KATTY’S DOUBLE CHOCOLATE COOKIES
1 stick butter (salted), softened
1½ cups all-purpose flour
1/4 cup unsweetened cocoa
½ teaspoon baking soda
½ teaspoon salt
1/4 cup white sugar
1/4 cup turbinado sugar
¾ cup light brown sugar, firmly packed
1 ½ teaspoons vanilla extract
1 large egg, room temperature
½ cup dark chocolate, chopped
Cream the butter and the sugars until light. Scrape down the sides of the bowl. Add lightly beaten egg and vanilla; mix just till egg is incorporated. Scrape down the bowl again.
Sift flour, cocoa, baking soda and salt into a separate bowl. With mixer on low, slowly add dry ingredients. Mix only until combined: do not overmix. Fold in chopped chocolate with a spatula.
If you can wait (!), refrigerate the dough overnight, or better still, for 24-36 hours to let the flavors develop. Not patient? You will love them regardless.
Preheat oven to 350 degrees F. Adjust racks to lower and upper thirds of the oven. Bake 7 minutes on one rack, then flip the baking sheet’s direction and bake 7 minutes more on the other.
I used my medium ice cream scoop to these a bit bigger than my usual cookies. Space them 2 inches apart.
This recipe yields 18-19 double-double chocolate-chocolate cookies-cookies. Enjoy them! NOM NOM NOM!