These cookies are a great example of the type of recipes I scour cookbooks and the internet for: simple and really, really good. Over the years, I have accumulated more scraps of paper, notes and Evernote pages devoted to scribbled down recipes than I care to admit. They’re filled with names of recipes, cookbooks, chefs and blogs that have been on my radar to test and hopefully share. This is why I don’t always create my own recipes: there are so many fantastic recipes in the world, I think a huge part of the cooking struggle is finding a great one in the plethora of the average. We don’t all need to reinvent the wheel. We just need to bring awareness to the greatness that already exists and is buried under the 10,000 search results for chocolate chip cookies. So this blog is largely a collection of my finds and my favorites, with a few Indi originals scattered throughout.
These salted double dark chocolate cookies have been earmarked for a while, and they’re so good I’m irritated I didn’t get to them sooner. The cookies have a deep, dark, rich flavor (especially if you use the best cocoa powder in the world) and chunks of bitter chocolate scattered throughout the chewy cookie. They’re sprinkled with large, delicate flakes of sea salt that enhance the intensity and give these cookies an irresistible edge. While this recipe does advise to refrigerate the dough for 24- 36 hours so it can fully hydrate, relax and chill (for the most uniformly chewy- crispy cookies), I usually skip it. I don’t notice enough of a difference to wait a full day to bake a batch of these rich chocolatey cookies— and risk eating half of the dough in the meantime. When the chocolate craving calls, it calls hard, and there’s no reason to piddle around with perfectly good dough in the fridge. I do, however, recommend scooping the dough and popping it in the freezer while the oven preheats, to lessen the spread while baking.
notes on the dark chocolate cookies:
the better the cocoa powder and chocolate, the better the cookies. Ever since I learned about Cacao Barry Extra Brute cocoa from Stella Parks, I’ve been obsessed with it. The flavor is so deep and rich, it makes an incredible difference in the final cookies. The cocoa powder is pricey, but I figure if I’m going to make and eat cookies, they might as well be as delicious as possible.
I use the 72% cacao dark chocolate “pound plus bar” from Trader Joe’s, but any good dark chocolate will work great.
chop the chocolate as small or large as you like. I love having big chunks of chocolate in my cookies, and this is achieved through relatively large pieces (1/2”+). Just make sure the chocolate pieces aren’t larger than the amount of dough you’re using (or if using a cookie scoop, make sure they fit inside it!)
if choosing to rest the dough overnight, I recommend pre-scooping and chilling it on the baking sheet. It’s not fun to hack out scoops of rock hard cookie dough, and warming it up defeats half the purpose of chilling it overnight.
if baking these cookies the day of, pop the baking sheet (with the scooped dough) into the freezer for 15 minutes before baking.
I make these cookies in all sizes, but prefer the 3 1/2 tbsp size (using scoop size 16), which yields about 14 cookies.
salted double dark chocolate cookies
makes about 14 cookies | recipe slightly adapted from New York Times Cooking
1 cup (145 g) all-purpose flour
3/4 cup (75 g) Dutch-process cocoa (use Cacao Barry Extra Brute for the most insanely chocolatey cookies ever)
3/4 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
10 tbsp (141 g) unsalted butter, room temperature
3/4 cup (150 g) dark brown sugar
2/3 cup (133 g) granulated sugar
1 large egg
2 tsp pure vanilla extract
2 cups (about 11 oz) bittersweet chocolate, chopped into 1/2” chunks
flaky sea salt (such as Maldon), for finishing
In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
With the mixer on low, add the dry ingredients and beat until combined. Add the chocolate chunks and mix briefly to combine. Scoop the dough into 3 1/2 tbsp sized balls and place on a parchment paper lined baking sheet. Sprinkle with flaky salt.
If resting dough 24 hours, cover sheet with plastic wrap and chill until ready. If baking right away, preheat oven to 350°F and place baking sheet in freezer until the oven is ready.
Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, 15- 18 minutes. Transfer the cookies to a rack to cool.