Recipe
Crunchy double butter chocolate chip cookies
Thank you to Babish for the original recipe - Print recipe - Video.
Ingredients
- 8 oz unsalted butter, cold
- 9 3/4 oz brown sugar
- 4 1/2 oz granulated white sugar
- 2 eggs, cold
- 11 1/2 oz all purpose flour
- 1 Tbsp kosher salt
- 1/2 tsp baking soda
- 6 oz semi-sweet chocolate, chopped
- 6 oz dark chocolate, chopped
Instructions
- Combine the unsalted butter and sugars in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugars together until fluffy and lighter in color, about 5-6 minutes.
- Scrape down the sides of the bowl to make sure the mixture is homogeneous.
- Start adding the eggs, one at a time, and mixing thoroughly in between additions. Make sure to scrape down the bowl in between additions as well, this will ensure the entire mixture is well combined.
- In a separate bowl, combine the flour, salt, and baking soda. Whisk to evenly distribute the ingredients.
- Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined.
- Finally, add the chopped chocolate and chocolate chips and mix until just combined. Overmixing the dough at this stage can result in unwanted gluten development.
- Refrigerate the dough for at least 1 hour.
- Using an ice cream scoop, scoop the dough into mounds. Place them evenly on a large, rimmed baking sheet lined with parchment paper.
- Bake the cookies at 325°F for 20-30 minutes, rotating the pan halfway through.
- Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.
- Enjoy warm or at room temperature.