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Double dark chocolate cookie broken and stacked on top of each other.

Big Fat Double Dark Chocolate Cookies

Yield: 10 big fat cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup (227 g) cold salted butter straight from the fridge, cut into tablespoon-size pieces
  • 1 cup (212 g) lightly packed light or dark brown sugar
  • ½ cup (106 g) granulated sugar
  • 2 large eggs, cold from the refrigerator
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (249 g) all-purpose flour
  • 1 ¼ cups (143 g) cake flour
  • ½ cup (50 g) dark or Dutch-process unsweetened cocoa powder (see note)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ to 2 cups (255 to 340 g) semisweet or bittersweet chocolate chips or chunks

Instructions 

  • 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 (about 4-4.25 ounces for each cookie) and place several inches apart on the prepared baking sheets (five cookies per half sheet pan).
  • 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 to a cooling rack. These cookies are amazing warm (with ice cream), chilled, or at room temperature.

Notes

Update: I've updated this recipe recently so it's even more foolproof against flattening cookies (and I also made them a bit more chocolate-y). If you're looking for the original amounts, they are 1 1/2 cups flour (213 g), 1 cup cake flour (114 g), and 43 grams cocoa powder. If you want the cookies even thicker/puffier, increase the flour by another 1/4 cup.
Flour: if you are measuring with cups and not using a scale to weigh the dry ingredients, make sure to fluff up the flours and cocoa powder before measuring. I fluff, scoop, and level.  
Cocoa: I used Hershey's special dark cocoa for this recipe. I highly recommend a dark/Dutch-process cocoa. Natural, unsweetened cocoa powder will work, as well, but the cookies won't be quite as rich and dark - also you may find the cookies spread less when using natural cocoa powder.
Butter and Eggs: it's important that the butter and eggs be cold (counterintuitive to most cookie recipes, I know). Just go with it. It takes a while for the butter and sugars to mix together, but it'll happen. It's also a reason a stand mixer is best for this recipe.
Tutorial: here's a quick tutorial on making your own cake flour. If using cup measures (instead of weighing the ingredients), don't pack the flour (cake or all-purpose) into the measuring cup. Fluff the flour, scoop in the cup gently and level off.