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The Perfect Chocolate Cookie


For several years now I have been looking for the perfect chocolate cookie. I have made many different recipes and none of them were quite what I was looking for. The biggest requirement was a thick, chewy, soft cookie and it seemed like every recipe I attempted ended with flat, crispy disappointment. I actually gave up the search for a while. Last night, in a moment of chocolate-craving weakness, I decided to give it one more try.

Soft, thick, and chewy chocolate cookie

SUCCESS! In a big kind of way!

The best double chocolate cookie ever!

Look at these little mounds of deliciousness:
 


These cookies really are what I have been dreaming of. They stayed thick and soft and are so decadent that a glass of milk is practically required to eat one.

So do I have you drooling yet? Do you want the recipe?

First I have to share with you the key to my success… before baking up the whole batch of cookies, I baked one test cookie. I am glad I did because I followed the original baking instructions and burned the bottom of my cookie! So I adjusted the cooking time and temperature and tried one more cookie, which turned out perfect. Then I was confident in filling up the pan and baking the rest of the dough up. By baking one test cookie, you will be able to adjust baking temperature and time to what will work best for you.

The best recipe for a soft and thick double chocolate cookie


The Perfect Chocolate Cookie


1 cup butter, cold and cut into cubes
1 ¼ cup sugar
2 eggs
½ cup cocoa powder (I used a good quality milk chocolate Ghirardelli)
2 ¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
2 cups chocolate chips (I used jumbo Guittard milk chocolate chips)

Preheat the oven to 325 degrees. The original recipe calls for a 350 degree oven, but I lowered the temperature because my test cookie burned. Combine butter and sugar and beat for 2-3 minutes until fluffy. Blend in eggs one at a time. Add cocoa powder. By hand, add flour, salt and baking powder until just incorporated. Do not overwork the dough. Fold in the chocolate chips. Divide dough into 12-15 pieces and roll into balls. Flatten slightly and place on ungreased cookie sheet. Bake for 12-13 minutes. (Again, this will depend on how your test cookie came out…the original recipe said 16-20 minutes). Be careful not to over-bake or the cookies will dry out. I would pull them out the minute the tops are no longer gooey looking. But trust me… just do a test cookie and then you’ll be much better able to guess how long to cook the rest of the batch.

The softest, thick chocolate chocolate chip cookie

These cookies were delicious right out of the oven when the chocolate chips were still ooey-gooey. They were also delicious when I had one for breakfast this morning. Hee hee! I like to put them in the microwave for 10 seconds just to warm up the chocolate again. You'll definitely want a big glass of cold milk to go with them.

If you try this recipe, will you tell me how it came out for you? I am convinced that it is the best chocolate cookie recipe out there and I just know others will have the same success.

This is THE best chocolate cookie recipe. It makes cookies that are soft, thick, chewy and packed with decadent chocolate flavor. The best cookie recipe of all time!
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Jennifer V.
10 Comments
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10 comments:

  1. Yummy! These look really good! I think I will try to make a batch this weekend. I just discovered your blog and can't wait to read past posts! :)

    Kristina

    ReplyDelete
  2. These look fantastic! I know my daughter will appreciate me sharing this recipe with her because she is always on the lookout for the perfect cookie!

    ReplyDelete
    Replies
    1. Marjory, it's one of my favorite things to do... test dozens of recipes until I find "the one." I hope your daughter will share a cookie with you when she tries them.

      Delete
  3. Yum! That melty, ooey gooey chocolate looks so good right now -- even if it is still morning!

    ReplyDelete
  4. Thank you for sharing and the good advice on how not to overcook it. Will try baking some now! Can't wait to see how my mine will turn out.

    ReplyDelete
  5. When you say cocoa powder, are you referring to unsweetened cocoa powder or Ghirardelli hot chocolate powder?

    ReplyDelete
    Replies
    1. Unsweetened cocoa powder used for baking.

      Delete
  6. A cinch to make. Decadent! Love them!
    Thanks for sharing the recipe!

    ReplyDelete

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