How To Make These Chocolate Cookies
1
Soften The Butter.
I just pop it in the microwave. You want it somewhere between melted and room temp – soft enough to stir up into a creamy texture.
2
Add Sugars and Egg Yolk.
And vanilla. Just like regular cookies.
3
Add the Dry Stuff.
Flour, cocoa powder, baking soda and salt. I use a scale but you don’t have to use one!
4
Roll and Bake.
There’s enough dough for two huge cookies + a few bites for tasting. Roll those cookies in sugar and bake!
5
Let Them Cool. You’re Done! Yum!
They are going to be underbaked so they need an extra 10 minutes to let them sit and settle in on the baking sheet! OMG that is one delightful bite.
Two Huge Double Chocolate Cookies
- Just two huge double chocolate cookies to make you happy! Heavy and dense, fudgy and dark, deliciously thick, and sparkled with sugar. These are so good.
INGREDIENTS
- 3 tablespoons butter, very soft (see photos)
- 5 1/2 tablespoons brown sugar
- 1 egg yolk
- 1/4 teaspoon vanilla
- 4 tablespoons flour (37 grams, see note 1)
- 2 1/2 tablespoons cocoa powder (15 grams, see note 2)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3–4 tablespoons chocolate chips or chunks
- granulated sugar for rolling
INSTRUCTIONS
- Soften the Butter: Preheat the oven to 350 degrees. Soften the butter for about 10 seconds in the microwave – the ideal is slightly melted but not all the way, like what’s in the picture.
- Mix the Dough: Add brown sugar; stir to combine. Add egg yolk and vanilla; stir to combine. Add flour, cocoa powder, baking soda, and salt; stir to combine. Stir in the chocolate chips
- Make the Dough Balls: Form the dough into two huge balls (reserving a bit of cookie dough for tasting, obviously) and roll each of them in granulated sugar.
- Bake: Transfer the dough balls to a baking sheet – they may feel slightly heavy and/or loose which is normal. Bake for 10 minutes. Remove from the oven and let them rest on the pan for another 10 minutes to set up.
- Eat: Enjoy your moment of bliss!
NOTES
Note 1 on Flour and Measuring: I go for about 52 grams of my dry ingredients (37 for flour, 15 for cocoa powder). If you don’t have a scale, no problem – I measure my scooping the tablespoon into the flour and leveling it gently with a knife.
Note 2 on Cocoa Powder Types: You can use dark cocoa powder (affiliate link) OR regular cocoa powder. The top two images in this post show what the cookies look like with dark cocoa powder – they are, obviously, darker, and the chocolate chips will look lighter in comparison. The bottom set of photos in the steps section shows what the cookies look like with regular cocoa powder.
Note 3 on Chocolate Chips: These also work with white chocolate chips and they’re delicious! When I use the white chocolate chips, I skip the sugar rolling step.
Frequently Asked Questions For These Two Huge Chocolate Cookies
Yes, I would suggest 1 teaspoon of flaxmeal in 1 teaspoon water. It will add a bit of texture to the cookie but that can be delicious, too.
To make these vegan, use a dairy-free butter and dairy-free chocolate chips and the flax egg replacement mentioned above!
Add a bit less flour next time – and for this batch, just tap your pan on the counter gently right after the cookies have come out of the oven to deflate them a bit.
Add a bit more flour next time, or melt the butter less.
Add just a touch more flour – a very, very light dusting – until a soft dough forms. You can also put the dough it the refrigerator to help it set.
