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Double Chocolate Cookies

Double Chocolate Cookies

There are days when chocolate is the answer. Not simple chocolate but double chocolate that comes from chocolate chips baked into a chocolate cookie loaded with toasted pecans!

This is a terrific recipe given to me by one of my favorite cooks who also happens to be the husband of one of my oldest and dearest friends. Dave is a terrific cook and in my earliest memories of my friendship with Pat, he would cook for us while we sat at their kitchen table working. Proof that strong bonds are made over food!

Dave’s recipe starts by taking chocolate and blending it with both white and dark brown sugar before adding butter for richness. Then a hefty dose of pure vanilla extract is mixed into the dough to enhance all the wonderful flavors in this cookie. Toss in toasted pecans and finally more chocolate in the form of chips for that double shot of chocolate. He uses semisweet chocolate; I use bittersweet so use your favorite or a mix of the two. Either way is chocolate heaven!

The dough comes together quickly, courtesy of your food processor, making this a perfect cookie for any chocolate emergency!

And for fun, smear some ice cream in between these slightly crispy – slightly chewy chocolate cookies for a fabulous ice cream sandwich!

Double Chocolate Cookies

5 ounces semisweet or bittersweet chocolate, chopped into small pieces, about 1-1/4 cups chopped (I use Williams-Sonoma Hot Chocolate mix – it’s a beautiful, bittersweet chopped chocolate!)

½ cup dark brown sugar

½ cup sugar

½ cup unsalted butter, cut into pieces, room temperature

1 extra-large egg

2 teaspoons pure vanilla extract

1 cup, minus 2 tablespoons flour

½ teaspoon baking soda

1/8 teaspoon kosher salt

1 package semisweet or bittersweet chocolate chips, 12-ounce package

¾ cup toasted chopped pecans

Add the 5-ounces of chocolate along with both sugars in the bowl of a food processor.

Process using about 6-8 pulses or until the chocolate is finely chopped and blended into the sugar. Continue processing until the chocolate appears to be the same size as the sugar granules.

Scatter the butter across the top of the chocolate and sugar and process for about 30 seconds. The dough will start to come together.

Add the egg and the vanilla then process for an additional minute.

Scrape down the bowl then toss in the flour, baking soda, kosher salt and the pecans.

Blend together with about 4-5 pulses, just until the flour disappears. Add the chocolate chips and pulse 2-3 times.

Transfer to a mixing flour and stir lightly to make sure the chips are evenly blended into the dough.

Drop the dough onto a baking sheet lined with a Siplat liner or parchment paper using a small ice cream scoop or a tablespoon. Leave about 2” between the cookies to allow them room to spread.

Bake at 350-degrees for 10 minutes. Let the cookies cool on the pan until they are just set, about 3 minutes then transfer them to a rack to finish cooling.

Makes about 3-1/2 to 4 dozen cookies.

Double Chocolate Cookies, courtesy of Preserving Good Stock

June 11, 2018
: Make about 3-1/2 to 4 dozen cookies

This is no simple cookie but a double chocolate cookie with chocolate chips baked into a toasted pecan loaded chocolate cookie!

By:

Ingredients
  • 5 ounces semisweet or bittersweet chocolate, chopped into small pieces, about 1-1/4 cups chopped (I use Williams-Sonoma Hot Chocolate mix - it's a beautiful, bittersweet chopped chocolate!)
  • ½ cup dark brown sugar
  • ½ cup sugar
  • ½ cup unsalted butter, cut into pieces, room temperature
  • 1 extra-large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup, minus 2 tablespoons flour
  • ½ teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1 package semisweet or bittersweet chocolate chips, 12-ounce package
  • ¾ cup toasted chopped pecans
Directions
  • Step 1 Add the 5-ounces of chocolate along with both sugars in the bowl of a food processor. Process using about 6-8 pulses or until the chocolate is finely chopped and blended into the sugar. Continue processing until the chocolate appears to be the same size as the sugar granules.
  • Step 2 Scatter the butter across the top of the chocolate and sugar and process for about 30 seconds. The dough will start to come together.
  • Step 3 Add the egg and the vanilla then process for an additional minute.
  • Step 4 Scrape down the bowl then toss in the flour, baking soda, kosher salt and the pecans. Blend together with about 4-5 pulses, just until the flour disappears.
  • Step 5 Add the chocolate chips and pulse 2-3 times.
  • Step 6 Transfer to a mixing flour and stir lightly to make sure the chips are evenly blended into the dough.
  • Step 7 Drop the dough onto a baking sheet lined with a Siplat liner or parchment paper using a small ice cream scoop or a tablespoon. Leave about 2” between the cookies to allow them room to spread.
  • Step 8 Bake at 350-degrees for 10 minutes.
  • Step 9 Let the cookies cool on the pan until they are just set, about 3 minutes then transfer them to a rack to finish cooling.


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