The other day I was feeling a particularly strong craving for chocolate. My guess is it’s because I’ve been trying to eat healthy. Trying to eat healthy always results in craving chocolate. Am I right? And so chocolate cookies we made! Honestly, is there anything better than a double chocolate cookie? How about a double chocolate cookie with chocolate heath bits?
Good hot out of the oven, slightly warm, or room temp, these cookies are so chocolatey delicious you’re majorly missing out if you don’t try them. My suggestion is to save a few for yourself and bring the rest to friends, co-workers or neighbors though. They are way too dangerous! However, if you decide to keep them for yourself I promise I won’t judge!!
The only bad thing about this recipe is waiting for the dough to chill in the fridge. 3 hours. What?! I hate that! But they’re worth it.
Here’s what you’ll need
Whisk together flour, cocoa powder and baking soda
Beat the butter until creamy, then add both sugars, salt and vanilla
Beat in the flour mixture then fold in both chocolates
Form into 2 logs, then wrap in plastic wrap and refrigerate
Use a knife to cut into rounds
Prepare to be amazed!
- 1¼ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 stick plus 3 tablespoons unsalted butter, at room temperature
- 2/3 cup light brown sugar, packed
- ¼ cup sugar
- ½ teaspoon fleur de sel
- 1 teaspoon vanilla
- 1 cup (mix of semisweet mini chocolate chips & chopped milk chocolate covered Heath)
- In a medium size bowl, whisk together flour, cocoa and baking soda.
- In the bowl of stand mixer fitted with a paddle attachment, beat butter on medium speed until soft and creamy. Add both sugars, salt and vanilla and beat for 2 additional minutes.
- Turn the mixer off and pour in the flour mixture. Mix at low speed, just until the flour disappears into the dough. Do not overmix.
- Use a spatula to fold in the chocolate chips and chopped Heath.
- Use your hands to bring the dough together then divide it in half. Working with 1 half at a time, shape the dough into logs that are about 1½ inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 3 hours.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silpat mats.
- Working with a sharp knife, slice the logs into rounds that are each ½ inch thick. It’s ok if they crack while you’re cutting, just press the dough back into the rounds.
- Arrange on the prepared baking sheets, leaving space between each cookie.
- Bake, one sheet at a time, for 12 minutes. They won’t look done at this point, but that’s ok. Let the cookies rest until they are just slightly warm; as they cool they will firm up.
