This Double Chocolate Chip Cookies recipe makes the best, most irresistible thick, fudgy, and chewy cookies ever. These decadent ooey gooey, brownie-like double chocolate cookies are packed with chocolate chips and pecans.
Course Baking, Dessert
Cuisine American
Keyword Double Chocolate Chip Cookies, Double Chocolate Cookies
Line a baking sheet with parchment paper or baking mat.
Melt the unsweetened chocolate, the 6 ounces of semi-sweet chocolate and butter in the microwave at short 15 to 20 seconds intervals whisking at each interval until smooth.You can also use a small double boiler over hot water on moderate heat and whisk until smooth.
Sift together the flour, baking powder and salt. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the eggs, sugar, coffee and vanilla on medium-high speed for about 1 - 2 minutes.
On low speed, add the chocolate mixture and the flour mixture. Scrape the bottom or sides of the mixing bowl with a spatula as needed and beat the ingredients together until well blended.
Add the chocolate chips and nuts and mix well with a spatula.
Using a medium cookie or ice cream scoop, scoop the mixture onto the lined baking sheet, leaving a few inches between each cookie.
Bake for 10 to 12 minutes. Do not over bake! The tops should be dry and the centers should remain moist and chewy.
Allow the cookies to cool on the baking sheet for about 5 minutes then transfer them to a cooling rack.They are delicious eaten slightly warm or at room temperature.
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Notes
Don't over bake the cookies. Remove them from the oven when they are still looking a bit under done, with the tops and the edges barely set.
This recipe calls for only 1/4 cup (one quarter cup) of flour.The dough will be sticky.