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Decadent Double Chocolate Cookies

Yields12 Servings

These decadent double chocolate cookies are fudgy and gooey on the inside and crispy on the outside. These are THE cookies you need to make!

 1 cup all-purpose flour
 ¾ cup cocoa powder
 ¼ tsp kosher salt
 1 ½ tsp baking powder
 ½ tsp baking soda
 10 tbsp unsalted butter, room temperature
 ¾ cup dark brown sugar
 ⅓ cup granulated sugar
 1 large egg at room temperature
 1 tbsp pure vanilla extract
 2 cups semisweet or 60-80% cacao chocolate, roughly chopped
 2.63 oz Madagascar heirloom chocolate with sea salt & nibs, roughly broken into small pieces reserved for garnish
 Maldon sea salt flakes
1

🍫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 just until combined. Add the chocolate pieces and mix briefly to combine.
🍫Heat oven to 350 degrees on “CONVECTION BAKE” Line a baking sheets with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. Sprinkle a small pinch of sea salt on each cookie then use the Madagascar chocolate pieces and place on top or the cookies.
🍫Bake the cookies for 4 minutes then rotate the pan and bake an additional 4 minutes.
🍫Sprinkle with additional flakes of sea salt
🍫Let cool in the pan for at least 10-15 minutes before transferring the the cookies to a rack to cool.

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Serving size