I’ve come to the conclusion that most people want to eat better or the best version of something they grew up eating. This is why I try to stick to just improving the basics until they are the best. Don’t even get me going on the “basic” chocolate chip cookie. Sure, I tailor the best item to the recipient – I know my dad wants a buttery cookie to have with his espresso and my husband is always going to say the gooier the better. However, I feel confident that regardless of your preferred flavor/texture profile, this cookie will exceed all expectations. First of all, they are huge. The recipe is not lying when it says that it makes 9 cookies. Also, I have a major sweet tooth and i cannot eat more than one. One is so satisfying. And if you just need a nibble, half is pretty dang satisfying too.
This lovely recipe came from Blue Bottle Cafe (awesome coffee – seriously if you are on a coast, go) and was published by Joanne from Eats Well With Others. She has a fabulous blog and I thank her for giving me this recipe.
A few notes about the recipe. It makes HUGE cookies. 9. That is no joke. Just do it. Each one is like eating a chewy, soft, chocolate dream. It’s the chocolate cookie that will live up to expectations. Which brings me to my next point: USE QUALITY COCOA. Don’t use that garbage from the dollar store and expect these to turn out well. Same for the chocolate pieces. I have found that chips are fine to use, make sure they are quality. At a minimum, I use Ghirardelli. Usually, mo’ money, better chocolate. Finally, you can triple this recipe, but any bigger than that, your artisan stand mixer from Kitchen Aid cannot hang. Tripling is pretty intense for it as it is.
I can’t stop writing about these cookies. I just watched Billy Eichner and his manic energy inspired me. Just know that everyone loves them and they are the best. Make them for your cookie trays for Christmas or make them for the nice firemen down the street. Be nice to each other and do something for something for no reason other than love.
Oh yeah, and these cookies were what I made for the Great Food Blogger Cookie Swap. You get some pretty awesome cookies from awesome bloggers (Michele at Alwayz Bakin’, Erika from Nommable, and Melissa from Ice Cream Inspiration) and you donate money to Cookies for Kids’ Cancer. What could be better?
Blue Bottle Double Chocolate Cookies
- 1 cup all purpose flour
- ⅓ cup natural cocoa powder
- ½ tsp baking soda
- 5 tbsp unsalted butter, room temperature
- 1 cup sugar
- 1 tsp good quality coarse salt
- 1 egg, room temperature
- 1 tbsp vanilla extract
- 3.5 oz dark chocolate, coarsely chopped
- In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium speed until fluffy, about 5-6 minutes.
- Add the egg and vanilla to the bowl, beating on medium speed, until well-incorporated, about 30 seconds. Scrape down the sides of the bowl and then mix again for another 30 seconds.
- Scrape down the bowl and then add the flour mixture. Mix on low until combined and uniform in texture. Scrape down the bowl and add the chocolate. Mix on low until just combined. Refrigerate the dough for at least 3 hours or overnight.
- When you are ready to bake the cookies, heat the oven to 350F.
- Divide the dough into 9¼ cup portions and place on a parchment-lined baking sheet (or two) at least two inches apart.
- Bake for 11-12 minutes, rotating the pan halfway through. Let cool for 10 minutes before moving to a wire rack to cool completely.