Mrs. F's Double-Rich Chocolate Cookies

These cookies pull a clever trick that most chocolate chip recipes skip: a double dose of chocolate from unsweetened cocoa worked into the dough plus semi-sweet chips folded in at the end. The result is a darker, fudgier crumb than your standard chip cookie, with pockets of melted chocolate throughout.

The low oven is what sets these apart. Most cookies bake hot and fast, which gives crisp tops and chewy middles. These bake slower, which keeps the centers soft and almost brownie-like while the edges firm up just enough to hold their shape.

Dark brown sugar (rather than light) brings molasses notes that play off the cocoa, and three whole eggs give the dough enough structure to support all that chocolate without spreading thin.

Pro Tips

• Don’t overmix once the flour goes in. A few streaks are fine; the chips will work them out as you fold.
• Pull them when the edges look set but the centers still look slightly underdone. They finish setting up on the hot sheet.
• Transfer to a cool surface immediately, as the directions say. Leaving them on a warm pan keeps cooking the bottoms.
• Salted butter works here, but if you only have unsalted, bump the salt to ½ teaspoon.

Variations

• Swap half the semi-sweet chips for chopped dark chocolate for a more intense bite.
• Add 1 cup chopped walnuts or pecans with the chips.
• Roll dough balls in flaky sea salt before baking for a salted-chocolate finish.