Chocolate Glazed Double Chocolate Chip Cookies - Baker by Nature (2024)

• 1 cup semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 1 cup + 3 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup + 2 tablespoons packed light brown sugar
• 2 large eggs, at room temperature
• 2 tablespoons whole milk
• 2 teaspoons vanilla extract
• 1 cup dark chocolate chips

For the chocolate glaze:

• 8 ounces semi-sweet chocolate, chopped
• 1 tablespoon canola or coconut oil
• Sprinkles, pistachios, or sea salt for decorating, optional

• Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray, and set aside.

• Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Set aside. *You may also do this process on the stove top if you don't own a microwave.

• In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

• In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla.

• Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!

• Fold in the chocolate/ butter mixture and the dark chocolate chips into the batter, stirring until everything is just combined.

• Scoop 1/4 cupfuls of the batter on the prepared baking sheets, place pans in the oven, reduce heat to 300 degrees, and bake for 14-16 minutes. Allow cookies to completely cool on the baking sheet before removing to dip in glaze.

For the glaze:

• Place a large piece of parchment paper on top of a flat surface.

• Combine the chopped chocolate and oil in a large microwave dish or in a small sauce pan over low heat. Heat on low until chocolate is completely melted, stirring almost constantly.

• Dip half of each cooled cookie into the chocolate glaze, allowing any excess chocolate to drip back into the pot before transferring it to the prepared piece of parchment. Decorate the wet chocolate with any of the recommended toppings, then set aside and allow the chocolate to set; about 20 minutes.