It’s ALWAYS the dessert menu that seems to catch my eye at any restaurant. But this time this twice baked chocolate chip cookie caught my eye the most.
My mind curiously started wandering wondering what a twice baked chocolate chip cookie was. My boyfriend laughed as my eyes started wandering around the restaurant to see who was ordering that dessert so I could see what it looked like (I didn’t see anyone).
I went home and googled it. The recipes and descriptions I found on making twice baked chocolate chip cookies differed a lot. One cookie recipe I found showed pictures of nice and puffy cookies. The other recipe showed completely flat cookies.
So what does a twice baked cookie taste like?
I tried and came up with my own recipe and worked the recipe a few times to make sure it worked and am going to explain it this way. a twice baked chocolate chip cookie is a lot like chocolate chip biscotti that had a baby with a Famous Amos chocolate chip cookie. If you like a sweet, soft, airy crunchy cookie…this is it! That’s how I can describe it. It’s so good!
Doesn’t the cookie burn?
No, it doesn’t! You are going to cook the cookie for a few minutes, remove it from the oven, let it cool and then place it in the oven again to bake. It browns nicely but doesn’t burn.
Oh, and can I HIGHLY suggest if you are having a tough week at work…try axe throwing! We were going to try one of the new smash rooms that sounded WAY fun. But we opted for axe throwing when we heard the price. (But after seeing a smash room we are definetely going to go back when we can find a coupon).
We did pretty good at axe throwing! I’ll definetely be back during finals week when I’ve got 100 different research projects and papers to get graded in under a week and my students email me an hour after they submit it to ask when I’ll have it graded! 🙂 Haha! AAAAAAHHHHH!!! Next time I’ll come and take out my aggression with an axe and a sledgehammer.
Twice Baked Chocolate Chip Cookies
- 2 1/4 cup flour (flour substitutions can be used but may change the texture slightly)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 1/2 cups chocolate chips (semi sweet recommended)
In a bowl, stir together the flour, baking powder, and salt then set aside.
In a mixing bowl, cream together on medium speed the butter and sugar until light and fluffy (approximately 2-3 minutes). Turn the mixer to low and stir in the egg and vanilla, stirring just until incorporated into the mixture. Stop, scrape the bowl then turn mixer back to low. Slowly add the flour mixture, continuing to mix until blended well. Turn off mixer and fold in chocolate chips.
Roll the dough into tablespoon sized balls and place on a baking sheet or plate. Cover with plastic wrap and place in refrigerator for 30 minutes.
When ready to cook cookies, line a baking sheet with parchment paper. Preheat oven to 325 degrees. Place cookies on the baking sheet quickly and then place in oven (you want to go from fridge to oven without allowing the cookies to thaw to room temperature). Bake at 325 degrees for 10 minutes. Remove cookies from oven and allow to cool on the baking sheet at room temperature for 10-15 minutes. Turn oven to 300 degrees, then place cookies back in the oven and bake for an additional 7-10 minutes until cookies are a nice deep brown. Remove from oven and allow to cool. Top with ice cream and chocolate or caramel syrup if desired. (Crunchy cookies with ice cream=YUM!)