With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious but essential especially when they are served hot from the oven.
- 1/2 cup (8 tablespoons) butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, light or dark, packed
- 1/3 cup All-Purpose Baking Cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons milk
- 1 cup + 2 tablespoons All-Purpose Flour
- 1 teaspoon espresso powder, optional; for depth of flavor
- 2 cups chips, nuts, and/or dried fruit, optional but good
- Preheat the oven to 375°F. Lightly grease two baking sheets or line with parchment.
- Beat together the butter, sugars, cocoa powder, salt, baking soda, baking powder, and vanilla until well blended.
- Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth. If you’re going to add chips, nuts, or dried fruit, beat in the 2 tablespoons milk; if you’re going to bake plain cookies without add-ins, omit the milk.
- Add the flour and espresso powder, mixing to combine.
- Stir in the chips, nuts, etc., if you’re using them.
- Drop the cookies by about 4 measuring teaspoons onto the prepared baking sheets, spacing them about 2″ apart. A tablespoon cookie scoop works well here.
- Bake the cookies for 12 to 14 minutes, until they’ve lost their shiny appearance and look like they’re set.
- Remove them from the oven, and cool right on the pans; or transfer to a rack to cool.