Ooey-gooey Double Chocolate Cookies
Grab some napkins and a big glass of milk and get ready for the richest, most decadent, cookies I’ve ever had, Ooey-gooey Double Chocolate Cookies.
Three types of chocolate are folded into this rich cookie dough, which is baked just long enough for each cookie to set up on the outside while remaining oh so “ooey-gooey” inside.
Ooey-gooey Double Chocolate Cookies
Milk is an utterly charming, old-fashioned bakery in L.A. I’ve had their deep, dark, heavenly chocolate cake, the stuff dreams are made of. Recently when the LA Times shared their recipe for Ooey-gooey Double Chocolate Cookies, I had to make a batch. Believe me when I say they are a worthy of indulgence.
Start by melting the chocolate and butter in a all in one double boiler. It makes the most perfect sauces too, I just love mine! Take it off the heat and set it aside. Next, mix the eggs, vanilla extract, and sugar together, I like my Dutch whisk for this job. Sift together the flour, cocoa powder, baking soda, and salt, and set aside. Add the melted chocolate to the egg mixture and melt just until combined. Stir in the dry ingredient and mix just until combined, then stir in the bittersweet chocolate. You’ll be surprised as it’s not a thick cookie dough, but cover the bowl and place it in the refrigerator for at least an hour and it will cool and thicken up.
When you’re ready to bake the cookies, preheat the oven and cover a cookie sheet with parchment sheets that you’ve greased. I placed 6 cookies on each sheet, about 3-inches apart. Bake them at 350 for 10-12 minutes, just until the edges are set. The center will be soft and a little gooey, and the edges slightly crisp.
- ¼ pound (4 ounces) unsweetened chocolate
- 4 tablespoons (1/2 stick) butter
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup sugar
- ½ cup flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 pound bittersweet chocolate, chunks or chips
- In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
- In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
- Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
- Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.
- Cover the batter with plastic wrap and refrigerate for at least one hour.
- Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.
- Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.
Chocolate lovers, Ooey-gooey Double Chocolate Cookies are rich dark chocolate. Next time I make them, I’m going to use milk chocolate chips and chopped pecans. What would you add? Please share! I would love to replicate your ideas and don’t forget to pin…pin…pin!!! Thanks everyone and happy Fall.
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