Recipes, Student Life

The ultimate double chocolate cookies

The only thing better than cookies are freshly baked cookies, and while it’s easy to bake store-bought, ready-to-bake dough, it’s not difficult to make on your own.

These chocolate sable cookies are the perfect remedy for a stressful day of classes. Buttery and rich and studded with bits of softened dark chocolate, these cookies are the ultimate treat. Besides being incredibly easy to make, the dough freezes perfectly. Form the dough you plan to freeze into a cookie-sized log so you can slice and bake it directly without waiting for it to thaw; hot, gooey cookies are never more than a few minutes away.

Double Chocolate Cookies


  • 1 1/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1 stick plus 3 tbsp. (or 11 tbsp.) unsalted butter, at room temperature
  • 2/3 cup (packed) light brown sugar
  • 1/4 cup sugar
  • 1/4 tsp. sea salt
  • 1 tsp. vanilla extract
  • 5 oz. bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini bittersweet chocolate chips
  • Directions

    1. Sift flour, cocoa, and baking soda together.
    2. Beat the butter in a bowl until soft and creamy. Add both sugars, salt, and vanilla extract and beat for two minutes.
    3. Pour in the flour, mixing just until the flour disappears into the dough. For the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix.
    4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least three hours.
    5. Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats. Working with a thin sharp knife, slice the logs into rounds that are 1/2 inch thick. The rounds are likely to crack as you’re cutting them – just squeeze the bits back onto each cookie. Arrange the rounds on the baking sheets, leaving about one inch between them. Bake the cookies one sheet at a time for 12 minutes. They won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies cool.
    6. Enjoy!

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