A rich dark swirl of chocolate creates an easy variation on the classic favorite.
What’s your favorite dessert? I love cookies. I would take those over cake, ice cream, pie or a fancy schmancy dessert any day. Plus they are usually fast and easy, which fits my schedule most days. My absolute favorite is chocolate chip. Which is totally boring, I know. So a lot of the time I am happy to make some variation. I even have an entire pinterest board dedicated to this obsession.
These cookies are torn and confused between being a regular chocolate chip cookie or a double chocolate chip cookie.
The key to the perfect cookie is to slightly underbake them so they are still soft and moist inside. I also like my cookies to be a bit on the thicker side, not thin and crispy. I add a bit more flour than the average recipe, and chill the dough before baking to prevent much spreading.
Now I may be in the minority, but I really like the flavor of just the cookie dough, so I don’t go crazy adding chocolate. The dark cocoa powder ( I use Hershey Special Dark or Nativas Organic Raw Cocoa Powder) also is quite chocolatey. Also, when I leave the room full of warm cookies cooling with giant chunks of glistening chocolate peeking through, I sometimes return to find little fingerprints dug into the chunks.
Don’t let this stop you from loading your cookies up with more chocolate bits. Just take my advice and don’t leave them unattended.
My favorite cookie tools are the silicone baking mats and the cookie scoops. When scooping the dough take a bit from each side of the bowl. You could definitely create a more interesting swirl type pattern, but I was just going for a half vanilla half chocolate look. Either way they are wholly delicious.
Double Chocolate Swirl Chocolate Chip Cookies
- 2 1/2 Cups Unbleached All Purpose Flour 11.25 ounces
- 1 1/2 Teaspoons Baking Powder
- 3/4 Teaspoons Salt
- 1 Cup Butter Softened (2 Sticks), 8 ounces
- 1 Large Egg
- 1 Cup Brown Sugar 7 ounces
- 1/2 Cup White Sugar 3.5 ounces
- 1 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Dark Cocoa Powder
- 3 Ounces Dark Chocolate Chopped or 3/4 Cup Chocolate Chips
Beat butter and sugars together until creamy, stopping in the middle to scrape down the sides of the bowl. Add the egg and vanilla and beat until well incorporated. Scrape down the sides of the bowl and mix again. In a separate bowl sift together the flour, salt and baking powder. Slowly add the flour mixture to the wet ingredients, mixing until just combined.
Take half of the dough and move to another bowl. Mix the two tablespoons of cocoa into the dough in one bowl. Stir half the chocolate chunks into each bowl.
Combine one spoonful of each type of dough to shape the cookies. I like to use a cookie scoop which makes the cookies more uniform. Place the cookie dough onto a lightly greased or parchment /silicone baking mat lined cookie sheet. Bake at 375 degrees for 9-10 minutes. They will be very lightly browned on the edges and the centers may just be set. Allow to cool for 5 minutes on the pan and then transfer to a cooling rack.
Store in an airtight container.
Recipe NotesIf you are having trouble incorporating the cocoa powder into the dough, add a teaspoon of milk and continue to stir.
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