Death by Chocolate Cookies
Ho ho ho, cookie lovers. Rejoice! We are in the midst of your favorite season - cookie season!
And you know which others amongst you should be rejoicing? All you chocolate lovers. Especially the chocolate cookie lovers. These cookies shall induce double the rejoicing for you if you fall into the latter group.
Let's just say that these death by chocolate cookies are aptly named. Because these cookies REALLY pack in all the chocolate flavor. Here's how:
1- there's cocoa powder mixed into the dough
2- a generous amount of chocolate chunks are packed into the dough as well (although, in a pinch, you could always just use chocolate chips instead. An acceptable choice, yes, but don't be shocked if I send you virtual looks of disapproval)
3- after they're baked, the cookies get halfway dunked into some velvety, bittersweet, melted chocolate
But that's not all. There's one more thing you should be doing to take these cookie from level chocolate-lovers-delight to level chocolate-lovers-crack. Here's the thing you should be doing: SPRINKLING FLAKY SALT ATOP THE MELTED CHOCOLATE.
Yessssss, flaky salt. I love that addictive salty and sweet contrast that flaky salt provides cookies. Especially chocolate cookies. There's something about the dark, deep, rich flavor of chocolate cookies that pairs impeccably with flaky salt.
BUT. If you’re not a fan of salted cookies, just skip the salt. And you know what? You can even skip the melted chocolate topping too if you’d like.
I know, I'm being so generous here, but honestly, I'd judge you less if you skipped the melted chocolate topping than I would if you used chocolate chips instead of chocolate chunks.
So, let's expound on the virtues of these death by chocolate cookies.
You already know that they're packed with all the chocolate flavor. But did you also know that these double chocolate cookies are thick and dense and rich and soft and tender and just a tad crumbly and just the right amount of sweet?
Well, now you know.
And also, here are a few more things you might wanna know about these chocolate cookies: they're quick and easy to make and require one bowl and no mixer. These cookies use oil instead of butter, eliminating the need for a machine to cream the butter with. And yep, that also means that these cookies are dairy-free.
Cookie lovers, chocolate lovers, sweet and salty combo lovers - these death by chocolate cookies have got you covered.
Also, feel free to box and ribbon these cookies to gift this holiday season. Because these soft and easy chocolate cookies are sophisticated enough for the adults and chocolaty enough for the kids. So it's quite safe to say that anyone would be happy to receive a box of these.
Death by Chocolate Cookies
Yield: about 30 medium-large cookies
1 cup oil (canola, vegetable, or melted coconut)
¾ cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ½ cups packed flour
1/3 cup cocoa powder
1 teaspoon cornstarch
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups chocolate chips/chunks
2/3 cup chopped, good quality chocolate (optional)
Flaky salt, for sprinkling (optional)
1. Preheat oven to 350 F. Line two baking sheets with parchment paper.
2. In a large bowl, mix together the oil and sugars. Add in the egg and vanilla extract and mix vigorously until smooth.
3. Pour flour, cocoa powder, cornstarch, baking soda, and salt over wet ingredients and mix everything together until just combined (if dough is too oily/loose, add a bit more flour). Stir in chocolate chips last.
4. Round large pieces of dough between palms and space out onto baking sheets. Bake cookies for 10-11 minutes, until tops are cracked and you can just lift the edge of a cookie with your hand.
5. Let cookies sit on sheets and firm up for at least 15 minutes before dipping into melted chocolate.
6. Melt the chopped chocolate and then either dip each cookie halfway into melted chocolate, or spread melted chocolate over half of each cookie with a spoon or small spatula. Sprinkle flaky salt on top of melted chocolate if desired.
