Double Chocolate Cookies

Double Chocolate Cookies - made dough August 11, 2018, modified from Crazy for Crust

These originally had macadamia nuts in them but I only like macadamia nuts in white chocolate cookies or white chocolate coconut cookies so I omitted them from these.

So they're just double chocolate cookies with one chocolate being the cookie itself and the other being the white chocolate chunks in them. I also kept the semisweet chocolate chips so maybe I should call them triple chocolate cookies.

They spread a bit more than I normally like but they weren't thin. They still had enough heft to them to be chewy. As with all chocolate cookie recipes, time them since you can't just go by appearance as to when they're baked. The best giveaway is they don't look raw or shiny in the middle. Take them out when they look barely done and let them cool on the baking sheets. Chocolate will set as it cools and you'll get that rich, fudgy texture when they're at room temperature.

These tasted pretty good but the richness of the chocolate flavor will always (always) depends on the quality of your ingredients, especially the cocoa. I only ever bake with Pernigotti cocoa. It's expensive, whether you get it from Williams Sonoma or amazon, but worth it (to me). As I always say, if I'm going to eat empty calories, they have to be the best empty calories I can bake.

1/3 cup unsweetened cocoa powder (I recommend Pernigotti's)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup butter
2/3 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 large egg
3/4 cup chocolate chips
3/4 cup white chocolate chips

1. In medium bowl, whisk together cocoa powder, baking soda, salt and flour; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar and granulated sugar until combined. Mix in egg and vanilla until smooth and combined. Add dry ingredients and mix until just combined. Fold in semisweet chocolate chips and white chocolate chips.
3. Portion dough into golf-ball-size dough balls, cover and chill or freeze several hours or overnight. 
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space frozen cookie dough balls on prepared sheets and bake 9 - 11 minutes or until middles no longer look raw. Do not overbake. Let cool on baking sheets for several minutes before transferring cookies to wire rack to cool completely.