Double Chocolate Cookies
Double chocolate cookies are a rich and decadent cookie with a gooey chocolate chunk in every bite. A rolled shortbread type dough that you just slice and bake.
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 Notes + Tips
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
Calories: 111kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 96mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 131IU | Calcium: 10mg | Iron: 1mg