Double Chocolate Chip Cookies for Mother's Day Brunch
These Double Chocolate Chip Cookies are BIG and chubby with crisp tops and gooey centers, full of puddles of melted chocolate chips.
They make one of those easy desserts to satisfy the cravings of chocolate lovers.
Unsalted butter Brown sugar Granulated sugar Eggs Cake flour All-purpose flour Cocoa powder Cornstarch Baking soda Salt Bittersweet chocolate chips Milk chocolate chips
Double Chocolate Chip Cookies
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, and the sugars together on medium speed (about 4 minutes).
In a separate bowl, whisk cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt together in a bowl. Set aside.
Add the dry ingredients to the cookie batter, beating until the dough just comes together. Fold in all the chocolate chips with a rubber spatula.
Place large cookie mounds on a kitchen scale. Each must weigh about 4.5 oz or 127.5 g). Distribute the cookie mounds between 2 parchment paper-lined baking sheets.
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