It’s the weekend, but better yet it’s comfort food season! A season for all things comfy: sweaters, blankets, lounging inside by the fire, and most importantly, filling your tummy with warm goodies. What better way to kick off the beginning of fall than with a delicious batch of cookies? I personally love chocolate everything, but had never found a satisfying chocolate fix in any cookie recipe… until this one. This recipe comes from East Hampton New York in a cute, little bakery that puts out millions of cookies each year. Lucky enough to stumble across Tate’s Bakery Double Chocolate Cookie recipe, these little babies are rich, chewy, sweet, and everything a cookie should be. Made with LOTS of butter and little added moisture, combined with a minimal mixing method and crunchy nuts creates the perfect consistency. This is the perfect cookie!
Ingredients: Makes 32 cookies
- 2 1/3 cup all-purpose flour
- ¾ cup unsweetened cocoa powder (Dutch processed or a nice brand)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 11/4 cup unsalted butter, room temperature
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract or 1 tablespoon of espresso
- 1 cup semisweet chocolate chips
- ½ cup white chocolate chips
- 1 cup macadamia nuts, toasted (toasted, chopped almonds)
- Place oven rack in the middle of the oven and preheat to 350 degrees. In a medium bowl, sift flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on high for 30 seconds. Add egg and vanilla extra and mix until combined. Add all of the flour mixture and pulse the mixer on and off until the dough is just combined, scraping down the sides of the bowl as you go (this method prevents the dough from over mixing and getting tough).
- Add chocolates and nuts and mix by pulsing the mixer until fully combined and distributed. Using a 2 tablespoon ice cream scoop, drop the dough onto a cookie sheet two inches apart. Bake in the oven for 12-15 minutes. Cool cookies on cookie sheet allowing them to firm up, then transfer to a cooling rack. Serve warm with milk. Enjoy!