last confession
— dark chocolate cookies
so sinfully decadent and to-die-for, you might wish to get your affairs in order
The question people often ask when tasting any number of my treats is: “What’s the secret ingredient?” Usually, I reluctantly answer that I don’t really think there is one. This time, I have a different and very difinitive answer for them: King Arthur’s Double Dark Cocoa.
I’ve tried several dark chocolate cocoas, and I’ve yet to find one with the same rich depth of flavor that King Arthur has achieved in their signature blend. Do I think this will be a really good cookie with another dark cocoa? I suppose — sure. Do I think you will notice the difference if you go the extra step of getting the good stuff? Abso-freaking-lutely!
King Arthur’s description says it is a blend of Dutch-process and black cocoa powders, so you could experiment with a mix of your own, or you can just buy it here: Double Dark Cocoa.
products helpful in making this treat
KitchenAid stand mixer
mesh sifter
stainless mixing bowl set
Double Dark cocoa
Dutch-process cocoa
pure vanilla extract
did you know?
many of the King Arthur products recommended here and throughout the blog can be found via the company store on Amazon — if that simplifies your shopping, go for it (life is complicated enough already) SHOP KING ARTHUR ON AMAZON HERE
as an associate in the Amazon and King Arthur affiliate marketing programs, flour+sugar earns a small commission from qualifying purchases made via links on this site
last confession
— dark chocolate cookies
makes 32
did you make this treat? please give an insta SHOUT OUT! mention @flour_sugar_homebaked_treats
INGREDIENTS
2 + 1/2 cups (325g) good all-purpose flour
1/4 cup Dutch-process cocoa powder, sifted
1/4 cup Double Dark Cocoa, sifted
1/2 tsp sea salt
3/4 teaspoon baking soda
1 cup salted butter, room temperature
1 cup dark brown sugar
1/2 cup granulated sugar, plus more for rolling
1 egg, room temperature
2 teaspoons good-quality pure vanilla extract
INstructionS
Into a medium-large bowl, sift the cocoas then thoroughly whisk in the remaining dry ingredients and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars until fluffy and lightened in color, scraping the bowl and paddle as needed.
Add the egg and vanilla, mixing until completely smooth.
Add the dry ingredients in thirds, mixing on low until just incorporated.
Scoop the dough out onto a length of plastic wrap, shape into a flattened ball, wrap it tightly, and refrigerate for 30 minutes.
Preheat the oven to 350° with the rack set in the center. Line two baking sheets with parchment paper, and pour about 2-3 tablespoons sugar into a shallow bowl.
Scoop chilled dough using a #40 portion scoop (~1.6 tablespoons), roll in sugar, and place at least 2 inches apart onto a baking sheet lined with parchment paper.
Bake for 10 minutes. Cookies should be puffed and stiff soft, edges just set, and tops beginning to crackle.
Remove from the oven and allow cookies to cool on the pan for 5 minutes before transferring to wire racks to cool completely.