Decadent Double Chocolate Cookies Recipe
This recipe yields decadent double chocolate cookies with a rich, sandy texture, packed with dark chocolate chunks and a hint of sea salt, requiring a minimum of 3 hours chilling time.
Equipment
- Medium-sized bowl
- fork
- Stand mixer (optional)
- Rubber spatula
- refrigerator
- Oven
- Baking sheets
- parchment paper
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 5 TBS unsalted butter (at room temperature)
- 1 cup sugar
- 1 tsp. Maldon flaky sea salt (+ more for sprinkling (optional))
- 1 egg (at room temperature)
- 1 TBS. vanilla extract
- 3.5 oz dark chocolate (70% cocoa) (good quality, roughly chopped)
Instructions
Preparation
- Measure and combine flour, cocoa, and baking soda in a medium bowl using a fork.
- Cream softened butter and sugar together for 5-6 minutes until the mixture lightens and sugar is fully incorporated.
- In a separate bowl, whisk the egg and vanilla, then add to the butter-sugar mixture and mix on low speed until fully incorporated, scraping the bowl as needed.
- Add the flour mixture and mix until just combined, then fold in the chocolate chunks to distribute them evenly throughout the dough; cover and chill the dough in the refrigerator for at least 3 hours or up to 5 days.
Baking
- Preheat the oven to 350ºF and line two baking sheets with parchment paper.
- Divide the chilled dough into 9 equal 1/4 cup portions, roll into balls, and arrange them with ample space on the prepared baking sheets, then gently flatten into thick, even disks.
- Bake for 6 minutes, rotate the pans, and continue baking for another 5-6 minutes; remove, optionally sprinkle with flaky salt, and cool on the baking sheet for 10 minutes.
Notes
The dough requires a minimum of 3 hours chilling time, and can be stored for up to 5 days. These cookies spread significantly, so ensure ample space on baking sheets. Optional flaky sea salt can be added for aesthetic appeal, but the cookies are already well-seasoned.