Chocolate cookies are always fine with me. These Double Dark Chocolate Cookies are better than fine. Much.
For a while I’ve been wanting to adjust the recipe I use for Chocolate Skillet Brownies, to make cookies. I finally got around to it this week, and couldn’t be more convinced that procrastination is a very bad thing. What was I waiting for? They turned out excellent! A solid chocolate-y win. The molasses of the dark brown sugar combines with the dark chocolate for a scrumptious cookie, with just the right hint of salt to balance the sweetness. They’re chewy and crunchy at the same time. And straight out of the oven? My, oh my …
Seriously, if chocolate is your thing, you have got to make these Double Dark Chocolate Cookies today—like right now. If you’re hesitating at all, both of our children have already requested another batch to be made, one of whom is a non-chocolate fan. So if you need a place for extra cookies to land, I’ve got a couple of teens who’ll gladly take them off of your hands.
Go ahead and hunt down the Dark Cocoa powder for these. It’s worth the extra effort to find it. Most groceries are carrying it, from what I’ve seen. These days, I tend to keep it well stocked, as it comes in handy for my daily morning mocha, and I pretty much use it now for all recipes that call for cocoa powder.
While you can use either light or dark dark brown sugar, I prefer dark brown sugar for this recipe. The intensity of the molasses adds depth and balances the dark chocolate, plus the aroma of dark brown sugar … oh man … it reminds me of caramel and everything old-fashioned.
Parchment paper has become one of my regular helpers in the kitchen. Whether baking potatoes or cookies, parchment not only makes things quick and easy for preparing pans for baking, as well as simple cleanup, but it also helps prevent over-browning or burning as quickly. Plus it’s a lot easier to swiftly take a batch of cookies from a pan to a cooling rack in one fell swoop if you wanna. Consider this: Some friends and I divided a very large batch of industrial baking parchment sheets. It ended up being less expensive. I’m stocked for a while!
We use kosher salt for almost everything when cooking, it’s a bit more coarse and chunkier than regular table salt. Lately I’ve started using it when baking certain things too, particularly brownies and cookies, like these. I think it does make a difference. The chunkier salt holds up differently during baking which lends little hints of it throughout the finished goodie, instead of a constant saltiness all the way through. I don’t think I’m imagining it. Try it and let me know what you think.
- 12 tablespoons unsalted butter
- 4 tablespoons dark cocoa powder
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 1¼ teaspoon kosher or sea salt
- 2 large eggs
- 1¾ cups brown sugar, packed
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a saucepan, melt butter over medium-low heat. Whisk in the cocoa powder until smooth. Remove from heat.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat the eggs. Stir in the brown sugar, and vanilla extract. until combined.
- Gradually stir in melted butter and cocoa mixture. Mix until smooth.
- Mix in the flour mixture until just combined.
- Stir in chocolate chips until incorporated throughout.
- Drop rounded tablespoonfuls of cookie dough on parchment lined baking sheets and bake at 350°F for 9-12 minutes.
- Cool for 1 minute, then lift whole cookie-laden parchment paper from baking sheet and place on cooling rack or dry flat surface to cool (or transfer cookies individually to wire rack to cool and reuse parchment paper).
Parchment paper is a handy helper when baking cookies. Get you some.
Dark brown sugar instead of light or regular brown sugar is what I recommend trying for this recipe, at least once. It's mighty nice.
This recipe calls for kosher/or sea salt. Regular table salt may be used, just reduce the amount to 1 teaspoon.
For larger cookies, I used 1½–2 rounded tablespoonfuls baked at 11 minutes, which made 3 dozen.