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Joanne Chang’s Double Chocolate Cookies
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Joanne Chang’s Double Chocolate Cookies

Joanne Chang shares a Double Chocolate Cookie recipe for chocolate lovers everywhere.

2 min read

Somewhere between a cookie, brownie and fudge, Joanne Chang’s recipe for Double Chocolate Cookies are not joking. They include both unsweetened and bittersweet chocolate, chunks and shavings for a deep chocolate flavor that isn’t too bitter.

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Joanne says, “There are people who love chocolate and then there are PEOPLE WHO LOVE CHOCOLATE. This cookie is for the latter group. It's a little like a brownie, a little like fudge, and quite like the most chocolaty treat you'll ever eat. We melt unsweetened and bittersweet chocolate together and mix them into the batter and then fold in more chocolate chunks. Walnuts are there for those who like nuts in their cookies but feel free to omit them if you simply want chocolate. This recipe evolved many years ago when a new baker at Flour accidentally mixed in unsweetened chocolate chunks rather than bittersweet chunks into the batter. It was just a shade too bitter for almost everyone, but the element of pure, deep chocolate flavor that the unsweetened chunks added turned on a light bulb in our heads. We realized that unsweetened chocolate chunks, added in moderation, were the secret ingredient that would take this cookie from great to beyond stellar. So we added a smattering of shaved unsweetened chocolate to the final batter. Just be sure to shave it fine, as big chunks of it are likely going to be too strong. And then settle in with a few warm cookies and a big, tall glass of milk.”

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Double Chocolate Cookies

Directions:

1.
If you’re baking the cookies on the same day you prepare the batter, heat the oven to 350 degrees and position a rack in the center of the oven.
2.
Combine 4 ounces unsweetened chocolate, 5 ounces bittersweet chocolate, and the butter in a metal bowl and melt over a pot of simmering water, stirring occasionally, until completely melted. Remove from the heat and whisk in the vanilla extract.
3.
Using a stand mixer fitted with a whisk attachment or an electric hand mixer, whisk together the sugar and eggs for about 5 minutes, until light and thick and pale yellow. With the mixer on low speed slowly add the melted chocolate and butter and mix for about 15 seconds. It will not be completely well mixed at this point—that’s okay because you will finish combining all of the ingredients by hand.
4.
In a separate bowl, stir together the flour, baking soda, cream of tartar, salt, espresso powder, 2 ounces shaved unsweetened chocolate, 4 ounces chopped bittersweet chocolate, and toasted walnuts in a medium bowl. Remove the mixing bowl from the mixer, add the dry ingredients, and fold these in by hand until the batter is completely homogenous.
5.
For best results, scrape dough into an airtight container and let it rest in the refrigerator overnight (or at least 3 to 4 hours) before baking. The next day, heat the oven to 350 degrees and position a rack in the center of the oven.
6.
Drop the dough in 1/4-cup scoops onto a baking sheet about 2 inches apart. Bake for about 15 minutes, until the cookies are cracked on top and soft but not liquidy when you press them in the middle. Remove the cookies from the oven and let them cool for 10 to 15 minutes on the sheet, then remove the cookies from the sheet and let them continue cooling on a wire rack.
7.
The cookies can be stored in an airtight container at room temperature up to 3 days. The unbaked dough can be stored for up to 1 week in an airtight container in the refrigerator.

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