This recipe was a test to see how self-rising flour would work in a double chocolate cookie. Regular all-purpose flour mixed with baking powder and salt would have been just fine, but I wanted to see if the soft winter wheat used to make White Lily would have any impact on the overall result.
The cookies were very nice looking and they did seem to have a better texture than chocolate cookies made with regular all-purpose. They had a thin shell with a fudge-like center and were fairly thick. The one in the photo was made with unchilled dough, but I made a second batch with dough that had been thoroughly chilled, and those were slightly thicker. Either way, both versions were excellent and this cookie will probably end up in my all-time favorites file.
- 1 1/3 cups (224 grams) dark chocolate chips plus 2/3 cup for adding later
- 1/4 cup (20 grams) unsweetened natural or Dutch cocoa powder
- 1/2 teaspoon espresso powder (optional)
- 4 tablespoons (60 grams) unsalted or salted butter, softened
- Tiny pinch of salt (omit if using salted butter)
- 3/4 cup (150 grams) packed light brown sugar
- 1/4 cup (47 grams) granulated sugar
- 2 large eggs, lightly beaten with a fork in a separate bowl
- 1 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (140 grams) self-rising White Lily flour
- Melt 1 1/3 cups of the dark chocolate chips (8 oz) in a microwave-safe bowl at 50% power, stirring every 30 seconds until fully melted. Stir the cocoa powder and espresso powder into the melted chocolate and let cool slightly.
- In a mixing bowl using an electric mixer, beat the butter, salt (if using) and both sugars until creamy. With mixer on medium, add eggs 1 tablespoon at a time until incorporated, then beat for 1 minute. Beat in vanilla and melted chocolate mixture, scraping sides of bowl often. When chocolate is incorporated, stir in the flour. Make sure the dough is completely cool, then stir in the remaining 2/3 cup chocolate chips. Cover mixture and let sit until thickened.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or Silpats. Using a tablespoon measure, scoop up heaping tablespoons of dough and shape into balls. Arrange about 2 inches apart (6 to a sheet) on baking sheets. Press tops down slightly.
- Bake one sheet at a time on center rack for 10 minutes or just until cookies appear set. Let the cookies cool on baking sheets about 5 minutes or until set.
I've also made these with Ghirardelli Bittersweet chips. The dough is very thick and solid, but you should still be able to break it into chunks and shape it into balls. The bittersweet chips (which are 63%) will give you a less sweet cookie. For a sweeter cookie, stick with dark chocolate or semisweet chips.