Double chocolate cookies are a rich and decadent cookie with a gooey chocolate chunk in every bite. A shortbread type dough that you just slice and bake.
I’m surrounded by Carolina fans who are exuberant about their final four victory, while I’m still sad about my Wildcat’s loss. Guess I’ll just eat chocolate and what better form then decadent rich double chocolate cookies.
These are Dorie Greenspan’s World Peace Cookies. They may not lead to world peace but they’re great if you need a pick me up or need to satisfy a chocolate craving. I love the gooey chocolate chunks that you get in every bite. Each time I make them they turn out almost as pretty as the picture on the cover of her book Dorie’s Cookies.
These chocolate chocolate cookies are not gooey and fudgy like a brownie and they are nothing like a chocolate chip cookie. I would compare them more to a shortbread type of cookie with all the chocolate you might be craving.
What you’ll need
- Cocoa powder – unsweetened and a good quality like Ghirardelli.
- Dark chocolate bar – Use the best quality you can find, you’re just using 5 ounces so splurge a little. I like Ghirardelli or Guittard. If you’re not a fan of dark chocolate then substitute milk or semi-sweet.
- Pantry items – butter, flour, sugar, vanilla, baking soda and brown sugar.
How do you make double chocolate cookies
Step 1: Cream the butter and sugars in a mixer until creamy and then add the dry ingredients and mix just until combined.
Step 2: Chop the dark chocolate into irregular shapes try to avoid any large chunks which will make slicing difficult.
Mix the chocolate into the dough.
Step 3: Form into log shapes and refrigerate for at least 3 hours or freeze for later.
Step 4: Slice into ½ inch slices and bake.
Slice and back cookies are awesome, no rolling into balls, once you have a log shape, you just slice it to whatever thickness you prefer. What I found interesting is that Taylor loved these and Natalie thought they were just ok. It could be that I used very dark chocolate and Natalie prefers milk chocolate. Either will work, so use what you like.
Double chocolate cookies freeze well either in dough form shaped into a log or already baked. If you enjoy warm cookies right out of the oven, these are great warmed up slightly in the microwave to get the chocolate all gooey like when they are freshly baked.
Since it’s a slice and bake cookie you can make them thick or thin and as large as you like. You can’t slice them too thin or they won’t keep their shape but you do have some flexibility on the thickness. These were especially good made into an ice cream sandwich cookie.
FAQ’s and Tips
You have to refrigerate the dough, but you can shorten the time and put them in the freezer for about 2 hours.
You can use semi sweet or milk chocolate but chocolate chips make it difficult to slice so still use a bar of chocolate.
Just squish it back together, it probably means the dough is too cold to slice, so let it sit at room temperature for a few minutes.
More CHOCOLATE desserts you’ll love
- Gooey chocolate cobbler
- Fudgy chocolate brownies
- Flourless chocolate cake
- Peppermint fudge
- Chocolate peanut butter brownies
- Chocolate caramel bark
- Chocolate pie
- Chocolate Rice Krispie bars
- Chocolate cream cheese cupcakes
- Chocolate chip cookies
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Double Chocolate Cookies
Ingredients
- 1 ¼ cups Flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 11 tablespoons butter softened
- ⅔ cups brown sugar
- ¼ cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 5 ounces bittersweet chocolate chopped into irregular chunks
Instructions
- Sift flour, cocoa and baking soda together.
- Beat the butter and both sugars in an electric mixer until soft and creamy, about 3 minutes, add salt and vanilla. Add all the dry ingredients and pulse a few times, then turn to low and mix until the dough has clumped together. Mix in the chocolate pieces.
- Divide in half and shape into logs 1 ½ inch around. Wrap in plastic wrap and refrigerate for at least 3 hours or freeze for at least 2 hours.
- Preheat oven to 325º. Line baking sheets with parchment.
- Using a sharp knife slice into ½ inch slices. Bake for 12 minutes, don’t open the oven. They will not look done. Let cool on the cookie sheet for a few minutes before moving to a rack.
Barbara’s Tips + Notes
Recipe Tips
- If you freeze the dough, let it warm up before trying to slice it.
- If he dough breaks apart when slicing, let it warm up a bit and try again.
- You can use milk chocolate or semi-sweet chocolate instead of dark chocolate.
- Chop the chocolate into different size chunks but don’t make them too big or you will have trouble slicing the dough.
- If you like a warm cookie, try putting it in the microwave for just a few seconds.
Nutrition
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