When a couple of friends were staying with us over the weekend we decided cookies were a must. More specifically, cookies with chocolate were a must. I had some leftover Dutch process cocoa in the pantry so we decided on chocolate chip cookies with cocoa to make them even more chocolatey.
After some quick research, we learned that it’s better to sub a couple of tablespoons of flour for cocoa, and that if using Dutch process cocoa it’s better to lean on baking powder instead of baking soda. Building from my most recent chocolate chip cookie recipe, we used baking powder instead of baking soda. Initially we took out two tablespoons of flour and included two tablespoons of Dutch process cocoa, but after mixing the ingredients the batter was too thin and I was worried the cookies would spread too much. So we added back in the flour that had been removed and the texture improved.
The result was dough that wasn’t as intensely chocolatey as we were hoping, but they’re still good cookies. We had ours topped with a bit of vanilla and chocolate ice cream, making a delicious summertime treat at the end of the day. I wish they were softer though — if I make this type of cookie again I’d like to looking into ways to make them more like a brownie, with more intensity and gooeyness and less crisp and crumble. Of course I could just make brownies instead…
Chocolate Chocolate Chip Cookies
Makes about 24 small cookies
- 90 gm butter
- 85 gm dark brown sugar
- 53 gm granulated sugar
- 1 tbsp heavy cream
- 1 1/2 tsp vanilla
- 194 gm freshly-milled hard white wheat flour
- 2 tbsp Dutch process cocoa powder
- 1/2 tsp baking powder
- 2/3 tsp fine sea salt
- 1 egg, room temp.
- 1 c semi-sweet chocolate chips
- Preheat oven to 450°. Line two baking sheets with parchment.
- Melt the butter and brown sugar together. Then pour into a stand mixer and mix with granulated sugar, cream, and vanilla on medium speed until color lightens.
- In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Gradually mix into the sugar mixture until blended, then add the egg and mix thoroughly.
- Stir in the chocolate chips.
- Scoop onto parchment-lined baking sheets and bake for 6-8 minutes, rotating pans half way through.