Double Dark Chocolate Cookies
These Double Dark Chocolate Cookies are rich, indulgent, and intensely chocolatey. Soft and fudgy with pockets of melted dark chocolate throughout, they’re a truly bittersweet treat for every dark chocolate lover.
Equipment
- small pot
- Mixing bowls
- Whisk
- rubber spatula
- 3oz cookie scoop
- parchment paper
- baking sheets
Ingredients
- ½ cup (113g) unsalted butter 1 stick
- 1 cup (200g) dark chocolate, chopped *½ cup reserved for topping cookies
- ⅓ cup (36g) dutch cocoa powder
- ¾ cup (170g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups (260g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Begin by prepping the dark chocolate. Roughly two dark chocolate bars. Set aside ½ cup (for melting) and reserve the remaining chocolate (for topping later).
- Next, melt the butter and chocolate. In a small pot over medium heat, melt the butter. Remove from heat, then add the ½ cup chopped chocolate you set aside and stir until smooth and fully melted. Whisk in the cocoa powder until no clumps remain. Transfer the mixture to a mixing bowl and let it cool completely.
- While the butter and chocolate are cooling, prepare the dry ingredients. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Next, add the brown sugar and granulated sugar to the cooled butter and chocolate mixture. Whisk together until smooth.
- Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add in the vanilla extract.
- Add the flour mixture to the wet ingredients and mix until combined.
- Scoop the dough with a 3-oz cookie scoop onto a parchment-lined baking sheet. Roll each portion into a ball, then gently flatten the tops. Cover the pan with plastic wrap and refrigerate for at least 30 minutes to firm up.
- While the dough chills, preheat the oven to 350°F. Arrange the cookies on a parchment-lined baking sheet, spacing them about 1 inch apart. Bake for 12–14 minutes, until set and just beginning to crack around the edges. Let the cookies cool on the pan for 5 minutes, then top with the reserved ½ cup chopped dark chocolate while still slightly warm. Allow to cool completely before enjoying!
Notes
Bloom the cocoa powder: Whisk the cocoa into the warm butter and chocolate mixture until smooth to deepen and intensify the chocolate flavor.
Add chocolate chunks after baking: Press a few chunks on top of the cookies after baking to preserve their shape. Unlike chocolate chips, real dark chocolate has fewer additives and will fully melt in the oven.
Chill the dough: Refrigerate scooped cookie dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too thin.
Storage tips: Store baked cookies in an airtight container at room temperature for 3–4 days, or freeze for up to 2 months. Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months.