Do I have to use a stand mixer?

Not at all, though it does make it quicker and easier. You can absolutely mix the dough by hand in one bowl.

How do you know when cookies are done?

The cookies should take around 11-13 minutes total to bake. You can check them for doneness by gently tapping the outer edge of the cookie to see if it is set. Be careful because it will be very hot. The centers will look soft, and that is okay!

Why are my cookies flat?

Be sure to measure the ingredients carefully! Too much sugar and not enough flour can result in overly flat cookies. Expired baking soda can lead to flat cookies as well. You also want to be sure to use a silicone mat or parchment paper for even baking.

Why are my cookies so hard?

Be careful not to over-bake or over-mix the dough once the flour is added. Doing so can create excess gluten, resulting in tough cookies.

What is the secret to soft cookies?

A mixture of both brown sugar and cane sugar results in luxuriously soft, chewy cookies. Cane sugar results in crispy cookies, but the addition of moist brown sugar achieves the perfect texture.

What can I use besides chocolate chips?

If you prefer to use something other than chocolate chunks or dark or semi-sweet chocolate chips, you can use other types of "chips" like peanut butter chips or white chocolate chips. You can also chop up your favorite type of chocolate bar and stir it in. Nuts like walnuts, hazelnuts, or peanuts also make great additions.

Can these be made gluten-free?

These can be made with a gluten-free flour blend like Bob's Red Mill.

Can these be made vegan?

Though I haven't tried this, I believe you can replace the eggs with 2 "flax eggs", and keep everything else the same (1 tablespoon of ground flax mixed 3 tablespoons of water x 2)

Double Chocolate Chip Cookies (Video)

Name: Double Chocolate Chip Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 28
Cuisine: Mexican
Ingredients: 2 extra-large eggs, at room temp; 1 cup brown sugar; ½ – ¾ cup cane sugar; ½ cup olive oil, avocado oil, or coconut oil (melted); 1 tablespoon vanilla; 3 tablespoons ginger (finely grated, or use ginger paste, or sub 1 tablespoon ground ginger powder); 1 ½ teaspoons cinnamon; ¼-½ teaspoon cayenne pepper; ¼ teaspoon salt; 1 teaspoon baking soda; 1 cup dark unsweetened cocoa powder (85 grams), spooned and leveled; 1 ½ cups AP flour, spooned and leveled (180 grams); 1 cup dark chocolate chunks or chips; Flaked Salt or Demerara Sugar for sprinkling

Description

A delicious recipe for spicy, double chocolate chip cookies (aka Diablo Cookies) with cayenne, ginger, and cinnamon. Video.

Ingredients

Units Scale

2 extra-large eggs, at room temp
1 cup brown sugar
1/2 – 3/4 cup cane sugar
1/2 cup olive oil, avocado oil, or coconut oil (melted)
1 tablespoon vanilla
3 tablespoons ginger (finely grated, or use ginger paste, or sub 1 tablespoon ground ginger powder)
1 1/2 teaspoons cinnamon
1/4–1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon baking soda
1 cup dark unsweetened cocoa powder (85 grams), spooned and leveled
1 1/2 cups AP flour, spooned and leveled (180 grams)
1 cup dark chocolate chunks or chips
Flaked Salt or Demerara Sugar for sprinkling

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Instructions

Preheat oven to 375F
In a large bowl, or the bowl of a stand mixer, whisk the eggs, both sugars, vanilla and oil until well combined. Add the ginger paste, cinnamon, cayenne pepper and salt and whisk again. Whisk in the baking soda ( if it is clumpy, shake it through a fine mesh strainer) and cocoa powder until smooth.
Gradually incorporate the flour and, once combined, stir in the chocolate chips.
Line two cookie sheets with parchment (or a Silpat) and spoon ping-pong-sized balls, 3 inches apart. Sprinkle with your choice of Flaked Salt or Demerara Sugar (or some of each, or a mix of both!). You should have roughly 28 cookies.
Bake on the middle rack, 9-10 minutes- and check– if cookies have not spread, firmly wack the tray down on the oven rack to start the spread. They should spread & crackle. Continue baking for a couple more minutes (11-13 minutes total). They should still be fudgy in the center, and crispy on the outside with a distinct crackle.
Remove from oven, let stand 5 minutes, move to cool on a wire rack, and enjoy!
Store cookies at room temperature for up to 4 days in a sealed container, refrigerate for up to 2 weeks or freeze for 6 months, wrapped up tightly.

Notes

Using ½ teaspoon of cayenne produces a deliciously spicy cookie, perfect for my grown-up palate, but maybe too spicy for young ones- feel free to cut back.

These cookies make delicious ice cream sandwiches.

If your dough seems overly dry, add a tiny splash of milk or water to incorporate the flour.

Nutrition

Serving Size: 3 inch cookie
Calories: 104
Sugar: 7.4 g
Sodium: 76.1 mg
Fat: 4.8 g
Saturated Fat: 3.6 g
Carbohydrates: 14.7 g
Fiber: 1.2 g
Protein: 1.7 g
Cholesterol: 13.3 mg