Double Chocolate Cookies

Ingredients

• 1 cup (130g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder*
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick/113g) butter, softened
• 1/2 cup (100g) brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup (130g/4.5 oz) chocolate chips
• coarse sea salt, to sprinkle on top (optional)

Instructions

1. 1

   In a large bowl sift together the flour, cocoa, baking soda and salt. Using a mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes until fluffy. Next, beat in the egg and vanilla extract and mix until combined. Add the dry ingredients and beat on medium-low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips. The batter will be thick and sticky.

2. 2

   Chill the dough in the refrigerator for at least 1 hour or overnight. This will help your cookies stay thick and spread less while baking.

3. 3

   Preheat oven to 350°F/180°C degrees. Line two large baking sheets with parchment paper. Set aside.

4. 4

   Take cookies out of the fridge and if they’re too cold/hard to handle, leave them for a few minutes on the counter.

5. 5

   Drop rounded balls of dough (the size of 2 tablespoons) onto prepared baking sheet, leaving about 3 inches (8 cm) between each cookie. Sprinkle cookies with coarse sea salt if you like. Bake for about 8-10 minutes, just until the edges start to set. Leave to cool on the pan for 10 minutes and then carefully transfer to a wire rack to cool completely.

6. 6

   Store cookies in an airtight container for up to 4 days. Cookies can be frozen for up to a month.