I have been looking for chewy chocolate cookies for a long time. This is the original base recipe except I used bittersweet chocolate chips instead of white chocolate chips. Everyone who tested these the first time I made time absolutely loved them.
2 large eggs ( room temperature)
225 grams – unsalted butter ( room temperature)
225 grams – light brown sugar
175 grams – caster sugar ( most grocery stores carry)
1 teaspoon – vanilla extract
300 grams – all purpose flour
90 grams – Dutch processed cocoa powder
1/2 teaspoon – baking powder
1/2 teaspoon- baking soda
1/2 teaspoon salt
150 grams bittersweet chocolate
Preheat oven 325 degrees F. ( convection), 350 degrees F ( standard oven)
Line your baking sheets with silpats.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a bowl of a standing mixer, beat together softened butter and sugars. It doesn’t need to be extra pale and fluffy, just combine them. Add eggs, one at a time, vanilla extract and beat until everything is combined.
Fold in your dry ingredients, either on lowest speed of your stand mixer or by using your spatula. It should all come together into a soft cookie dough. Add finely chopped bittersweet or chocolate chips.
Using a tablespoon and a half cookie scoop. Scoop rounded scoopfuls onto silpat. Leaving 2 inches between all batter mounds. Press dough slightly.
Bake 10 to 12 minutes.
Remove from oven.
Remove silpat from cookie sheet. Allow cookie to cool slightly, then move to cooling rack.
FYI: Cookie should be a little crispy on the edges, but soft in the middle.