Double Chocolate Cookies
Yields: 20 cookies
Classic chocolate cookies made with cocoa and filled with chocolate chips. Fudgy on the inside, slightly crunchy on the outside, chewy, dense and very chocolaty.
  • 1 cup (130 grams or 4.5 ounces) all-purpose flour
  • ½ cup (50 grams or 1.7 ounces) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick or 113 grams) butter, softened
  • ½ cup (100 grams or 3.5 ounces) brown sugar
  • ½ cup (100 grams or 3.5 ounces) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup (130 grams or 4.5 ounces) chocolate chips
  • coarse sea salt, to sprinkle (optional)
  1. In a large bowl sift together the flour, cocoa, baking soda and salt. Using a mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes until fluffy. Next, beat in the egg and vanilla extract and mix until combined. Add the dry ingredients and beat on medium-low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips. The batter will be thick and sticky.
  2. Chill the dough in the refrigerator for at least 1 hour or overnight. This will help your cookies stay thick and spread less while baking.
  3. Preheat oven to 350F/180C degrees. Line two large baking sheets with parchment paper. Set aside.
  4. Take cookies out of the fridge and if they’re too cold/hard to handle, leave them for a few minutes on the counter.
  5. Drop rounded balls of dough (the size of 2 tablespoons) onto prepared baking sheet, leaving about 3 inches (8 cm) between each cookie. Sprinkle cookies with coarse sea salt if you like. Bake for about 8-10 minutes, just until the edges start to set. Leave to cool on the pan for 10 minutes and then carefully transfer to a wire rack to cool completely.
-Store cookies in an airtight container for up to 4 days.
-Cookies can be frozen for up to a month.
Recipe by Pretty. Simple. Sweet. at