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Soft Batch Double Chocolate Cookies
Tessa Arias · handletheheat.com · Original Recipe
Soft Batch Double Chocolate Cookies are sinfully thick, rich, gooey and loaded with an almost obscene amount of chocolate! No-mixer recipe, so you'll be indulging in these decadent cookies in no time.
3
chewiness
3
crispiness
3
cakeyness
3
thickness
3
spread
3
richness
2
sweetness
2
complexity
very chocolatey
Ingredients
semisweet chocolate(170 grams)6 oz (170g)
unsalted butter(28 grams)2 tbsp (28g)
eggs2 each (100g)
whole milk2 tbsp (31g)
granulated sugar(67 grams)0.333 cup (67g)
light brown sugar(67 grams)0.333 cup (47g)
vanilla extract1 tsp (4g)
all-purpose flour(127 grams)1 cup (125g)
unsweetened cocoa powder(21 grams, (sifted))0.25 cup (22g)
baking powder0.5 tsp (2g)
fine sea salt0.25 tsp (1g)
instant espresso powder(optional)1 tsp (2g)
semisweet chocolate chips(255 grams)1.5 cup (255g)
flaky sea salt(optional, for finishing,)1 each (6g)
Total dough weight860g
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- None
- Yield
- ~14 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 6.2. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat4.40 (97th percentile)
Flour:Sugar1.10 (29th percentile)
Brown:White Sugar0.70 (36th percentile)
Egg:Flour0.80 (98th percentile)
Chocolate:Flour3.57 (100th percentile)
Fat %3.30 (5th percentile)
Sugar %13.2 (13th percentile)
Hydration1.04 (98th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
4.40
Flour:Sugar
1.10
Brown:White Sugar
0.70
Egg:Flour
0.80
Chocolate:Flour
3.57
Fat %
3.30
Sugar %
13.2
Flour %
14.5
Hydration
1.04