Soft Double Chocolate Cookies
Makes 2-3 dozen cookies
Ingredients
- 4 oz (1 stick) unsalted butter, room temperature
- 4 oz (½ cup) vegetable shortening (Crisco used in this recipe)
- 4 oz (½ cup) granulated sugar
- 4 oz (½ cup) light brown sugar
- 2 large eggs, room temperature
- ½ cup Dutch cocoa powder
- 3 tbsp honey
- 1 tbsp vanilla extract
- 12.5 oz (3 cups) unbleached all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups mini dark chocolate chips
- ½ cup roasted cocoa nibs (or 1 tbsp ground instant espresso)
Equipment
- stand mixer with paddle attachment
- ice cream scoop (1.5 oz used in this recipe)
- parchment paper-lined baking sheet
How-to
- Preheat oven to 325º
- Line a baking sheet with parchment paper
Mix Wet Ingredients
- Add butter, shortening and sugars to a stand mixer and cream the ingredients until light and fluffy
- Add eggs slowly, scraping down the bowl after each addition
- Add cocoa powder
- Add vanilla and honey, mix until smooth, scraping down bowl again
Add Dry Ingredients
- Mix flour, baking soda and salt together with a whisk and add to wet ingredients
- Scrape down the bowl and mix until just combined
- Add chocolate chips and cocoa nibs and mix until just combined
Scoop & Bake
- Scoop onto a parchment paper-lined baking sheet. Cookies spread a bit so give them room and once dough is scooped, flatten slightly with your fingertips
- Bake at 325º for approximate 10 minutes or until just set. Check halfway through baking time and rotate baking sheet
Tip - For even softer cookies, add more honey and an extra egg yolk to the dough