This recipe was stolen from the LCBO Food & Drink magazine, and I have zero regrets 👌🏼 We've made a few adjustments based on the ingredients we had in the pantry.
Resist the urge to overtake the cookies, as they continue to set while they cool... and let's be honest.. we couldn't wait for them to cool before we tried them (and we preferred them like that!) 🍪
Salted Double Dark Chocolate Cookies
makes ~2 dozen cookies
1½ cups all-purpose flour 1/2 cup Dutch-processed cocoa powder 1/2 tsp baking powder 1/4 tsp baking soda 2 tsp flaked sea salt, divided 1 cup dark brown sugar, lightly packed 3/4 cup sugar 3/4 cup unsalted butter, at room temperature 1 egg 1 tsp vanilla 1/3 cup semi-sweet chocolate chips
1. Arrange racks in top and bottom thirds of oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment. 2. Sift flour with cocoa powder, baking powder, and soda in a small bowl. Using your fingertips, lightly crushed 1 tsp flaked sea salt, then add to the same bowl and set aside. 3. Using a stand mixer fitted with the paddle, beat sugars with butter on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Add chocolate until combined. 4. Using a cookie scoop, scoop the dough on prepared sheets. Sprinkle with the remaining salt. 5. Bake in the top and bottom thirds of oven, switching sheets halfway through until edges are beginning to set, 10 to 12 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely 20 more minutes. Repeat with the remaining dough.