Self-Rising Flour Double Chocolate Chip Cookies
Self-Rising Flour Double Chocolate Chip Cookies
Servings 22
Ingredients
- 1 ⅓ cups dark chocolate chips plus ⅔ cup for adding later 224 grams
- ¼ cup unsweetened natural or Dutch cocoa powder 20 grams
- ½ teaspoon espresso powder optional
- 4 tablespoons unsalted or salted butter, softened 60 grams
- Tiny pinch of salt omit if using salted butter
- ¾ cup packed light brown sugar 150 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs lightly beaten with a fork in a separate bowl
- 1 ½ teaspoon vanilla extract
- 1 cup self-rising flour 140 grams
Instructions
- Melt 1 ⅓ 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. Alternatively, you may do this step in a saucepan.
- 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 ⅔ 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 8 to 10 minutes or just until cookies appear set. Let the cookies cool on baking sheets about 5 minutes or until set.
Notes
For this batch I used Nestle brand Dark Chocolate Chips, which are a little larger than regular chocolate chips. I think Guittard Extra Dark or Ghirardelli Bittersweet chips would also work well. You could also combine the chips with some chopped dark or bittersweet chocolate, but the cookies *may* lose a little of their thickness.
MORE NOTES
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.
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.
