Chocolate Chocolate Sugar Cookies

When it comes to cookies, I tend to prefer chewier treats that are very, very chocolatey. Enter into the picture an adapted version from Melissa Weller’s cookbook, A Good Bake—one of my favorite cookbooks as of late—for Chocolate Sugar Cookies. Initially I baked the original recipe, with slightly less sugar than indicated, but I thought they needed more of a cocoa flare so I added chopped chocolate on top before baking and finished them with sea salt when they came out of the oven. They are incredible!

Photography & Styling by Alison Engstrom

Chocolate Chocolate Sugar Cookies

Slightly Adapted from Melissa Weller’s A Good Bake

Makes About 16 Cookies

2 cups flour

1/2 cup good quality unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt

2 sticks unsalted butter, at room temperature

1 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1/4 cup chopped dark chocolate

Flaky sea salt for garnish

Directions: Preheat oven to 350 degrees, line a baking sheet with parchment paper or a silicone mat. Add softened butter and sugar to a bowl fitted for a mixer. Beat for five minutes, or until light and fluffy. Add egg and vanilla extract and beat to combine. Add flour, coco powder, baking soda and fine sea salt and mix to combine, starting at a low speed, slowly increasing as flour is incorporated. Using a dough scooper, form balls and place onto tray. Press a few pieces of chopped dark chocolate into cookies—this will create delicious pools of chocolate—placing about two inches between each cookie. Bake for 10 to 12 minutes or until set. Sprinkle with flaky sea salt once out of the oven. Let cool on a cooling rack.

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