Our double chocolate cookie is, to me, the perfect cookie. It’s extremely chocolatey and rich, full of both dark chocolate chunks and bits of unsweetened chocolate. The cookie part itself is chewy and soft, and when you get one of the slightly caramelized edge pieces it’s really amazing. At Flour, we launched a whole grain campaign to introduce more whole grains into our baking and this was the first pastry we changed. Granted, these could never be considered health food. However, if you are going to bake, why not use a whole grain flour to make it incrementally better for you…and better tasting. Rye flour is a bit nutty and offers more flavor than all-purpose flour; adding it to this cookie dough has the subtle effect of making the cookie slightly less sweet and showcasing the chocolate flavor even more.
Ingredients
Step 1
Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
Step 2
Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it’s not piping hot.
Step 3
In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that’s okay, because you will finish combining all the ingredients by hand.
Step 4
Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
Step 5
For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
Step 6
Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
Step 7
把面团在¼杯勺到准备baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
Step 8
Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
Step 9
The cookies can be stored in an airtight container at room temperature for up to 3 days.
Leave a Review
Reviews (17)
Back to TopWARNING: Measurements are off!!! I have her cookbook - everything is correct except for the chocolate - in her cookbook it’s 4 ounces of unsweetened and 5 ounces of bittersweet chocolate - 9 ounces TOTAL between the 2. Should make 15 cookies. It’s a great cookie I make it every year and surprised to see how much chocolate they’re asking for here so references the book and ya … not sure why this is written up w so much chocolate in there.
Philly Patrick
12/4/2022
These cookies look terrific, but taste very one dimensional.....very, very chocolate, not very sweet. I will not make them again.
RI cook
Boston MA
4/13/2022
Didn't love these...very chocolate, but somehow one dimensional....I would not make them again.
Anonymous
3/30/2022
Would almond flour be a good alternative?
Anonymous
Lake View, NY
1/27/2022
ps--- I used 70% chocolate and cut the sugar by 1/3, which came out about right for me.
oldunc
California
12/17/2021
Always leery of over enthusiastic food review, but I really can't remember having a better cookie. They're not difficult, though they may seem a bit elaborate first time through. I made them considerably smaller than advised; I think that while giant cookies may make sense for commercial bakeries they make little sense for a home baker, particularly for a cookie as rich as this. At any rate, I used about 20g. dough per cookie, which made 12 cookies from 1/4 recipe. Surprisingly, it didn't seem to affect the cooking time- 12 minutes at 325 on convection setting. The tops of the cookies will lose their shine when they're done. The handling of the chocolate is a bit odd; the 1" chunk of bittersweet is clearly a misprint- I cut it to roughly chocolate chip size. I rapidly grew weary of shaving unsweetened chocolate and just chopped it fairly fine; a similar recipe I've made uses cocoa instead of unsweetened chocolate, which might be a way to go. These could be made with wheat flour, and possibly with almond flour or some such. I mixed them by hand, no problem. I don't think the rest period called for does much, just chill the dough until it can be handled (hint- use damp hands to handle it). At refrigerator temp. it's pretty hard; a bit warmer would be better.
oldunc
California
12/17/2021
Hi can we freeze this cookies? thanks
Ana
Portugal
11/30/2021
uch! No yield!! Can anyone tell me what the yield is for this recipe? It would be helpful to know how many pans to prepare.
Duspin
9/18/2021
Today is National Chocolate Chip Cookie Day, so I gave these a try. Extremely chocolatey and rich indeed! And shaving bars of chocolate is pretty messy and fussy. But the end result is quite impressive. I cut down the amount of sugar a tad as many of you suggested and it's fine.
Maddie Hj
Cape Cod, MA
5/15/2021
Absolutely loved these. Right up there with the best chocolate cookies I've ever eaten.
Anonymous
Texas
4/14/2021
I wanted to try this because of the rye flour, but when I was putting it all together it the dough seemed SO wet I was worried. I almost added a few tbsp of regular flour, but I'm glad I didn't. A few hours in the fridge and it firmed up beautifully, and the cookies turned out awesome. Next time I might lightly grease the parchment paper (a sin, I know) to prevent the cookies from sticking. It took longer to bake than the recipe said - probably about 18 min.
drklinger4160
Boston, MA
2/8/2021
A winner! VERY chocolate-y and a bit fussy but worth it. As others noted I dropped the sugar to my taste (1-1/4 cup). Warned by some reviews I withheld about 1 tablespoon of the flour. It may depend on how much moisture the whole grain flour absorbed before using it. Turned out well.
A Santa Monica Cook
Santa Monica, CA
12/14/2020
I was super excited about these because they use Rye Flour and hey, Double Chocolate. But what gives with so many steps and so many bowls with what is basically a drop brownie cookie? Did anyone start cursing after shaving the third block of unsweetened chocolate, knowing that you still had 5 to go (and that in this shaved state, it would just melt once cooked)? They taste good, but not sure if the result justifies three bowls dirty, busting out the mandolin and spending a very good stretch of time shaving chocolate and toggling back and forth between which gets melted at the beginning and which goes in at the end. For that amount of fiddling, I want to result in a fancy tart.
bonnietawse8880
Chicago, IL
12/3/2020
I LOVED these cookies. My family loved them, and they were pretty easy to make. The flavor is great, and they so chocolatey. I was really worried that I did something wrong with the dough, because it was really liquid, but once I put it in the fridge for about 2 hours, it was perfect. For me, it took longer to bake than they said, about 17-20 mins, but I also made my cookies pretty big. What I recommend is adding about double the walnuts, because I think they make the cookies way better, but it’s still amazing with the normal amount.
Anonymous
11/3/2020
Used semi sw morsels instead of chunks. Baked at 335 CB and needed 13 - 14 minutes. Halfway between cookie and brownie, lava like with crispy outside, delicious!
anndelo4751
Fairbanks, AK
2/22/2020
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