I feel a little guilty saying this but, last week I finally admitted to myself (and my sister) that I don’t like chocolate. Or, I should say, not as much as I’ve SAID I’ve liked chocolate. It was liberating, admitting that I was going against the status quo of nearly every human on this planet. So, I felt EVEN MORE GUILTY when I found this recipe for double chocolate chip cookies for the blog, tried one, and absolutely loved it. Was I turning my back on myself? How could I betray me like this? Has one cookie completely changed my outlook on an item I had just so disdainfully admitted to hating? I had a lot to think about as I took a second cookie out of the batch. I had a lot to think about.
But enough of my internal struggle about chocolate, this cookie is like if fudge and brownies got together and had a baby. It’s soft to the touch, packed to the brim with chocolate chips, and hands you a baked good that doesn’t taste too sweet. It’s kind of…like…perfect.
The key to this perfection is an ingredient that I’ve forgotten about for years. It used to go into my favorite cookies and somehow it slipped out of my brain. It creates a chewy, thick cookie, that bakes all the way through but still retains its soft texture. Know what it is? Cornstarch!
Yes, the starch! This cookie isn’t quite the same without it. We’re really glad to bring you this recipe from The Modern Honey, it’s certainly sparked a creative bug in me. I can’t wait to create some new recipes for you, soon! Original recipe found, HERE.
Double Chocolate Chip Cookies
- 1 cup Cold Butter cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1/2 cup Dark Baking Cocoa
- 2 1/2 cup All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/3 cup Semisweet Chocolate Chips
- Preheat oven to 410 degrees.
- In large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
- Add cocoa, all-purpose flour, cornstarch, baking soda, and salt and stir until combined. Stir in semisweet chocolate chips.
- Chill dough for 15 minutes.
- Separate dough into large balls and place on lightly colored cookie sheet. Lightly press on top of dough to smooth out. If you have a scale, you can make them anywhere from 4.5 ounces – 6 ounces. You will fit 4-6 cookies on one large cookie sheet. The dough makes 8-12 extra large cookies.
- Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 10-15 minutes to set.