Double Chocolate Cookies

Double Chocolate Cookies

  • Preparation 30 min
  • Cooking 8 min
  • Chilling 2 h
  • Makes about 1 dozen
  • Freezes Yes
  • Végétarien
  • Sans noix



    • 1 ½ cups (225 g) unbleached all-purpose flour
    • ½ cup (50 g) cocoa powder, sifted
    • ½ tsp baking soda
    • ¼ tsp salt
    • ¾ cup (170 g) unsalted butter, melted and cooled
    • ¾ cup (160 g) brown sugar
    • ½ cup (105 g) sugar
    • 2 tbsp (30 ml) vegetable oil
    • 2 eggs, at room temperature
    • 9 oz (250 g) dark chocolate, coarsely chopped
    • Fleur de sel (optional)


Note from Ricardo

Refrigerating the cookies for 2 hours helps to firm up the butter so that the cookies do not spread while they bake.

If you are not in a hurry, refrigerate the dough for at least 12 hours before baking. This will allow the dry ingredients to better absorb the humidity of the eggs and fats, giving the cookies an even better texture.

Once the cookies have frozen, transfer them to an airtight container. They will keep for 3 months. You can bake them from frozen by adding 4 to 6 minutes to the baking time for a total of 12 to 14 minutes.

Personal Note

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