I made up a fancy name for these cookies to let you know they’re special. But really, they’re a copycat of a cookie at Panera. Like, a really, really good cookie though. Ironically, I haven’t technically had the Panera Duet cookie, but based on my ‘market research’, this is pretty darn close. Also, trust me when I say, I know a good chewy-chocolatey cookie. It’s basically a dark chocolate cookie, that contains chocolate chunks, white chocolate chips and walnut pieces. It’s a killer combination, made especially for all you chocolate lovers.
What’s this ‘Black Onyx’ part of the Black Onyx Duet Cookies you ask? Well, I picked up some Black Onyx Cocoa Powder awhile ago at the Savory Spice Shop. This stuff is like jet black (see above on the left compared to regular cocoa powder). Gorgeous stuff. I thought these cookies would be the perfect place to use it. If you don’t have this, you could just use all dutch-processed cocoa powder, or a mix of regular cocoa powder and dutch… whatever you prefer your level of chocolatey-ness to be.
- 1 cup All-purpose Flour
- ¼ cup Cocoa Powder
- ¼ cup Black Onyx Cocoa Powder (or Dutch-processed)
- ½ teaspoon Coarse Sea Salt
- ½ teaspoon Baking Soda
- ½ cup Unsalted Butter (1 stick)
- ⅔ cup Semi-sweet Chocolate (cut into chunks)
- 1½ cup Granulated Sugar
- 2 Eggs, room temperature
- 1 teaspoons Vanilla Extract
- ½ cup Semi-sweet Chocolate Chunks (or chips)
- ½ cup White Chocolate Chips (I used mini)
- ½ cup Walnut Pieces
- In medium-sized bowl, whisk together the flour, cocoa powders, sea salt & baking soda, then set it aside. In a small saucepan, melt the butter and the chocolate together at medium-low heat, until all melted and smooth. Remove from heat and allow to cool slightly (about 5 minutes). In an electric stand mixer bowl, fitted with the paddle attachment, cream the butter/ chocolate mixture with the sugar on low for a few minutes. Add in the eggs and vanilla, mix for another 2 minutes.
- Pour the dry ingredients into the wet ingredients & carefully mix until just combined (*don’t over-mix). Fold in the semi-sweet chocolate, white chocolate & walnut pieces by hand, until just combined. Let the dough chill for about 2 hours, covered in the refrigerator (chill up to two days, tightly covered).
- Once batter is chilled, preheat oven to 350 degrees F. Prepare 2 large cookie sheets by lining them with parchment paper.
- Scoop batter onto sheets with a medium cookie scoop, spaced a few inches apart. Slightly press down the top of the cookie dough balls (but don't flatten).
- Bake the cookies for about 9 minutes (depending on size). Remove the cookies when the tops and edges are just set. The cookies will continue to bake after they are removed from the oven, so leave them on baking sheet for at least 5-10 minutes. Then transfer cookies to a wire cooling rack to cool completely.
* Adapted from A Love-Cake Relationship