Double-Dark Chocolate Chip Cookies
Dark chocolate gets overlooked far too often — but not today! Soft on the outside and gooey on the inside, they'll make you forget all about milk chocolate and bring you over to the dark side after one bite.
Yield2 dozen cookies
TimeAbout 30 minutes total (20 minutes active)
Move racks to the middle of the oven. Pre-heat to 375°F/190°C.
Prepare 2 baking sheets with either silicone mats or parchment paper
Mix together sugars in separate container
Mix together dry ingredients in separate container
To the bowl of the standing mixer, add butter, cane sugar, brown sugar, and dextrose.
Cream together the butter and sugars on medium-high speed until light and fluffy, at least 5 minutes. Scrape the bowl as needed.
Whip each egg separately into the butter mixture on high speed until incorporated and the edges of the batter consistently stick to the sides of the bowl.
Once the eggs are fully mixed into the batter, add the vanilla and whip into the mixture on medium high speed until just blended.
Scrape down the sides of the bowl.
On the slowest speed, gently mix in the flour, salt, baking soda, cream of tartar and cocoa powder into the batter until just combined.
Scrape down the sides of the bowl
Remove from mixer, then with a spatula, gently fold the chocolate chips into the batter.
Scoop dough onto a parchment lined or baking mat lined cookie sheet, leaving 2 inches between each scoop.
You should get 12 (2oz scoops) per cookie sheet.
Bake cookies at 375°F/190°C for 8-10 minutes or until slightly golden around the edges.
Remove cookies from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack.
These cookies can be kept in an airtight container for up to a week at room temperature or two months if frozen.