Double Chocolate Cookies

Steps

1. Preheat the oven to 180°C (350°F). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine sea salt until evenly combined.
3. In a large bowl, beat the unsalted butter at 20–22°C (cool room temperature) with the granulated sugar and light brown sugar for 2–3 minutes, until pale, creamy, and slightly fluffy.
4. Beat in the egg and then the egg yolk (both around 20–22°C) one at a time until the mixture looks smooth, glossy, and slightly thickened. Mix in the vanilla extract.
5. Add the dry ingredients to the butter mixture and mix on low speed just until a soft, thick dough forms with no visible dry streaks of flour or cocoa.
6. Fold in the dark chocolate chips until they are evenly distributed throughout the dough.
7. Chill the dough in the bowl for 10–15 minutes, until it feels slightly firmer but still easy to scoop.
8. Scoop about 30 g of dough per cookie onto the prepared baking sheets, spacing each mound about 5 cm apart to allow for spreading.
9. Bake for 10–12 minutes, rotating the sheets once, until the edges look set and slightly darker, the tops are puffed with a few small cracks, and the centers still look slightly soft and a bit shiny.
10. Let the cookies cool on the baking sheets for 5 minutes; they will deflate slightly and develop fudgy, chewy centers with crisp edges. Transfer to a wire rack to cool completely before serving.