Bakery Style Double Chocolate Cookies

Bakery Style Double Chocolate Cookies - made dough November 8, 2019 from The Food Charlatan

I made these cookies to use up some plain chocolate candy bars I had left after Halloween. They substituted nicely for chocolate chips and were a good way to use up leftover chocolate. At least it kept them from being eaten by me, myself and I.

I also used these cookies to put in a 2nd and 3rd care package I sent to deployed soldiers as part of the Angel Baker team from Soldiers Angels. Normally these wouldn't be good in a care package since they're soft and therefore fragile but I took care to wrap 2 cookies back to back in plastic wrap, put in ziploc bags and lodged them firmly in the mailing box, well cushioned. Hopefully they'll arrive intact and relatively still moist and fudgy.

These baked with a slightly crisp outer shell once they'd cooled completely and the inside was moist, fudgy and chewy. Good chocolate flavor as I used both Valrhona bittersweet chocolate and cocoa powder. I'll keep saying it over and over - the quality of your finished baked goods are entirely dependent on the quality of your ingredients. Use the best you can afford; it'll be worth it at the end.

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup dark brown sugar, packed
4 ounces bittersweet chocolate, melted and cooled
2 large eggs
4 teaspoons vanilla
2 cups flour, spooned and leveled
1 cup cocoa powder, spooned and leveled, sifted if lumpy
1 teaspoon baking soda
3/4 teaspoon salt
2 cups chocolate chips

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, about 2 minutes. Add both sugars and beat 1 more minute, scraping bottom and sides of the bowl.
2. Add cooled, melted bittersweet chocolate and beat until incorporated. 
3. Add eggs and vanilla; mix until combined.
4. Whisk together flour, cocoa powder, baking soda and salt. Add to mixing bowl and mix until just incorporated. Do not overmix. Fold in chocolate chips. Cover bowl and chill dough for 30 minutes or until dough is cool enough to form into dough balls.
5. Portion into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper. Evenly space dough balls on prepared sheet. Bake 10-11 minutes; do not overbake. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.