Double Chocolate Cookies That’ll Ruin All Other Cookies for You | Samantha Seneviratne | NYT Cooking

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

In a bowl, whisk together all-purpose flour, Dutch processed cocoa powder, baking powder, baking soda, and salt until evenly dispersed.

Cream together salted butter, brown sugar, and granulated sugar until combined (no need to mix until light and fluffy).

Add 1 large egg and vanilla extract to the butter and sugar mixture, mixing until combined.

Gradually mix in the dry ingredients into the wet mixture until combined.

Fold in bittersweet chocolate discs, reserving some for topping the cookies.

Chill the dough in a block form in the refrigerator.

Once chilled, cut the dough into squares for baking.

Form large balls of dough and place them on a baking sheet, spacing them out (3 per sheet).

Bake in a preheated oven at 350°F for about 18 minutes, until edges are set and the center is slightly wet.

Let the cookies cool on the baking sheet for a few minutes before serving.

Cooking Techniques

Equipment Needed

Allergens