Double Dark Chocolate Cookies Pairing: Any Columbia Valley or Red Mountain Cabernet Sauvignons
1 cup cold salted butter straight from the fridge, cut into tablespoon-size pieces
1 cup lightly packed light or dark brown sugar
1/2 cup granulated sugar
2 large eggs, cold from the refrigerator
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup cake flour
1/2 cup dark or Dutch-process unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 to 2 cups semisweet or bittersweet chocolate chips or chunks
- Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter, brown sugar and granulated sugar. Start the mixer on low (the butter will fly around a bit since it’s cold) and gradually increase to medium speed. Mix for 4-6 minutes until the mixture is creamy and very well-combined, scraping down the sides and bottom of the bowl as needed.
- Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes. Add the flour, cake flour, cocoa powder, baking soda and salt. Mix on low speed until the dough starts to come together (and so the dry ingredients don’t fly everywhere). When just a few dry streaks remain, add the chocolate chips or chunk and mix just until combined and there are no dry spots.
- Scoop very large balls of dough (I measured out about 4-4.25 ounces for each cookie) and place several inches apart on the prepared baking sheets. I did five cookies per sheet. Bake for 9-10 minutes until set on the outside but still soft in the middle. Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing. These cookies are amazing warm (with ice cream), chilled, or at room temperature.
Recipe Credit: melskitchencafe.com