Any cookie recipe that specifies to under-bake the cookies is a winner in my book. I could live on under-baked cookies, cookie dough, squishy brownies, and half-set blondies. Then, when Christopher Kimball tells you to under-bake your cookies? It is like having permission–no, strict orders–to eat dessert for breakfast, drink that extra glass or three of wine, and sleep in past Jazzercise.
Look–these perfectly crackly Double Chocolate Cookies are so soft, they barely stay on the cooling rack. I used them for ice cream sandwiches, and they were absolutely ideal because of their forgiving pliability.
You don’t see any chocolate chips, do you? So why am I still calling them double chocolate? Because the recipe hails from the nothing-if-not-accurate America’s Test Kitchen folks, and the inclusion of both cocoa powder and chocolate in the batter obviously (annoyingly) adds up to two chocolates. They point out that the addition of chocolate chips would in fact bump the chocolate count up to the “triple” category. My plan was to add the chips, but after tasting the dough (mmm… dough), I realized they would put these cookies into a realm where I didn’t want to go–namely, a land where I might have to quit after eating just one cookie. I actually loved these as-is, sans chocolate chips.
Double Chocolate Cookies (slightly adapted from The Dessert Bible by Christopher Kimball)
Yield: 18-20 cookies
8 oz semisweet chocolate, coarsely chopped
1 cup white whole wheat flour (the original recipe uses all-purpose)
1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
5 Tablespoons unsalted butter, room temperature
2/3 cup dark brown sugar
1/4 cup granulated sugar
2 large eggs, lightly whisked
1 teaspoon vanilla extract
1 teaspoon instant espresso or coffee powder
Preheat the oven to 350°. Line two baking sheets with silpats or parchment paper. Melt the chocolate in a double boiler or in a bowl in the microwave in one-minute intervals, stirring after each minute. Set aside. In a large bowl, whisk the flour, cocoa powder, baking powder, and salt. Set aside.
With an electric mixer on high speed, cream the butter in a large bowl until light and fluffy, about 4 minutes. Add the sugars and beat 2 more minutes. Scrape down the sides of the bowl, then add half of the whisked egg and beat for 30 seconds. Add the second half of the egg and beat for an additional 30 seconds. Add the vanilla and espresso powder and beat to combine well. Add the melted chocolate and beat for another 30 seconds. Scrape down the bowl again and add the flour mixture. Beat on low speed just until completely incorporated.
Use a spoon to dollop the dough out onto the prepared baking sheets in approximately 1-3/4″ diameter globs. These are big cookies, and they’re meant to be that way. Bake for about 9 or 10 minutes, removing them from the oven when the tops are slightly cracked but look under-baked; otherwise they’ll burn. Set the baking sheets on wire racks and let the cookies cool for 15 minutes, then use a thin spatula/lifter to set the individual cookies on the racks to finish cooling.