These twice baked chocolate chip cookies at a local restaurant here in Utah caught my eye. Similar to biscotti these twice baked cookies have a rich history and have become known for their crunchy exterior and tender interior.
While these cookies are not our typical minimal ingredient cookies, we do have some delicious hot cocoa cookies, peanut butter cookies, or these beautiful shortbread cookies.
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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.
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!
Ingredients
The ingredient list is simple and easy. You will need:
- flour
- baking powder
- salt
- butter
- brown sugar
- white sugar
- egg
- vanilla
- chocolate chips (semi sweet recommended)
Instructions
Combine the flour, baking powder, and salt in a bowl, then set aside.
In a mixing bowl, cream together the butter and sugar on medium speed until light and fluffy (approximately 2-3 minutes). Reduce the mixer speed to low and add the egg and vanilla, stirring until just incorporated. Pause to scrape the bowl, then resume mixing on low. Gradually add the flour mixture, continuing to mix until well-blended. Turn off the mixer and gently fold in the chocolate chips.
Shape the dough into tablespoon-sized balls and place them on a baking sheet or plate. Cover with plastic wrap and refrigerate for 30 minutes.
When ready to bake the cookies, line a baking sheet with parchment paper and preheat the oven to 325 degrees. Quickly place the chilled cookies on the baking sheet and immediately transfer them to the preheated oven (ensure the cookies go from the fridge to the oven without reaching room temperature). Bake at 325 degrees for 10 minutes. Remove the cookies from the oven and let them cool on the baking sheet at room temperature for 10-15 minutes.
Reduce the oven temperature to 300 degrees. Place the cookies back in the oven and bake for an additional 7-10 minutes until they achieve a rich, deep brown color. Remove from the oven and allow to cool. If desired, top with ice cream and drizzle with chocolate or caramel syrup.
Substitutions
There are several substitutions that you can make with this recipe.
- Gluten free: Substitute gluten free flour for the all purpose flour.
- Dairy free: You will want to use dairy free chocolate chips and dairy free butter.
- Vegan: You will want to use an egg replacer and use dairy free chocolate chips and dairy free butter.
Storing
These cookies can be stored in an airtight container for up to one week. They have a longer shelf life compared to regular cookies. Biscotti also freezes well. Once baked and cooled, place them in a sealed bag or container, and they can be stored in the freezer for several months.
FAQ
Yes, you can substitute whole wheat flour for a nuttier flavor. Keep in mind that the texture might be slightly denser.
Yes, you can adjust the sugar level based on your preference. Add more or less sugar according to your taste.
While eggs contribute to the structure and texture, you can explore egg substitutes like applesauce or mashed bananas for an egg-free version.
These cookies pair exceptionally well with coffee, tea, or dessert wines. Dunking them in your beverage of choice softens the cookies slightly.
Twice Baked Cookies
Equipment
- baking sheet
Ingredients
- 2 ¼ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 egg
- 1 ½ teaspoon vanilla
- 1 ½ cups chocolate chips semi sweet recommended
Instructions
- 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.
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