This recipe for “Chocolate Doubleheaders” is one of my personal favorites. As a chocoholic, I appreciate it because it makes only 12 cookies, which means I can whip up a batch on the spur of the moment. And Doubleheaders really do satisfy a chocolate craving. The dough bakes up soft and fudgy, but it’s not so rich that it can’t accommodate another handful of chocolate chunks, chips, and nuts.
In addition to that, Chocolate Doubleheaders can be made with kind of a shaggy look or as neat rounds. It depends on your own personal preference and how long you wish to chill the dough. I’ve also found they spread a bit more if I swap out the melted bittersweet chips for chopped bittersweet chocolate. I kind of like the look and feel of puffier cookies, so these days I usually go with chips (in addition to the 1 oz of melted unsweetened chocolate).
- 3 tablespoons all-purpose flour 24 grams
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 2 tablespoons salted or unsalted butter
- 3 ounces about 1/2 cup of Ghirardelli bittersweet chips
- 1 ounce unsweetened chocolate chopped (90% Lindt also works well)
- 1/3 cup packed brown sugar
- 2 tablespoon granulated sugar
- 1 large egg separated
- 1 teaspoon vanilla
- 1/4 cup chopped toasted pecans or walnuts
- A handful of extra chocolate chips more Ghirardelli chips or dark chocolate, optional
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Combine flour, baking powder, salt and cocoa powder in a small bowl; set aside.
- In a microwave-safe bowl, combine butter and both chocolates. Microwave on high (or use 50% power if you prefer) for 1 ½ minutes, stopping to stir every 30 seconds. Set aside and let cool slightly.
- In a medium size mixing bowl, beat both sugars and egg white with an electric mixer. Beat for about 1 minute. Beat in vanilla, melted chocolate mixture and egg yolk. By hand, stir in flour mixture until all flour is incorporated. Stir in nuts. Batter will be extremely soft at this point. Let it stand until it cools and thickens somewhat. If using the extra chocolate chips, make sure the batter is cool before adding them.
- Drop batter by rounded tablespoonfuls onto parchment lined cookie sheet. Bake for 9 minutes, turning cookie sheet halfway through for even baking. The cookies will not look done, although they should be. Let them cool for about 10 minute on the cookie sheet.
- For thicker, rounder, cookies, scoop 12 mounds of dough onto a foil lined plate and chill for about 1/2 hour. Shape the mounds into smooth balls. Bake as directed. Cookies baked with chilled dough might take up to 12 minutes.