Extreme Double Chocolate Cookies
Extremely chocolatey cookies with crisp edges and chewy middles, and loaded with dark chocolate chunks!
Ingredients
- ½ cup unsalted butter at room temperature
- ¾ cup 165g packed light brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon honey
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup 28g Dutch process cocoa powder (I prefer this one)
- 1 cup plus 2 tbsp 160g all-purpose flour
- 150 g about 1 cup dark chocolate (I also love these bittersweet callets)
- 2 oz bittersweet chocolate minimum 70% cocoa solids, coarsely chopped
Instructions
- Beat together butter and both sugars in a medium mixing bowl until smooth and creamy. Beat in honey and then the egg. Mix in salt, baking soda and baking powder so it is evenly blended and then stir in cocoa powder until combined. Add flour and fold it in until blended before folding through the chocolate chips.
- Cover the dough and chill for 1-2 hours.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Roll heaped tablespoons of dough into balls and place onto prepared baking sheets, spacing them 2 inches apart. Flatten them down slightly using your fingertips and place a few bittersweet chunks on top. Bake until slightly cracked at the surface, about 9-10 minutes. Let them set for a minute on the trays before transferring to a wire rack to finish cooling.
