Double Chocolate Cookies
Double Chocolate Cookies
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- ½ cup (50 g) cocoa powder, sifted
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, melted and cooled
- ¾ cup (160 g) brown sugar
- ½ cup (105 g) sugar
- 2 tbsp (30 ml) vegetable oil
- 2 eggs, at room temperature
- 9 oz (250 g) dark chocolate, coarsely chopped
- Fleur de sel (optional)
Instructions
- In a bowl, combine the flour, cocoa powder, baking soda and salt.
- In another bowl, combine the butter, both sugars and oil with an electric mixer. Add the eggs and mix for 5 minutes. With the machine running on low speed, add the dry ingredients and 6 oz (170 g) of the dark chocolate.
- Using a ¼-cup (60 ml) ice cream scoop, shape the dough into balls and place spaced out on a baking sheet lined with a silicone mat or parchment paper. Top the cookies with the remaining chopped chocolate. Refrigerate for 2 hours or freeze at this point, if desired (see notes).
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a second baking sheet with a silicone mat or parchment paper.
- Arrange half of the cookies on the second baking sheet, evenly spacing them out.
- Bake one sheet at a time for 8 minutes or until the cookies are cooked on the outside but still soft at the centre, rotating the baking sheet halfway through. Remove from the oven and immediately top each cookie with a pinch of fleur de sel, if desired. Let cool completely.
Double Chocolate Cookies