Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (cold, and cut into cubes (or 2 sticks))
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs (chilled)
  • 1 cup cake flour
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened natural cocoa powder
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup bittersweet chocolate chips
  • 1 cup milk chocolate chips

Instruction

  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter, and the sugars together on medium speed (about 4 minutes).  Add eggs, one at a time, beating after each addition just until combined.
  • In a separate bowl, whisk cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt together in a bowl.  Set aside.
  • Add the dry ingredients to the cookie batter, beating until the dough just comes together.  Fold in all the chocolate chips with a rubber spatula.
  • Place large cookie mounds on a kitchen scale. Each must weigh about 4.5 oz or 127.5 g). Distribute the cookie mounds between 2 parchment paper-lined baking sheets. Cover and freeze the dough for at least one hour before baking so the cookies won’t spread much when baking.
  • Twenty (20) minutes before taking the cookie mounds out of the freezer, preheat the oven to 400° F (200° C).
  • Bake the cookies for 10-12 minutes, or until tops are set and the center is slightly under-baked.
  • Let our double chocolate chip cookies cool on the baking sheets for 5 minutes, then gently transfer them to cool on wire racks.  You can enjoy them while they are slightly warm or at room temperature!