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Chocolate Cookies Recipe & Video

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Reach for this Chocolate Cookie when the next chocolate craving hits. This rich and buttery tasting Chocolate Cookie is adapted from Regan Daley's 'In the Sweet Kitchen' and combines the subtle flavor of Dutch-processed unsweetened cocoa powder with lots of chocolate chips. While perfect with a tall glass of cold milk, its soft texture makes it the perfect cookie for filling with ice cream for homemade ice cream sandwiches.

Once you have made the chocolate cookie dough, if you do not want to bake the cookies right away, you can freeze them. To freeze, place the formed cookies on a parchment lined baking sheet, and put in the freezer until the cookies are frozen. Remove the baking sheet from the freezer, place the frozen cookies in a freezer bag, and return to the freezer. When you want to bake off the cookies, simply place the frozen cookies on a parchment lined baking sheet, preheat the oven, and then bake. You may have to add a few minutes to the baking time.

If you are not familiar with Dutch-Processed or Alkalized Unsweetened Cocoa Powder it is cocoa that has been treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it is used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. Dutch Processed cocoa powder has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Valrhona, and Pernigotti are some popular brands.

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Chocolate Cookies: Preheat your oven to 350 degrees F (180 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla extract and beat until thoroughly combined. Scrape down the sides and bottom of your bowl as needed. Add the egg and beat until incorporated. 

Whisk, or sift together the flour, cocoa powder, baking powder, and salt and then add to the butter and egg mixture.  Mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 2 tablespoons (40 grams) of batter on the prepared baking sheet, spacing about 3 inches (7.5 cm) apart.

Bake for approximately 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Rotate your baking sheet from front to back about halfway through baking. Remove from oven and let cookies cool on the baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely. 

Makes about 17 cookies.

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Chocolate Cookies:

1/2 cup (113 grams) unsalted butter, at room temperature

1/3 cup (70 grams) light brown sugar (firmly packed)

1/4 cup (50 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

1 large (50 grams) egg, at room temperature

1 cup (130 grams) all purpose flour

1/4 cup (25 grams) Dutch-processed unsweetened cocoa powder

1/2 teaspoon (2 grams) baking powder

1/4 teaspoon (1 gram) salt

1 1/2 cups (260 grams) chocolate chips (white, semi sweet, bittersweet, and/or milk)

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