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Double Chocolate Cookies Recipe

Double Chocolate Cookies Recipe

Double Chocolate Cookies

Ingredients (Makes 24):

– ½ cup raw sunflower seeds
– 8 ounces bittersweet or semisweet chocolate, chopped
– 4 ounces white chocolate, chopped
– 1 ¾ cups plus 2 tablespoons all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons kosher salt
– 1 teaspoon baking soda
– 2 sticks unsalted butter, at room temperature
– ¾ cup granulated sugar
– ¾ cup light brown sugar
– 2 large eggs, room temperature
– 1 cup unsweetened coconut flakes
– 1 cup semisweet chocolate chips
– ½ cup white chocolate chips
– Flaky sea salt
And you need a spice mill.

Instructions:

– Preheat oven to 350° F/180° C. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool. 

– Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heat-proof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally until cool ( about 10–15 minutes.).
– Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda. Whisk to combine.
– Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients, beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.

– Using a 2″ cookie scoop or ¼-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2″ apart. Flatten cookies slightly with your palm and sprinkle with sea salt.
– Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (about 15–20 minutes)
– Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.


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