Ingredients
Scale
Dry Stuff
- 4 oz. of chopped dark chocolate (Ghirardelli Intense Dark 72%)
- ½ cup cocoa powder (50g)
- ½ cup all-purpose flour (70g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 oz. of chopped milk chocolate (like a Lindt chocolate bar)
- 1 cup brown sugar (200g)
Wet Stuff
- ½ cup softened unsalted butter
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
Topping
- ½ cup powdered sugar
- ½ cup granulated sugar
Instructions
- Start by melting 3 oz. of dark chocolate and 2 tablespoons of butter in a bowl using a double boiler or the microwave until smooth. Set aside.
- Mix the dry stuff. Combine flour, cocoa powder, baking soda, and salt in a bowl. Stir until well mixed. Toss in 1 oz. of chopped dark chocolate and all the milk chocolate pieces. Set aside.
- In a mixer, beat the rest of the butter and brown sugar until light and fluffy.
- In another bowl, whisk eggs and vanilla together, then slowly add to the butter and sugar mixture until fluffy.
- Gently fold in the dry ingredients until just combined, then add the melted chocolate and mix well.
- Refrigerate the dough for at least 2 hours or overnight for best results.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- While the dough chills, put granulated sugar in one bowl and powdered sugar in another.
- Roll a tablespoon of dough into a ball, then roll it in granulated sugar, and then in powdered sugar until completely covered. Place on the baking sheet.
- Bake for 9-11 minutes until the cookies start to crack on top.
- Let cool on a wire rack.
Notes
- To melt chocolate, use the microwave or a double boiler.
- Make sure to have all your ingredients ready before starting.
- Cream the butter and sugars until light in color.
- Refrigerating the dough helps cookies stay moist and prevents spreading.
- For a quick chill, freeze the dough for 30 minutes, but refrigeration overnight is best.