These cookies are fantastic. They’re light but seriously fulfilling as a chocolate cookie – none of that cakey, not-so-chocolatey-taste you get in a lot of baked goods claiming to be more than they really are. And, delightfully, the dough keeps in your fridge for pretty much eternity, so you can slice and bake a small batch on demand instead of staring down a tupperware full of diet-busting goodness for a week (although, who keeps cookies for a week? Let’s be honest; the grudge match only lasts a few days, tops).
This is a Dorie Greenspan recipe by way of Smitten Kitchen, and I have not tweaked even in the slightest. Now go bake these and enjoy them over your weekend.
Double Chocolate Cookies
1 1/4 cups all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons butter, at room temperature
2/3 cup light brown sugar
1/4 cup sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
3/4 cup chocolate chips
Mix the flour, cocoa and baking soda together.
Working with a stand mixer, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are about 2 inches in diameter. I find it’s easier to do this on parchment paper, and then wrap the logs in plastic wrap. Refrigerate for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you don’t need to defrost it before baking — just slice the logs and bake about a minute longer than usual.)
Center a rack in the oven and preheat the oven to 325°F.
Working with a sharp knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be alarmed, just squeeze the bits back onto each cookie.) Arrange the rounds on parchment-lined baking sheets, leaving about one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and either burn the roof of your mouth because you are impatient and greedy, or let them rest a few minutes and enjoy.