These cookies are the bomb! Picture this: big, thick, and chewy with a double dose of chocolate. They’ve got that bakery-style crispy edge, and when you bite into them, you hit that jackpot—a soft, gooey center loaded with dark chocolate chunks.
Double Chocolate Cookies
Ingredients
- 10 tablespoons unsalted butter (that’s about 140g)
- ⅔ cup packed dark brown sugar (around 145g)
- ½ cup granulated sugar (about 100g)
- 1 teaspoon honey (around 5ml)
- 1 teaspoon pure vanilla extract (also about 5ml)
- 1 large egg
- 1 ½ cups all-purpose flour (about 215g)
- ½ cup Dutch process cocoa powder (roughly 42g)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 7 oz dark chocolate, coarsely chopped into chunks (approximately 200g)
Instructions
Mix the soft butter and both sugars until they’re a bit fluffy, kind of like damp sand. You can use a hand mixer or just get your hands in there with a spatula. Add the honey, vanilla, and egg; give it a good mix until everything’s well blended.
In another bowl, mix the flour, cocoa, baking soda, and salt until it’s all nicely blended.
Add the flour mix into the butter mix and gently fold it until it’s nearly combined. Toss in those chunks of chocolate and fold until everything’s mixed up well and the dough is looking all the same. Cover up the bowl and chill the dough for at least 30 minutes, or stick it in the fridge for up to 4 hours.
When you're ready to bake, preheat your oven to 350 degrees F. Grab two cookie sheets and line them with parchment paper. Use a big ol’ scoop (about 3 tablespoons worth) to make dough balls and space them out on the sheets. Give those balls some room—like two inches of space between each one. If you’re using a big ol’ 18x12” cookie tray, six cookies per sheet is the way to go. Press in a few extra chocolate chunks on top and sprinkle some sea salt for that extra oomph.
Pop those sheets into the oven for about 9-11 minutes. You’re looking for a bit of puffiness in the center and some cracking on top. When they’re done, let them cool on the sheets for 2 minutes, then move them onto a wire rack to finish cooling.
Enjoy them warm or at room temp, then stash the rest in an airtight container to keep them nice and moist overnight. Trust me, they won’t last long!
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