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Double-Chocolate Cookies

Photo: Ryan Liebe; Styling: Mary Clayton Carl

 

Hands-on time 16 mins
Total time 1 hr, 15 mins
Yield

Serves 26 (serving size: 1 cookie)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.