Dark Chocolate Chip Cookies
Dark Chocolate Chip Cookies
Shortbread Cookie Dough
Demo and Recipe Below!
This is a cookie recipe that showcases the versatility and creativity of the Baking Evolution team. Born from our community efforts, including donations to the Pasadena Humane Society, these cookies have been refined to perfection, offering two unique variations: one with crispy edges and a chewy center, and another with a rich, fudgy texture.
The first variation uses 100% butter and 100% all-purpose flour to create the perfect balance of crispy edges and a chewy interior—ideal for those who love a classic cookie texture. The second variation takes a different approach, combining 50% butter and 50% shortening with 50% all-purpose flour and 50% cake flour. This blend delivers a fudgier experience, thanks to the cake flour’s lower gluten content, which gives the cookie a tender, shorter bite. The shortening adds extra emulsification, resulting in less spread and a cookie that’s delightfully rich.
Whether you prefer the crisp-chewy combination or the decadent fudginess, these recipes let you choose your perfect cookie. We hope you enjoy experimenting with these variations and sharing the love this February. As always, we’d love to see your creations and any twists you add!
Yield: 40, 35-gram cookies
Ingredients
Dark Chocolate Chip Dough
300 grams (2 1/4 cups) unbleached all-purpose flour
5 grams (1 teaspoon) baking soda
2 grams (1/2 teaspoon) salt
65 grams (3/4 cup) cocoa powder
200 grams (1 cup) granulated sugar
180 grams (1 cup) dark brown sugar
100 milliliters (1 large - unshelled) egg
5 milliliters (1 teaspoon) vanilla extract
160 grams (1 cup) chocolate chips
160 grams (1 cup chocolate chunks or wafers)
239 grams (1 cup or 2 sticks) of cubed, unsalted butter
Dark Fudgy Chocolate Dough
150 grams (1 1/8 cups) unbleached all-purpose flour
150 grams (1 1/8 cups) cake flour
115 grams (1/2 cup or 1 stick) cubed, unsalted butter
115 grams (1/2 cup) vegetable shortening
Fudgy Cookie Variation:
Flour Adjustment: Replace 50% of the all-purpose flour with cake flour. This reduces gluten formation, resulting in a softer, shorter texture.
Butter and Shortening Blend: Substitute half of the butter with all-purpose shortening. The shortening acts as an emulsifier, reducing cookie spread and creating a rich, fudgy consistency. A lighter cookie dough results from the shortening.
Follow the remaining steps of the recipe as usual to bake your fudgy cookies.
Equipment:
Electric stand mixer with paddle attachment to mix the cookie dough.
One rubber spatula that you will use to scrape the sides of the mixer bowl when mixing the cookie dough.
One 2-ounce portion scoop to divide the cookie dough
A digital scale to weigh the cookie dough. The digital scale is also an important piece of equipment when making bread or pastries at home. A precise dough weight makes for a more consistent bake. Be sure that your scale offers a gram measurement.
Wire whisk to mix flour, cocoa powders, and baking soda.
4, ¼ sheet baking trays or 2, ½ sheet baking trays
Dough Mixing & Procedure
Using the large stainless-steel bowl, start by pouring the baking soda, salt, and cocoa powder over the all-purpose flour and mix thoroughly by hand using the wire whisk. Set aside. If making the fudgy version, combine both flours.
Add both sugars, vanilla extract, butter, and eggs, to the bowl of the stand mixer and combine by hand, using the wire whisk. If making the fudgy version add shortening along with the butter.
Attach the paddle attachment to the mixer.
On low speed, mix ingredients for 30 seconds. Increase to 4th speed and continue to mix for four minutes.
Add the flour mixture to the bowl. Mix for 1 minute at a low speed.
Stop the mixer and then scrape the sides of the bowl using a rubber spatula.
Continue mixing at a low speed while adding chocolate chips and chocolate chunks.
Increase the speed to 4th speed for an additional two minutes.
Place parchment paper on 6 sheet pans (13” x 9.5”).
Using a portion scoop, place cookie dough pucks onto parchment paper-lined baking pans. Ensure the cookies are spaced out to allow for spreading, with at least 1 inch (2.5 cm) of space between each puck.
Place the baking pans in a preheated oven set to 350°F (175°C). Bake for 10 to 12 minutes without convection (no fan).
The cookies will appear very soft when removed from the oven but will continue to bake and set as they cool.
Allow the cookies to rest on the baking pan until they are firm to the touch and can be easily peeled off without breaking.
More posts and recipes!
Alex Peña
“Baking is the most rewarding part of my culinary experiences.”
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