I must have done something wrong. Cookies wear very hard to form even after waiting 30 minutes after refrigerating the dough. Finish product was ok, but sugar in the cookies was like sand in my teeth. I had better chocolate cookies. I will not be making them again, i will go back to my other chococholic recipes.
Double Chocolate Cookies
While appearing small in size, these Double Chocolate Cookies deliver massive amounts of rich chocolate flavor.
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- Calories: 109
- Calories from fat: 55%
- Protein: 1.7g
- Fat: 6.7g
- Saturated fat: 3.7g
- Carbohydrate: 13g
- Fiber: 0.8g
- Sodium: 31mg
- Cholesterol: 20mg
- 10 ounce bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup unsalted butter, cut into chunks
- 3 large eggs, at room temperature
- 1 cup sugar
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup white chocolate chips
- 1. Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. When dough is cool, stir in chocolate chips. Chill dough, covered, until firm, about 2 hours.
- 2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.
- Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.
- Note: Nutritional analysis is per cookie.
Total time does not include chilling and cooling time.
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