Double Chocolate-Chip Chocolate Cookies
I was obsessed with Panera Bread’s Chocolate Duet Cookie… and then they stopped making it. So, I created it on my own… and the homemade version tastes even better!
INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 8 tbsp (1 stick) unsalted butter (softened)
- 1/4 cup dutched cocoa powder (I use Hershey’s Special Dark)
- 2 large whole eggs
- 1 large egg yolk
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 3/4 cup milk chocolate chips
- 3/4 cup white chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1 tbsp water (if needed)
HOW TO MAKE IT
- Whisk the flour, salt, baking soda and cocoa powder in a medium bowl
- Whisk the eggs, yolk, white sugar, brown sugar and vanilla together in a medium bowl
- Combine the two mixtures
- Mix in the softened (not melted) butter – be careful not to overwork the dough. If it seems a bit dry, add in a little bit of water (approximately 1 tbsp)
- Fold in the chocolate chips and walnuts (if desired)
- Refrigerate until firm (approximately 2 hours – you can speed this up by placing it in the freezer until it’s firm, but NOT frozen)
- Line a baking sheet with parchment paper
- Form the dough into balls of desired size and place on the baking sheet – leaving a couple of inches in between the cookies
- Flatten the cookie dough balls a bit to get a better shape when baked
- Bake at 350°F until the outside is crackly, but the center is still moist – approximately 10-12 minutes (keep an eye on the oven, you don’t want to over cook these)
- Cool the cookies on a rack and enjoy!
