Ted's Montana Grill Double Chocolate Cookies
Servings 12
Cost 5
Ingredients
- 9 tablespoons unsalted butter (126 grams)
- 3 ⅓ cups semisweet chocolate chips, divided use (20 oz) (560 grams) -- See note
- 3 large eggs
- 1 ¼ cups granulated sugar (250 grams)
- 1 tablespoon vanilla extract
- 1 cup plus 2 tablespoons pastry flour, White Lily or a mix of AP and cake (140 grams)
- ½ teaspoon baking soda (my addition)
- ¾ teaspoon salt
Instructions
- In a double boiler (or a heatproof bowl set over simmering water), melt the butter and 11 oz/308 grams (a little less than 2 cups) of the chocolate chips together, stirring gently until smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk the sugar, eggs, and vanilla for 2–3 minutes until pale and slightly thickened. You can do this with a whisk, or use the whisk attachment of your stand mixer.
- Fold the melted chocolate mixture into the egg mixture.
- In a small bowl, whisk together the flour, baking soda, and salt. Add to the chocolate mixture and stir just until no flour streaks remain. Let cool if still warm, then fold in the remaining 9 oz of chocolate chips.
- Cover and refrigerate the dough for 30 minutes OR you can just let the mixture stand at room temperature. It will thicken somewhat.
- Scoop the dough into 3 oz portions (generous ¼ cup). Place on a parchment-lined sheet pan, flatten gently to about ½ inch. Cover, and chill again until firm (at least 30 minutes, or overnight for convenience).
- Preheat oven to 325°F . Arrange 4–6 cookies per parchment-lined baking sheet.
- Bake for 12 to 13 minutes, rotating about halfway through, just until the edges are set but centers are still soft.
- Let the cookies cool completely on the sheet pans — they’ll finish setting as they cool. For bendier cookies, slide the parchment and the cookies off the hot sheet pan and onto the counter to cool.
Notes
For my first batch, I melted 11 0z of Ghirardelli semisweet chips (gold bag) in with the butter. For the additional chips I used a mix of the Ghirardelli semisweets plus some Guittard Super Cookie chips.