Ultimate Chocolate Cookies
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(16)
Ingredients
18 cookies
- 1 ½ cups [213 g] all-purpose flour
- ½ cup [50 g] Ghirardelli Majestic Cocoa Powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 9 tablespoons [126 g] unsalted butter at room temperature
- ¾ cup [150 g] granulated sugar
- ¾ cup [150 g] brown sugar
- ¾ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 5 oz [142 g] Ghirardelli Dark Chocolate Wafers chopped
- 2 oz [57 g] Ghirardelli Milk Chocolate Wafers chopped
- Flaky salt for sprinkling, if desired
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Preparation
Step 1
Adjust an oven rack to the middle of the oven. Preheat the oven to 400F [200C]. Line two sheet pans with parchment paper.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda.
Step 3
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and salt and beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, yolk, and vanilla, and mix until smooth. Add the flour mixture and beat on low speed until just combined. Add the chopped chocolates and mix into the batter on low speed. Use a rubber spatula to give the dough a final mix and make sure it is completely combined.
Step 4
Form the dough into balls, about 2 tablespoons each [50 g], and place 8 cookies on each sheet pan. Sprinkle each cookie with a little flaky salt, if desired.
Step 5
Bake one pan at a time, rotating halfway through baking. Bake the cookies until the tops are golden brown and the cookies are slightly puffed and starting to crinkle, 9 to 11 minutes. Remove the baking sheet from the oven and use the back of a spatula to gently press the top of each cookie to flatten it. Let the cookies rest on the sheet pan for 5 minutes, then transfer them to a wire rack to finish cooling. Cookies are best slightly warm but can be stored in an airtight container at room temperature for up to three days. Cookies will soften the longer they sit.
Step 6
Cookie dough can be formed and refrigerated overnight, then baked the next day; the cookies may need an extra minute if chilled. Cookie dough can also be formed into balls and frozen for up to 2 weeks; let the cookies sit out at room temperature until the oven preheats. The cookies will need an extra minute if baked frozen.
Step 7
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Chef's notes
I prefer to sprinkle the flaky salt on the tops of the cookies before baking vs after – I think that it helps bring out more flavor without tasting overwhelmingly salty.
I have not had trouble with the bottoms browning too much, but a few people have. Something to note:
using an oven thermometer to check the temperature of your oven can be helpful; many ovens are off by up to 25 degrees (mine included). If your oven runs hot, you can bake a single cookie first to see how it turns out. If the bottom is too dark for your liking, you can stack two sheet pans on top of each other and bake the cookies on them to slow down browning.
