City Palate

The Harvest Issue - September October 2017

Double Chocolate Chip Cookies
Double-Chocolate-Chip-Cookies

Nov/Dec 2014

from Geoff Last

The last time I made these, they disappeared before I managed to get one – you may want to make a double batch.

1 c. unbleached white flour

1/4 c. Dutch process cocoa

1/2 t. baking soda

pinch of salt

8 T. butter (1 stick), room temperature

5 T. granulated sugar

5 T. light brown sugar

1/2 t. vanilla extract

1 large egg

1 c. semisweet chocolate chips (or chop a bar of high-quality semi-sweet chocolate)

Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.

Sift together the flour, cocoa, baking soda and salt in a medium-sized bowl. Using a mixer or food processor, beat the butter with both of the sugars until creamy and light. Add the vanilla and egg and beat again until they’re incorporated. Add the flour mixture slowly, beating until just combined. Fold in the chocolate chips. Using a tablespoon or your hands, drop balls of dough onto the baking sheet and flatten them slightly. The balls should be about 2 inches in diameter. They’ll expand considerably, so make sure you leave room between the dough balls.

Bake the cookies for five minutes, then remove them and tap the baking sheet firmly on the counter twice – this helps spread them out a bit and releases them from the parchment. Return to the oven for another 3 minutes. Remove the cookies and allow them to sit for about five minutes to firm up, then transfer them to a wire rack to cool completely. Makes about a dozen large (3-inch) cookies.


Desserts