Chewy Double Chocolate Cookies

Ingredients

For the recipe

• 180 g all-purpose flour
• 50 g natural unsweetened cocoa powder, not sweetened drinking chocolate
• 1/2 teaspoon baking soda (2.5 g)
• 1/2 teaspoon fine salt (3 g)
• 170 g unsalted butter, softened but not melted
• 150 g light brown sugar
• 75 g granulated sugar
• 2 large eggs (100 g without shells), at cool room temperature
• 2 teaspoons vanilla extract (8 g)
• 150 g semisweet chocolate chips

Instructions

1. Measure the flour and cocoa carefully. Line two large baking sheets with parchment. The butter should be soft enough to beat but still cool and able to hold its shape.
2. Sift the flour, cocoa, baking soda and salt into a bowl. Whisk well so no lumps of cocoa or raising agent remain.
3. Beat the butter with the brown and granulated sugars for about 2 minutes until smooth and creamy. Scrape the sides and bottom of the bowl.
4. Add the eggs one at a time, beating briefly after each addition. Mix in the vanilla, then scrape the bowl again so the mixture is even.
5. Add the dry mixture in two additions on low speed, stopping as soon as it is incorporated. Fold in the chocolate chips with a spatula. The dough should be thick and soft rather than pourable.
6. Cover and refrigerate for 45–60 minutes until firm enough to portion. Do not taste the unbaked dough. Heat the oven to 175°C / 350°F conventional, or 160°C fan, during the final part of the chill.
7. Divide into 24 equal portions, approximately 37 g each. Shape lightly into balls and flatten each just slightly into a thick puck. Arrange up to 12 on one large lined sheet, leaving 8–10 cm / 3–4 inches between centers.
8. Bake one sheet at a time on the middle rack for 10–12 minutes. The cookies should spread, the edges should feel set, and the tops should look matte with small cracks. Because the dough is dark, judge by texture rather than browning; the middle should not have a wet, raw appearance.
9. Leave the cookies on the sheet for 10 minutes so their soft centers can set, then transfer to a rack. Keep the remaining dough chilled until the first batch is done, and use a cool tray for the next batch.
10. Bake the second batch and cool fully before storing. For an even yield, make all cookies the same size; larger cookies need a different baking time and have more nutrition per cookie.