Three perfectly chewy Double Chocolate Cookies.
Ingredients
- 30 grams (2 tablespoons) unsalted butter
- 45 grams (1/4 cup) brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 35 grams (1/4 cup) plain flour or all purpose flour
- 10 grams (2 tablespoons) cocoa powder (see notes)
- 1/4 teaspoon baking soda
- 40 grams (1/4 cup) dark chocolate (50-70% cocoa), roughly chopped
- Sea salt flakes
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a medium mixing bowl, add butter. Heat in the microwave, stirring every 10 seconds, just until it is melted and smooth. It shouldn’t be hot.
- Add brown sugar and stir with a spatula to combine. Add vanilla and egg yolk and stir to combine. Add flour, cocoa powder, baking soda and stir until a soft cookie dough forms.
- Stir through chocolate chunks. Divide the cookie dough into three (approximately 50-55 grams per cookie) and roll into a smooth ball using your hands. Place cookie dough on prepared oven trays, leaving room for the cookie to spread as they bake.
- Bake cookies for 11-12 minutes. Remove the cookies from the oven and bang the pan a few times to help them deflate. While the cookies are still warm, sprinkle cookies generously with sea salt.
- Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Unsalted butter: This recipe requires only a small portion of butter – I prefer to use unsalted so I can go heavy on the sea salt flakes. But if you only have salted butter, it is so fine to use that!
Cocoa powder: You can use any unsweetened natural cocoa powder in this recipe. For the cookie pictured here, I’ve used Dutch processed cocoa powder because I love the dark colour.
Dark chocolate: I tested this recipe with chocolate chips but I preferred the gooey pockets that come from chopping up a block of chocolate by hand. I like to use a 50-70% cocoa dark chocolate, but you can use whatever you like – even milk chocolate or white chocolate!
Storage: Keep these cookies in an airtight container at room temperature.
Make-ahead: You can easily make these cookies a day or two in advance. If you want to make them weeks in advance, consider rolling and then freezing the cookie dough. You can then thaw the cookie dough balls at room temperature for 15-30 minutes depending on your climate. Then just bake as per the instructions above. If they are still a little frozen, you can add a minute or two to the baking time.
