Double-Chocolate Cookies

Name: Double-Chocolate Cookies
Total time: 75 min
Yield: Serves 26 (serving size: 1 cookie)
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

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Photo: Ryan Liebe; Styling: Mary Clayton Carl

Hands-on Time

16 Mins

Total Time

1 Hour 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

How to Make It

Step 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.

Step 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.

Step 3

Preheat oven to 350°.

Step 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.

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