Double chocolate cookies

Double chocolate cookies 

Ingredients:

• 1 Egg, large
• 1 cup All-purpose flour
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 2/3 cup Brown sugar
• 1 1/2 cups Chocolate chips
• 1/2 cup Cocoa powder
• 2 oz Dark chocolate
• 1/3 cup Granulated sugar
• 1/2 tsp Sea salt, coarsely ground
• 1 1/2 tsp Vanilla extract
• • 1/2 cup Butter, unsalted

1. First, you’ll whisk together the dry ingredients: flour, cocoa, baking powder, baking soda and sea salt/course salt. I always use Dutch-process cocoa for a darker color and richer flavor. Then using coarse salt really cuts through the sweetness and adds more flavor and texture.
2. Then in a separate large bowl you’ll beat together the butter, brown sugar and granulated sugar until creamy. As always in baking, the quality of your butter drastically impacts the quality of your results. If you want gourmet tasting butter – do not use any substitutes.
3. Then you’ll beat in 2 ounces of melted dark chocolate. The combination of using both dark chocolate and cocoa powder produces a rich, complex chocolate flavor. I use 70% dark chocolate.
   • Pro Tip: Always chop chocolate very finely before melting. Melt slowly – either in a double boiler over gently simmering water or in the microwave. If melting in the microwave, microwave for 45-second intervals on medium power and stir between each interval. DO NOT use high power, which is often the default on microwaves. High power can cause the chocolate to bake and become grainy.
4. Beat in the egg and vanilla extract. After this step the mixture will almost look fluffy.
5. Carefully mix the dry ingredients into the butter mixture. Ensure that you don’t turn the mixer on high immediately or the flour will fly everywhere. We want to ensure that all of it is included into the dough.
6. Then stir in the chocolate chips. Because these are bakery-style cookies, we’re using A LOT. I like to use dark chocolate chips for this recipe for a richer cookie flavor. I always reserve ¼ cup for dotting on the top of each cookie, but that’s up to you.
7. Cover the bowl with plastic, and refrigerate for at least 3 hours or overnight. This step is crucial for getting thick cookies where the middle stays slightly gooey but the edges are slightly crispy. It also actually improves the flavor of the cookies by allowing the flavors to really meld together. Trust me on this one.
8. When you’re ready to bake, preheat the oven to 350F (180C or 170C on a fan forced oven) and line your cookie sheets with baking paper or baking mats.
9. Form the dough into large balls with about 3-4 tablespoons of dough each. I typically do about 4 tablespoons (which is ¼ cup) for extra large bakery cookies. Place 3 inches apart on your lined cookie sheets and bake in the preheated oven for 12-14 minutes or until the tops look just set.Tip: Cool the cookies on the cookie sheets for at least 10 minutes before transferring to a wire rack to continue cooling. When you take the cookies out of the oven, place a few extra chocolate chips on top of each cookie for the perfect look.