These deep dark chocolate cookies are almost a cross between a brownie and a cookie. They have a dense, chewy texture and a ton of chocolate flavor due to the unsweetened chopped chocolate, cocoa powder, and semi sweet chips. If you are looking for a hit of chocolate, this cookie is for you.
These cookies are quick to whip up and easy to make. You do need an unsweetened chocolate bar (you can get in the baking section of the grocery store), and some good cocoa powder. My favorite cocoa powder is available on amazon and you can find it on my Favorite Items page. The cookie batter does need a rest in the fridge before baking, but as long as you wrap it well you can keep it up to a week in the fridge before baking.
These have a little salt in them, but I think they would be fantastic with a sprinkling of flaky sea salt on top, and I plan to add that next time.
Double Dark Chocolate Cookies
- 1/2 cup unsalted butter
- 4 oz unsweetened chocolate
- 1 cup brown sugar
- 2 tbsp granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 cup flour
- 2/3 cup mini semi sweet chips
- Heat the oven to 350 and line baking sheets with parchment 15 minutes before you want to bake the cookies.
- Combine the butter and the unsweetened chocolate (break into pieces) in a microwave safe bowl and heat in 20 second intervals, stirring well between each, until it is almost all the way melted. Leave sit for a few minutes and then stir until chocolate is smooth. Don't overheat it or the chocolate will clump up. You should stop heating before it is fully melted.
- Whisk the sugars into the chocolate mixture and then add the eggs and vanilla and whisk well. Whisk the flour, baking soda, salt and cocoa well in another bowl. Add to the wet ingredients and mix just until combined. The dough will be thick. Fold in the chocolate chips. Cover and put into the fridge for at least 30 minutes.
- Using a medium cookie scoop, scoop balls of dough and top with some sea salt if you like. Bake for 10-12 minutes until just set on the outside. You don't want to overbake these as you want a fudgy inside. If they look set on the outside before 10 minutes, take them out. Allow to cool and store in an airtight container.