This is what happens when an eleven year old gets to pick what kind of cookies she wants baked for her birthday. Double Chocolate Chip Cookies are a chocolate lover’s dream. The batter is made with Hershey’s Special Dark Cocoa Powder and plenty of chocolate chips. The end result is a thick and chewy double chocolate masterpiece.
When Mackenzie found this recipe on Pinterest I thought there was going to be way too much chocolate. I’m kind of a standard chocolate chip cookie guy myself. I warned Mackenzie, but she insisted that these were the cookies she wanted for her birthday.
I’ve got some cookie tricks up my sleeve that I mention in my Chocolate Chip Cookies recipe so a big part of me was happy Mackenzie chose this recipe. I admit that I also wanted to try a cookie or two.
I started this recipe the night before I was actually going to bake them. My plan was to make the cookie dough, then separate it into balls that I would put in the freezer overnight. My usual trick is to refrigerate the cookie dough, but the recipe I found said to freeze it. I think this is what makes the cookies really thick. People have asked me if this step is really necessary and it’s not. But if you want your cookies to hold their shape and turn out well then you should at least refrigerate the dough.
I’ve read that chilling cookie dough brings out more flavor, but I really can’t say if that’s true or not. I think raw cookie dough tastes just fine and doesn’t even need to be baked.
I started this recipe by mixing my butter, shortening, brown sugar and regular sugar with my Kitchen Aid stand mixer until it was light and fluffy. As with most baking it’s really important to use butter that’s warmed up to room temperature.
I added some eggs (also at room temperature) along with some vanilla and mixed it until the ingredients were combined. In a separate bowl I whisked together some flour, Hershey’s Special Dark Cocoa Powder, cornstarch, baking soda, and salt. Slowly I added the dry ingredients into butter and sugar mixture while mixing in between. I was grateful to be using my Kitchen Aid stand mixer because the dough was very thick.
The next night I was ready to bake! I preheated my oven to 350F, then lined my baking sheets with parchment paper. Arranging the cookies is important so they don’t melt together and make a giant mess. These cookies can be evenly arranged with a dozen cookies on each sheet.
I placed only one sheet in the oven realizing they may be sacrificial lambs. Baking times will vary with each oven, altitude, how frozen they are. I checked the cookies after twelve minutes, looking to see if the center of the top of the cooking was no longer shiny. With regular Chocolate Chip Cookies I look for just a few signs of browning, but these cookies are as black as coal.
After about fifteen minutes I pulled the pan out of the oven. But I’m not done yet! I let the cookies finish by sitting on the hot cookie sheet for two more minutes before I transferred them to a cooling rack.
I grabbed a cookie for inspection. I’ve found the best way to check the center for doneness is just to take a bite. This is the important part deciding if I need to adjust the baking time with the rest of the cookies. Also, checking just one cookie isn’t adequate, so I had a few more.
So you’ve already made some delicious recipes from my website or you’re going to make them soon. Are you going to bring them to work or a party? Because I know you want to show off the food you made. Either way you’re going to need something to bring it in right?
I recommend, the Pampered Chef Chillzanne Rectangle Server. I’ve had one for years and I always use it for bringing food like this to parties or work. It comes with an insert and removable dividers. The insert will keep your food cold if you store it in the freezer beforehand. A nice thing about the insert is that one side is flat and the other side has cut outs specifically made for deviled eggs.
Adapted from The Pinning Mama