![\"Ooey-gooey-Double-Chocolate-Cookies\"](\"https:\/\/cheerykitchen.com\/wp-content\/uploads\/2015\/09\/Ooey-gooey-Double-Chocolate-Cookies-1.jpg\")
<\/a><\/p>\nThree 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.<\/p>\n
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Ooey-gooey Double Chocolate Cookies<\/h2>\n
Milk is an utterly charming, old-fashioned bakery in L.A. \u00a0I’ve had their deep, dark, heavenly chocolate cake, the stuff dreams are made of. \u00a0Recently when the LA Times shared their recipe for Ooey-gooey Double Chocolate Cookies, I had to make a batch. \u00a0Believe me when I say they are a worthy of indulgence.<\/p>\n
Start by melting the chocolate and butter in a all in one double boiler<\/a>. \u00a0It makes the most perfect sauces too, I just love mine! \u00a0Take it off the heat and set it aside. \u00a0Next, mix the eggs, vanilla extract, and sugar together, I like my Dutch whisk<\/a> for this job. \u00a0Sift together the flour, cocoa powder, baking soda, and salt, and set aside. \u00a0Add the melted chocolate to the egg mixture and melt just until combined. \u00a0Stir in the dry ingredient and mix just until combined, then stir in the bittersweet chocolate. \u00a0You’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.<\/p>\n When you’re ready to bake the cookies, preheat the oven and cover a cookie sheet with parchment sheets that you’ve greased. \u00a0I placed 6 cookies on each sheet, about 3-inches apart. \u00a0Bake them at 350 for 10-12 minutes, just until the edges are set. \u00a0The center will be soft and a little gooey, and the edges slightly crisp.<\/p>\n<\/a><\/p>\n