Decadent Double Chocolate Delight Cookies
Indulge in the rich flavors of these Decadent Double Chocolate Delight Cookies. These cookies are thick, chewy, and packed with luscious chocolate in every bite. The combination of melted semisweet chocolate and chocolate chips creates a deeply satisfying treat that is perfect for chocolate lovers. With the addition of espresso powder, the flavors deepen, making every mouthful a delightful experience. Be sure to use a spring-loaded ice cream scoop for perfectly sized cookies that will rise beautifully in the oven. The key to achieving that soft center lies in trusting the baking time – though they may seem under-baked, they will firm up perfectly as they cool, offering a sublime texture that balances chewiness and richness.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
unbleached all-purpose flour
2 cups (sifted)
Dutch-processed cocoa powder
1/2 cup (sifted)
baking powder
2 teaspoons (none)
salt
1/2 teaspoon (none)
semisweet chocolate
16 ounces (chopped)
large eggs
4 (lightly beaten)
vanilla extract
2 teaspoons (none)
instant coffee or espresso powder
2 teaspoons (none)
unsalted butter
10 tablespoons (softened (1 1/4 sticks))
light brown sugar
1 1/2 cups (packed)
granulated sugar
1/2 cup (none)
semisweet chocolate chips
2 cups (none)
Instructions
1
1. In a medium bowl, sift together the unbleached all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt. Set aside.
2
2. To melt the semisweet chocolate, place it in a medium heat-proof bowl over a pan of simmering water and stir occasionally until smooth. Alternatively, melt in the microwave by heating at 50% power for 2 minutes. Stir, then heat for an additional minute at 50% power. If necessary, continue heating in 30-second increments, stirring after each, until fully melted. Set aside to cool slightly.
3
3. In a small bowl, beat together the eggs and vanilla extract lightly with a fork. Sprinkle the instant coffee or espresso powder over this mixture and stir until dissolved.
4
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until creamy, about 5 seconds. Add both sugars and mix on medium speed until well combined and granular, about 45 seconds.
5
5. Reduce the mixer speed to low and gradually add the egg mixture until incorporated, about 45 seconds. Next, with the mixer running, slowly pour in the melted chocolate and mix until just combined, approximately 40 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula.
6
6. With the mixer on low speed, add the sifted dry ingredients and mix until just combined. Gently fold in the semisweet chocolate chips using a spatula. Cover the bowl with plastic wrap and let it rest at room temperature for about 30 minutes, or until the dough has a scoopable, fudge-like consistency.
7
7. Preheat your oven to 350°F (175°C) and adjust the racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
8
8. Using a spring-loaded ice cream scoop, drop the dough onto the prepared baking sheets, leaving about 1 ½ inches of space between each ball. The dough balls should be roughly the size of golf balls.
9
9. Bake the cookies for about 10 minutes, switching the position of the baking sheets halfway through the baking time to ensure even baking. The cookies are done when the edges are set but the centers remain very soft.
10
10. Allow the cookies to cool on the baking sheets for about 10 minutes. If baking on parchment paper, gently slide the paper with the cookies onto wire racks to cool to room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Double Chocolate Delight Cookies?
These are thick, chewy cookies packed with melted semisweet chocolate and chocolate chips for a rich, indulgent treat.
How much flour is required for this recipe?
The recipe calls for 2 cups of sifted unbleached all-purpose flour.
What type of cocoa powder should I use?
You should use 1/2 cup of sifted Dutch-processed cocoa powder.
How do I melt the semisweet chocolate safely?
Melt it in a heat-proof bowl over simmering water or in the microwave at 50% power in short increments, stirring frequently.
What is the purpose of adding espresso powder?
Espresso powder is added to the egg mixture to deepen and enhance the overall chocolate flavor of the cookies.
How many eggs are needed?
The recipe requires 4 large eggs that should be lightly beaten with a fork.
What should the consistency of the butter be?
The butter should be unsalted and softened to room temperature for proper creaming.
How long should I beat the butter and sugar?
Beat the butter for 5 seconds alone, then add the sugars and mix on medium speed for about 45 seconds until well combined.
Why must the dough rest for 30 minutes?
Resting at room temperature allows the dough to reach a scoopable, fudge-like consistency which is essential for the cookie's texture.
What temperature should the oven be?
The oven should be preheated to 350°F (175°C).
How long do the cookies need to bake?
Bake the cookies for approximately 10 minutes, switching sheet positions halfway through.
How can I tell if the cookies are done?
The cookies are done when the edges are set but the centers still remain very soft.
Should the cookies look fully baked when I take them out?
No, they may seem under-baked, but they will firm up perfectly as they cool on the baking sheet.
How much chocolate is melted into the dough?
The recipe uses 16 ounces of chopped semisweet chocolate melted into the base.
How many chocolate chips are added?
Two cups of semisweet chocolate chips are folded into the dough at the end.
What size should the cookie dough balls be?
The dough balls should be roughly the size of golf balls, created using a spring-loaded ice cream scoop.
How much space should I leave between cookies?
Leave about 1.5 inches of space between each dough ball on the baking sheet to allow for spreading.
How long should the cookies cool on the pan?
Allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack.
What is the secret to the soft center?
Trusting the 10-minute bake time even if they look soft is the key to achieving the desired chewy texture.
Can I use a microwave to melt the chocolate?
Yes, heat at 50% power for 2 minutes, stir, then use 30-second increments until smooth.
What type of brown sugar is best?
The recipe calls for 1.5 cups of packed light brown sugar.
Is there salt in these cookies?
Yes, 1/2 teaspoon of salt is included to balance the sweetness.
What attachment should I use on my mixer?
A stand mixer fitted with a paddle attachment is recommended for mixing the dough.
How much vanilla extract is used?
The recipe uses 2 teaspoons of vanilla extract.
Should I sift the dry ingredients?
Yes, sifting the flour and cocoa powder together ensures a smooth dough without lumps.
How much baking powder is required?
The recipe uses 2 teaspoons of baking powder.
Do I need to grease the baking sheets?
No, it is recommended to line the baking sheets with parchment paper for easy removal.
What is the total ingredient count?
There are 12 ingredients used in this decadent cookie recipe.
What is the final texture of the cookie?
The final result is a thick, chewy cookie with a rich, fudge-like interior.
When do I add the chocolate chips?
Gently fold in the chocolate chips after the dry ingredients have been incorporated into the wet mixture.