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Fudgy Double Chocolate Cookies

Ingredients · Serves 30 · Prep 20 min · Total 1 hr 30 min

  • Dry
  • 2 cups all-purpose flour, spooned and leveled (250 g)
  • ⅔ cup unsweetened cocoa powder, natural or Dutch-process (57 g)
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • Dough
  • 1 cup unsalted butter, softened (227 g)
  • ¾ cup brown sugar, packed (160 g)
  • ¾ cup granulated sugar, 150 g
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 ½ cups semisweet chocolate chips, 255 g
  • flaky sea salt, for sprinkling (optional)
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Fudgy Double Chocolate Cookies

Steps

  1. Set a strainer over a medium bowl and sift the flour, cocoa, baking soda and salt into it to break up cocoa lumps. Whisk to combine.
  2. In a large bowl, beat the butter and both sugars on medium speed until fluffy.
  3. Beat in the eggs one at a time, then the vanilla.
  4. Add the cocoa mixture and mix on low speed until no dry pockets remain.
  5. Stir in the chocolate chips with a spatula.
  6. Cover and refrigerate the dough so the cookies spread less and bake up thick.
  7. Heat the oven to 350°F (175°C). Line two sheet pans with parchment.
  8. Scoop 2-tablespoon balls onto the pans, 2 inches apart.
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Fudgy Double Chocolate Cookies

Steps, continued

  1. Bake until the tops crack and the edges look set but the centers still look soft. Dark dough hides browning, so trust the timer.
  2. Sprinkle each hot cookie with a few flakes of salt, if using.
  3. Leave the cookies on the pans until they are firm enough to move, then transfer them to a rack.