Double Chocolate cookies

These were great cookies. If you don't like the little bitterness of dark chocolate, you might not be a fan, but I love dark chocolate so these were perfect for me. This recipe was made by an Australian, I'm guessing, based on their units of measurement and what they called some ingredients. I'll try to American-ize it as best I can for you.

• heaping 3 cups dark chocolate, chopped, divided
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour, sifted
• 1/4 cup cocoa powder, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt flakes

Preheat oven to 325 degrees. Place 1/2 cup chopped chocolate in a heatproof bowl and slowly melt it until it's smooth (either in the microwave or on the stove). Set aside.

Place the butter and sugar in a bowl and, using an electric mixer, beat for 8-10 minutes, or until light and creamy. Add the egg and vanilla and beat another 3-4 minutes. Stir in flour, cocoa, baking soda, salt and melted chocolate. Add the remaining chopped chocolate and mix to combine. 

Line cookie sheets with parchment paper. Roll tablespoons of the mixture into balls and place on sheets. They will spread out a lot so leave room between the cookies. Flatten each ball slightly. Bake for 10-12 minutes, or until slight cracks have formed and cookies are just crispy. Cool on wire racks. 

Makes 16

Prep Time: 25 minutes

Total Time: 40 minutes

Recipe from www.donnahay.com