When the going gets tough, the tough turn to chocolate, isn’t that right? I’ve been working on this recipe for some weeks now, and just had to make it several times to be sure. No, really, I had to. Testing combinations of shortening and butter, different types of chips took several batches. Plus, I wanted to make a recipe that didn’t make a lot of cookies. With just two of us at home, and no one to give them to, I don’t need dozens sitting around, although I did find that these freeze well.
So the fifth recipe turned out to be the winner with just the right proportions. The recipe makes 18 cookies, a good number for just us two. If you want more, just double the recipe.
So, gather all the ingredients. One thing that is critical, you need Dutch process cocoa for that dark chocolate taste. I use Hershey’s Special Dark cocoa this time, but Ghiradelli makes a superb Dutch Process Cocoa. The difference between Dutch process and regular is in the way it is processed. The Dutch way uses an alkaline process that neutralizes the natural acidity of cocoa, making it easier to mix in recipes and resulting in a darker chocolate flavor.
Sift flour, soda, salt and cocoa in a bowl and set aside. Don’t skip the sifting step as it will ensure all the lumps are broken up before mixing. This will reduce gluten formation and keep the cookies nice and tender.
I didn’t do this on the first batch and it was difficult to get the lumps out of the batter. The second and third batches were much better.
Cream shortening and sugars until light and fluffy. Add vanilla and egg, and beat on medium speed until mixed well. Add 1/2 the flour mixture, and mix on low speed until fully incorporated.
Add the rest of the flour and stir by hand until incorporated.
Add the chips folding until well distributed. Now, while we are on the subject of the chips, I recently found these Artisan Chips from Nestle. Oh, my, these are fabulous!! There are the Extra Semi-Sweet 48% Cacao, and then the Extra Dark 61 % Cacao. Both are dark, rich chocolate that bake beautifully.
Using a 2-tablespoon scoop, scoop 12 cookies onto an insulated baking sheet.
Bake at 350 degrees for 12-14 minutes until lightly browned on the edges and puffed.
Remove from oven and allow to cool five minutes on baking sheet before transferring to a rack to finish cooling. Looks like a mouse got part of one.
The cookies are both delicately crisp on the outside and moist chewy inside, with dark chocolate flavor.
Want to punch it up to a gourmet level? Sprinkle the cookies with just a bit of sea salt. Yum!!!
Double Chocolate Delight Cookies
1 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons dark cocoa
5 tablespoons shortening
3 tablespoons unsalted butter
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 large egg
1 cup semi-sweet dark chocolate chips
Sift flour, soda, salt and cocoa in a bowl and set aside. Don’t skip this step as it will ensue all the lumps are broken up before mixing. Cream shortening and sugars until light and fluffy. Add vanilla and egg, and beat on medium speed until mixed well. Add 1/2 the flour mixture, and mix on low speed until fully incorporated. Don’t over-mix. Add the rest of the flour and stir by hand until incorporated. Add the chips folding until well distributed.
Using a 2-tablespoon scoop, scoop 12 cookies onto an insulated baking sheet. Bake at 350 degrees for 12-14 minutes until lightly browned and puffed. Remove from oven and allow to cool five minutes on baking sheet before transferring to a rack to finish cooling. Allow the baking sheet to cool a bit before scooping the next batch of cookies onto it.
Yield about 18 cookies.
Download the pdf for your recipe file – Double Chocolate Delight Cookies
Cookies always look great on a Christmas plate don’t they? It is still Christmas in July on our Pattern Parade and Blog Hop post.
As a side note, I made a good effort with this recipe to reduce gluten formation in the recipe instructions. It seems like it would adapt nicely to gluten-free flour. If you are a gluten-free baker, let me know if you try this with gluten free flour and how it comes out.
Enjoy!! Are you baking something good this week?