- Hey, I'm John Kanell.
Today on "Preppy Kitchen",
we're making fudgy double chocolate chip cookies.
So let's get started.
First off, set that oven to 375,
these cookies have no chill time.
Now, into a medium bowl,
we're adding 120 grams or one cup of all-purpose flour.
(upbeat music)
(John humming)
Perfect.
Half a teaspoon of baking soda for leavening.
Half a teaspoon of salt for contrast.
Now, I'm adding a third of a cup
or 33 grams of cocoa powder.
You could use the Dutch process cocoa powder like I am
or natural cocoa powder.
Both are gonna be delicious
but the Dutch process will give you a darker cookie
that's a little fudgier, which I love.
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33 grams.
I'm sifting this out just in case the cocoa powder has lumps
which can often happen.
But today, it's actually the flour that had lumps.
Look at that nonsense.
Give it a quick whisk.
Whisk, whisk, whisk, whisk, whisk.
Set this aside,
and now it's time to cream the butter and sugars.
Into my stand mixer, fitted with a paddle attachment,
I'm adding one half of a cup or 113 grams
of room temperature unsalted butter.
To that, we're adding a third of a cup of granulated sugar,
66 grams.
And half a cup of light brown sugar, 110 grams.
Pack it in.
All right, we're gonna give this a mix
for about three minutes on medium speed
until it is light and fluffy.
(mixer whirring)
Scrape the bowl down if needed.
(mixer whirring)
It's looking good.
I'm gonna give it one little scrape.
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And just a little bit more mix.
(mixer whirring)
Okay.
That looks great.
Look at that fluffy texture,
it's so nice and cloudy.
Into my bowl I'm adding one large egg,
no shells.
And two teaspoons of a nice vanilla extract.
I actually have a favorite flavoring
to add to these cookies.
And if you can guess in the comments,
I'll be super impressed.
Hint, chocolate and blank go so well together.
Go.
Right, mix this up (mixer whirring)
until it's combined,
two teaspoons of vanilla,
or something else.
I'm not gonna tell you.
(John chuckling)
(mixer whirring)
This smells so good.
I swear brown sugar and butter are a match made in heaven.
I would use all brown sugar,
but in the cookies have a little bit too much spread.
(mixer whirring)
All right,
once that egg is all worked in,
we're gonna add our flour mixture
while this is mixing on low.
We're gonna mix until it's almost combined.
And yes, there will be one more scrape.
(mixer whirring)
Tap, tap, tap.
So here, there's like chocolate amazingness on top.
A lot of unmixed nonsense on the side and bottom.
So just give it a scrape.
If you're using a hand mixer
it's not gonna be as much scraping the bowl down.
(mixer whirring)
All right.
That's almost combined.
Now we're gonna add one cup of chocolate chips.
Chocolate goes so well together with many things.
Mix in the chocolate chips just until they're distributed.
(mixer whirring)
That looks good to me.
That looks really nice.
So I was totally like pointedly asking Brian,
if he knew how all of my paddles got chips on them.
'Cause I was sure he was doing something
like putting them into the dishwasher the wrong way
or something like that.
And then I was looking at a video of mine
and I was like tap tap tap
(chuckles)
on the bowl.
But I learned my lesson,
like no tap it on the spatula,
you don't want to chip your paddles.
Okay, this looks really nice.
I see a couple streaks of butter hanging out here or there.
So just use your spatula to mix it up.
And then you can just double-check
that your chocolate chips are distributed.
If your oven is hot and ready,
this is ready to go into the oven.
So let's scoop it out.
Okay, we're gonna scoop out
about one and a half tablespoons sized pieces of dough.
If you want to give them a roll, you can do that,
but they're gonna be kind of organic and delicious
either way.
Give your cookies about two inches of spreads space.
Then,
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this will go right into the oven.
These cookies are like little magical brownie balls,
they're so fudgy and rich,
but I find them to be like perfectly sweet
and just like snackable,
like you can't stop eating them.
That's pretty good, I don't wanna crowd them out too much.
You're gonna line two baking sheets.
So have one ready as well.
Before these go into the oven,
you can pop some chocolate chips on top just for looks
and extra chocolate is, if you want,
could also be walnuts, pecans,
whatever add-ons you want to put in your cookies.
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Okay, totally optional,
but big flaked salt right on top of the cookies
before they go into the oven is a nice touch,
if you like that salty chocolate amazingness.
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Once they're ready,
you can pop these into the oven at 375 for about 10 minutes
or until the edges are set.
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Pure chocolate fudgy indulgence.
These double chocolate chip cookies
are like so chocolatey and amazing,
but think of them as a vehicle
that you could add any of your favorites to.
I might add some chopped toasted pecans or walnuts in there.
Let me know in the comments
what you would add to make these cookies yours.
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I hope you get a chance to make this cookie
and I'll see you in the next video.
If you liked this video,
check out my cookie playlist.