until they are incorporated into the dough. Cover the dough tightly with plastic wrap and chill it in the fridge for at least 30 minutes..
3. Preheat the oven to 350°F. Line a few large baking sheets with parchment paper or silicone baking mats. Roll the dough into balls, about 1 tbsp of dough per ball and place on the trays about 1 inch or so apart..
4. Bake for 8-10 minutes. The centers will still look very underbaked with the edges set and that's how you want them to be. If you'd like, immediately press additional chocolate chips gently into the tops of the cookies. Let them cool for about 10 minutes on the baking tray, them remove them to a wire rack to cool completely..

On low speed, add the dry mixture to the butter mixture. Looking for double chocolate chip cookie recipes? There are some important steps to making my double chocolate chip cookie recipe: Melted Butter: I prefer to use melted butter in my chocolate chip cookies. One, it makes it easier to mix - no mixer needed. And two, the melted butter and brown sugar gives it a toffee-like underlying taste.