Whenever I’m on a plane without a book or wifi, I find myself gravitating toward the camera roll on my phone to pass the time. On my way back to DC after a Thanksgiving in Michigan, I stumbled upon a mysterious picture I snapped in 2013 of a recipe in a cookbook.
The recipe was for “double chocolate chunk cookies,” and I knew immediately I had to make them when I got home. Thanks to some pretty dope bridesmaids I am now the proud owner of a shiny new KitchenAid, and I thought perhaps these cookies would be the perfect way to christen it.
Were. They. Ever.
It’s hard to put into words just how heavenly these cookies are. They’re basically a chocolate lover’s (it me) Christmas cookie dream come true. And since this recipe yields so many cookies — 24, to be exact — it’s perfect for mass cookie baking, sharing and consumption around the holidays.
I tweaked our mystery camera roll recipe after a few tries and found a winning, chocolate-y combo. Since I really, really like chocolate I decided to add a third layer with the mini chips, and I lowered the baking time by a few minutes so that they retain a fudgey, brownie-like center. Finally, the addition of a few flecks of sea salt over top are the perfect finishing touch, if you ask me.
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 4 ounces unsweetened chocolate
- 10 ounces semisweet chocolate chips (regular-sized)
- 3 ounces semisweet chocolate chips (mini)
- 6 tablespoons butter
- 1 cup brown sugar
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- Sea salt flakes (optional)
- Preheat the oven to 350 degrees, and line a baking sheet with either wax paper or well-greased foil.
- Combine the unsweetened chocolate, 6 ounces of the regular-sized chocolate chips and all of the butter in a medium, microwave-safe bowl. Microwave for 10 seconds at a time, mixing well with a fork at the end of every interval, until the chocolate and butter melt and combine. BE CAREFUL NOT TO BURN; this should only take a couple rounds. Stir to blend, then allow to cool for 3 minutes.
- Transfer mixture to a large bowl or KitchenAid. Add brown sugar, stirring until combined. Add the eggs one at a time, followed by the vanilla.
- Fold in dry ingredients one at a time until the flour has been absorbed.
- Fold in the remaining 4 ounces of chocolate chips, along with all of the mini chocolate chips.
- Using a tablespoon or ice cream scoop, form dough into approximately 2-inch wide balls, and place on baking sheet about 3 inches apart.
- Bake for 8 minutes, rotate sheet, bake for 2 more minutes for a total of 10 minutes. DO NOT OVERBAKE. The cookies will still be delicious if you do, but the gooey, fudgey center is what we're going for here.
- Transfer cookies to wire rack and allow to cool. Top each cookie with a few flakes of sea salt. (Optional, but highly encouraged.)
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