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Rich, fudgy cookies with Dutch cocoa and chocolate chips!

Double Chocolate Cookies

Rich, fudgy cookies with Dutch cocoa and chocolate chips!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 20 to 22 cookies
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Ingredients
  

  • 1 cup all-purpose flour (120 gms)
  • 3/4 cup Dutch-process cocoa powder (60 gms, see notes)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 140 gms unsalted butter, at room temp (10 tbsps)
  • 3/4 cup brown sugar, light or dark (160 gms)
  • 1/3 cup caster sugar (60 gms)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup lightly heaped, dark chocolate chips (170 gms)

Instructions

  • Sift the flour, cocoa, salt, baking powder and baking soda in a bowl. Set aside.
  • In a mixing bowl, beat the butter and sugars with a hand mixer until lightened in colour. Add the egg and vanilla and beat again to combine.
  • Fold in the flour mixture slowly, then stir in the chocolate chips. The dough is soft and sticky.
  • Cover the bowl with clingfilm and chill the dough for at least 1 hour. You can chill it for up to 24 hours but I personally don't find that necessary.
  • When ready to bake, preheat the oven to 175 C and line a baking sheet with a silicone mat.
  • Using a cookie scoop (highly recommended here) or a spoon, scoop out equal portions of the dough, about 2 tablespoons of dough each. Place them on the mat at least 2 inches apart. You will most likely need to bake in batches so keep the remaining dough back in the fridge.
  • Bake for 15 minutes until the cookies are set around the edges but the tops still feel soft. Lightly press down on them with a spatula if they look puffy. Press a few more chocolate chips into the tops while the cookies are warm.
  • Let the cookies cool for 10 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool. Repeat with the remaining dough.
  • Store the cookies in an airtight tin at room temperature for 4 to 5 days, but in humid areas, I'd recommend putting them in the fridge after day two and they'll last about two weeks that way. Happy baking!

Notes

*Dutch-process cocoa is recommend here for the best flavour and deeper colour. You can also use natural/regular cocoa here though, no other changes needed. See more about the types of cocoa here.
*I haven't tried this recipe without eggs, but these chocolate peanut butter ones are a great eggless option.
*Cook time is per batch of cookies.
*Based on a New York Times recipe