Double Chocolate Chip Cookies

If you want to make smaller cookies, you can make the circles of dough smaller. I’m six and even I can do it.

I haven't made these cookies but made very similar soft batter cookies. Instead of refrigerating for 24 hrs try this. Place batter in bowl in freezer for 30 mins. No longer because then they will be too hard. Use ice cream scoop to form cookies. Place on tray with parchment. Place trays in fridge for 2 hrs then bake. This cuts down chill time down from 24 hrs to only 2.5 hours. After baking put cookies & parchment on rack. They are too soft to move off of parchment right after baking.

No one needs a huge cookie?

What if someone does want a huge cookie? Your note is full of directives rather than suggestions. Do not do this, do that, no one needs this, keep them this size... that works for you, great. Others do it differently.

What is the problem with measuring added ingredients?

Why would you word a public note in this way?

I make a chocolate chip cookie that you let rest for 24-36 hours in the refrigerator too. The dough gets extremely difficult to work with, once chilled, so I make into balls prior to refrigerating. Hope this helps.

I divided the dough in two. Then rolled each into two logs and wrapped them in cling wrap. I refrigerated the cookie logs for 3 hours. When I was ready to bake them, I cut 1 1/2" disks then rolled each disk with my hands to form a golf size ball (maybe a bit smaller). I found this method easier than having to scoop refrigerated dough since it gets so hard. I reserved the second log for the next. They were delicious; next time I may sprinkle some coarse sea salt over the top.

These cookies are nothing short of sensational!!! Every time I make them, gone within 1 day. The only ingredient I add, which I do to all things chocolate is Cubano instant coffee, 1 tablespoon to further enhance the chocolate flavor.

Very delicious recipe (like World Peace with a less sandy texture). But: 9-10 cookies?! I ended up with 28 2-inch cookies, using a large, heaping tablespoons of dough slightly smaller than a ping pong ball (I used the volume, not weight, measurements with standard spoon and fluff for flour).They took 11 minutes at 350--make sure to remove while edges are just set but center is quite soft, as they will firm up on the counter. Place 2.5-3 inches apart.

If you want to eat smaller cookies then you can scoop smaller dough. I am six. can you believe that?

i would scoop them before putting in the fridge. that way you already have them portioned and don't have to deal with a stiff dough.

From Samantha: Since the cookies were developed and tested as written, I couldn't give you an exact answer re: baking smaller ones. But I would simply start checking them a bit earlier- maybe after 10 minutes.
They're gooey and delicious warm but of course they're still lovely at room temperature.

Happy baking,
Sam

I slid the parchment paper with cookies straigt onto the rack for cooling. No lifting. No muss. No fuss.

I make Christmas cookies every year, and I am always looking for a new recipe to add or replace a recipe I've used in the past. This year I made these, and they were the biggest hit yet. I made them small and lowered the cooking time, but they turned out great. Comments centeredon the use of Kosher salt that brought a surprise saltiness in the midst of all that chocolate. Great! They will stay in the mix next year.

I made mine the size of ping pong balls and baked them for 15 minutes.

These are really good! Don't save them just for holidays! If you leave the dough in the refrigerator overnight, you're probably going to have to let it come back to room temp in order to work it. Also, remember that the quality of the chocolate taste is only as good as the quality of the chocolate products you use. Seems obvious.....but still bears saying.

I added 3/4 c dried cherries soaked in kirsch. Sorry to the creators of this recipe, but it was really a delicious addition. I also baked them 11 minutes. Decadent and delicious.