Maddie's Double Chocolate Chip Cookies (Modified from Foodnetwork.com)
Why I Love This Recipe
As a kid my family would always bake double chocolate chip cookies together all the time. When I found this recipe online I just had to do it. CHEMISTRY INFORMATION: The pure substances are the salt (NaCI), and the sugar.The homogeneous mixtures are the flour, butter, unsweetened cocoa powder, baking powder, pure vanilla extract, the semisweet chocolate, and the semisweet chocolate chips. The heterogeneous mixtures are egg and the batter before it is mixed. Physical changes would be the butter after it comes out of the refrigerator turning to room temperature and scooping the dough out of the bowl forming it into a spherical form. The chemical changes would be indicated by the cookies expanding and the bottom of the cookies turning black.
Submitted by: "Maddie G."
Ingredients You'll Need
(177.441 Grams) 6 ounces semisweet chocolate chopped into 1/2-inch pieces
(⅛ Cup) 2 tablespoons unsalted butter
(225 mL) 1 cup of flour
(⅛ Cup) 2 tablespoons of unsweetened cocoa powder
(5 mL) 1 teaspoon of baking powder
(1 mL)¼ teaspoon of fine sea salt
(177 mL) ¾ cup sugar
(2) 2 eggs
(5 mL) 1 teaspoon of pure vanilla extract
(225 mL) 1 cup of semisweet chocolate chips.
Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F.
Line 2 baking sheets with parchment paper or silicone mats.
In a small bowl, combine the (177.441 Grams) bittersweet chocolate and (⅛ Cup) butter.
Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
In a medium bowl, whisk together the (225 mL) flour, (⅛ Cup) cocoa powder, (5 mL) baking powder and (1 mL) salt.
In another medium bowl, whisk together the (177 mL) sugar, (2) eggs, (⅛ Cup) 2 tablespoons water and (5 mL) 1 teaspoon of vanilla extract.
Gradually add the dry ingredients and stir until thick and smooth.
Fold in the melted chocolate. Stir in the (225 mL) chocolate chips.
Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets.
Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes.
Allow the cookies to cool completely on the baking sheets and serve.