Katie Miller's Chocolate, Chocolate (& More Chocolate) Cookies
Course: Holiday Recipes, Sweets
Sweets Sub-Category: Cookies
Servings: 20large cookies
Ingredients
12ozunsalted butter336g
1 1/3cupsgranulated sugar280g
1 1/3cupsbrown sugar325g
3eggs
1 1/2tspkosher salt
6ozdark chocolate pieces168g
6ozmilk chocolate pieces168g
2 1/3cupsall-purpose flour290g
1 1/2cupswhole wheat flour*Most whole wheat flours in the supermarkets are milled from Hard Red wheats and yield a sandy, hearty cookie. For a more tender cookie that both tastes milder and spreads a touch more, use a soft whole wheat like Sonora or Spelt. Make sure that like the gorgeous flours from Grist & Toll, your whole wheat flours are not sifted and truly whole!
3/4cupnatural cocoa powder85g
2tspbaking powder
1 1/2tspbaking soda
Instructions
Heat oven to 350F. Line two cookie sheets with parchment paper.
Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment or in a deep bowl if you’re using a hand-held beater. Cream the three ingredients until a thick, homogeneous paste forms and then beat until the mixture is fluffy and noticeably lighter in color.
Add in the eggs and salt and beat until smooth. Add in the chocolate and beat until they are evenly incorporated.
In a separate bowl, mix the flours, cocoa powder, baking powder and baking soda. Add in with the mixer off and mix until just combined.
Scoop cookies onto a parchment-paper lined cookie sheet; they spread somewhat generously, depending on the flour, so leave about 2” of space between cookies. Bake for 14 minutes in a traditional still oven and about 11 in a convection oven. Leave the cookies to cool completely before removing them from the cookie sheet.