|It's not just the light that makes this look lighter - it really was that pale|
I only made this a double chocolate cookie since I omitted the third chocolate which was supposed to be the white chocolate chunks. I didn't have enough on hand to really add anything significant to the dough. I would almost consider this a 1 1/2 chocolate cookie instead since there's actually not that much chocolate in the dough itself, only 2 tablespoons of cocoa powder. It's chocolate but not really chocolaty, if you know what I mean. It was still good and baked up moist with a chewy texture in the middle and crisp edges like a good chocolate chip cookie but I don't think that I would consider this a super chocolaty cookie that the name implies. It was more sweet than chocolate. Be sure you use a dark chocolate cocoa to at least get some of the chocolate flavor. The grocery store and generic brands won't cut it. You can also try increasing the cocoa powder by 2 tablespoons and cutting back on the flour by the same amount to get a darker chocolate flavor.
1 ½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ pound (1 stick) cold unsalted butter, cut into ½ inch pieces
½ cup plus 2 tablespoons granulated sugar
½ cup plus 2 tablespoons tightly packed light brown sugar
¼ teaspoon salt
1 teaspoon vanilla
1 large egg, at room temperature
½ cup ½” chunks white chocolate
½ cup ½” chunks bittersweet chocolate
1. Sift together the flour, cocoa powder, and baking soda into a medium bowl and set aside.
2. Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter on medium speed until pale yellow, about 2 minutes. Scrape down the sides of the bowl and the paddle. Add the sugar, brown sugar, salt and vanilla. Cream on medium speed until it is smooth and lump free, about 1 minute. Stop the mixer and scrape down the sides of the bowl and paddle.
3. Add the egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Scrape down the sides of the bowl and the paddle.
4. On low speed, add the flour mixture. Beat until all the dry ingredients are incorporated, 15 to 30 seconds. Scrape down the sides of the bowl. Add the white and bittersweet chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in.
5. Roll dough into a log about 2 inches wide and 12 inches long on a sheet of parchment paper. Fold the parchment over, creating a sausage. Chill for at least 1 hour. Dough can be chilled, tightly wrapped, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
6. When ready to bake, preheat oven to 350⁰F. Remove dough from parchment and, using a serrated knife, slice 1/3” rounds off the log. Place the cookies 2 inches apart on parchment-lined baking sheets.
7. Bake one sheet at a time for 12 to 15 minutes, or until the cookies look dry and feel firm, turning the sheet front to back halfway through the baking. Remove the sheet from the oven and carefully slide the parchment directly onto a work surface. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.