Make It Tonight: Salted Double Chocolate Cookies

April 17, 2018

Everyone should have a big, thick chocolate cookie recipe in their repertoire; these hit all the right notes—sweet, chewy, chocolatey and even crunchy and salty, if you sprinkle the tops with a pinch of flaky salt before they go into the oven. 

These cookies are just as delicious with or without chocolate chunks or chips, and can really be treated like a chocolate canvas: add some grated orange zest for chocolate-orange cookies, or a capful of peppermint extract for chocolate-mint cookies. They also make the very best ice cream sandwiches you can imagine—place a scoop of softened ice cream (any flavour) on one cookie (omit the salt), sandwich with another and wrap in plastic or parchment to store in the freezer until you need a little something for dessert.

Salted Double Chocolate Cookies
A pinch of flaky salt is delicious on top of these dense chocolate cookies, but if you prefer, add a sprinkle of coarse sugar, a few sprinkles—or nothing at all. 

1 1/2 cups all-purpose flour
1 cup cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup chocolate chips or chunks (optional)
2 large eggs
1 cup sugar
1 cup packed brown sugar
1/2 cup canola oil
1 Tbsp. vanilla
flaky salt (or coarse sugar), for sprinkling

Preheat the oven to 375˚F. In a large bowl, stir or whisk together the flour, cocoa, baking soda, cinnamon (if using) and salt. If you like, toss in the chocolate chips.

In another bowl, whisk together the eggs, sugars, oil, ginger and vanilla. Add to the dry ingredients and stir (you may need to get in there with your hands) until you have a stiff, dark dough.

Scoop out the dough by the 1/4 cupful and place a couple inches apart on a greased or parchment-lined sheet and flatten them slightly with your hand. Sprinkle with coarse salt or sugar, if you like. Bake for 15 minutes, or until cracked and set but still soft in the middle. Transfer to a wire rack to cool. Makes about 1 dozen large cookies.

- Julie

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