Double-Chocolate Cookies

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Double-Chocolate CookiesRecipe
Photo: Ryan Liebe; Styling: Mary Clayton Carl

 

The secret to these rich chocolate cookies is not to overbake them. For a gooey, creamy cookie center, pull them out of the oven when they are still a bit glossy.

Serves 26 (serving size: 1 cookie)

Ingredients

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6.75 ounces unbleached all-purpose flour (about 1 1/2 cups)
6 tablespoons unsweetened cocoa
3/8 teaspoon salt
3/4 cup sugar
1/4 cup unsalted butter, softened
2 tablespoons canola oil
2 large eggs
1/4 teaspoon vanilla extract
1/2 cup bittersweet chocolate chips

Preparation

Hands-on: 16 Minutes
Total: 1 Hour, 15 Minutes

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and salt in a bowl, stirring with a whisk.

2. Place sugar, butter, and oil in a bowl; beat with a mixer at medium speed until well combined (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat 1 minute. Add flour mixture to butter mixture, beating at low speed just until combined. Add chocolate; beat at low speed just until combined. Cover with plastic wrap; chill 30 minutes.

3. Preheat oven to 350°.

4. Drop dough by 1 1/2 tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 8 minutes or until almost set. Cool on pan 2 minutes or until firm. Remove cookies from pan; cool on wire racks.

Created date

September 2014

Nutritional Information

Calories 99
Fat 4.7 g
Satfat 2.2 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 2 g
Carbohydrate 14 g
Fiber 1 g
Cholesterol 19 mg
Iron 1 mg
Sodium 40 mg
Calcium 7 mg