Double Chocolate Cookies
Dark, fudgy cocoa cookies studded with chocolate chips.
Makes 24 cookies · Prep 20 min · Rise 45 min · Bake 10 min
Ingredients
Dough
- 3/4 cup Butter, softened
- 1 cup Brown sugar, packed
- 1/2 cup Granulated sugar
- 1 Egg
- 1 Egg yolk — for a fudgier crumb
- 2 tsp Vanilla extract
- 1 3/4 cups All-purpose flour
- 3/4 cup Cocoa powder — natural, not Dutch-process
- 1 tsp Baking soda
- 3/4 tsp Salt
- 1 1/2 cups Chocolate chips
Instructions
Dough
- Cream the butter with both sugars until light, about 3 minutes.
- Beat in the whole egg, the extra yolk, and the vanilla.
- Sift the flour, cocoa, baking soda, and salt together, then mix in just until combined. Fold in the chocolate chips. (Tip: Sifting matters more than usual here — cocoa clumps stubbornly, and a dry clump in a dark dough is invisible until someone bites it.)
Chill
- Cover and chill so the cocoa can fully hydrate.
Bake
- Scoop into mounds on a lined sheet and bake at 175°C (350°F) until the edges are set and the tops have just lost their wet shine. (Tip: You can't judge these by colour. Go by the surface: glossy means underdone, matte and cracked means ready.)
- Cool on the pan 5 minutes before moving to a rack.
Tips
- Using Dutch-process cocoa: Dutch-process is alkalised, so it won't react with baking soda. If it's what you have, replace the 1 tsp baking soda with 2 tsp baking powder — otherwise the cookies under-rise and can taste faintly soapy.
- Cookies came out cakey: Too much flour or not enough fat. The extra yolk is what pulls these toward fudgy — don't leave it out, and measure the cocoa and flour by spooning and levelling rather than scooping.