Double Chocolate Chip Cookies
Can make with gluten-free flour
- Serves
- 24 cookies
- Prep
- 15 min
- Cook
- 9 min
- Total
- 24 min
- Rating
- No ratings yet
The story behind it
I like double chocolate chip cookies from Alon's Bakery. I can no longer eat them, so I have attempted to make my own version. Mine are less chewy and glossy than theirs, but still good.
Ingredients
Directions
- Preheat oven to 350 degrees
- Combine melted butter with cocoa powder and let sit for 2 mins to bloom flavor.
- Mix brown and white sugar into cocoa powder and beat until smooth
- Add egg, yolk, and vanilla extract, blending until smooth
- Add dry ingredients (flour, baking soda, and salt) until well mixed
- Fold in chocolate chips and pecans
- Can chill dough for 30 mins if desired
- Roll into small balls (about 1 tbsp sized)
- Put balls on parchment lined baking sheet
- Sprinkle with sea salt if desired
- Bake for 8-9 mins
- Let cool/harden on the baking sheet for at least two minute before attempting to move
Notes
Use only 1/4 tsp of salt if using salted butter. Can adjust amount of chocolate chips and nuts as desired. Only need to bake the cookies for 8-10 mins but I usually do two cookie sheets in the oven at a time, then a second batch with two more cookie sheets at a time, so baking time is longer overall if baking entire batch at once. Can refrigerate dough for 48 hours, otherwise freeze extra dough.
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