High Altitude Big Double Chocolate Cookie for Two
A quick and easy recipe for one big double chocolate cookie that's big enough for sharing.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp semi-sweet chocolate chips
- ¼ cup granulated sugar
- 1 tsp light brown sugar
- 1 large egg yolk (save the white for another use)
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- 1 ½ tbsp unsweetened Dutch processed cocoa powder
- ¼ tsp corn starch
- ¼ tsp (scant) baking soda
- ¼ tsp (scant) coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup semi-sweet chocolate chips (plus extra for decorating the top of the cookie)
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a small baking sheet with a sheet of parchment paper.
- In a small saucepan, melt the butter and 1 tbsp chocolate chips over low heat, stirring with a spatula until melted and smooth. Remove from the heat.
- Add the granulated sugar, brown sugar, egg yolk and vanilla to the melted butter/chocolate, and stir until smooth.
- Separately, sift together the flour, cocoa powder, corn starch, baking soda and salt. Add the dry ingredients and the 1/4 cup chocolate chips to the wet ingredients and stir into a dough.
- Gather the dough into your hands, shape into a ball, then press into a flat disk measuring 1 inch thick and 4 1/2 inches wide. Place the disk of dough on the baking sheet.
- Bake the cookie for about 12-14 minutes (12 minutes for a gooeyer center, and 14 minutes if you like it baked through). The baked cookie will spread to about 6 inches in diameter.
- Cool on the baking sheet for 5 minutes. While the cookie is hot, press a few more chocolate chips on top of the cookie.
- Enjoy warm, or at room temperature.
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