Double Chocolate Chip Cookies
Thick, chewy chocolate chip cookies made with real vanilla bean, cold eggs, cornstarch for extra tenderness, and two kinds of chocolate chips for layers of flavor in every bite. Pull them out of the oven when the centers still look soft. Trust the process.
Servings: 20
Calories: 286kcal
Equipment
Ingredients
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 cup unsalted butter slightly softened
- 2 large eggs cold
- 1 tablespoon vanilla bean paste
- 1 ¼ cups semi sweet chocolate chips
- ¾ cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 2 ¼ cups all purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cornstarch and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup slightly softened unsalted butter, ¾ cup dark brown sugar, and ¼ cup granulated sugar for about 3 to 4 minutes until light and fluffy.
- Add the 2 cold large eggs one at a time, beating well after each addition. Stir in 1 tablespoon vanilla bean paste and mix until the mixture is smooth and pale.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Fold in 1 ¼ cups semi sweet chocolate chips and ¾ cup dark chocolate chips until evenly distributed.
- Scoop dough into portions of about 3 to 4 tablespoons each and place on the prepared baking sheet, leaving about 4 inches between each cookie. Bake only 4 cookies per sheet.
- Bake for 13 to 16 minutes, until the edges are set and lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use cold eggs straight from the fridge. This is one of the most important details in the recipe and it costs nothing extra to get right. Cold eggs keep the butter from warming up too fast during mixing, which keeps the dough dense and helps the cookies stay thick in the oven instead of spreading into flat discs. Room temperature eggs are not the right call here.
- Pull the cookies when the centers still look underdone. Soft and slightly glossy in the middle is exactly right. They will continue to set on the hot baking sheet for the first 5 minutes after coming out of the oven. If they look fully done in the oven they are already overbaked and no amount of cooling is going to fix that. Underbaked in the oven, perfect on the rack. That is the move.
- Only four cookies per baking sheet. These are large cookies and they spread. More than four on a sheet and they bake into each other and you lose the shape and texture we are going for. More batches, better cookies. That is the deal and it is a good one.
Nutrition
Serving: 1cookie | Calories: 286kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 132mg | Potassium: 173mg | Fiber: 2g | Sugar: 17g | Vitamin A: 317IU | Vitamin C: 0.03mg | Calcium: 55mg | Iron: 2mg
