Get your chocolate fix with this Double Dark Chocolate Share Cookie! A giant dark chocolate cookie topped with scoops of your favorite ice cream and drizzled in chocolate syrup. Serves 6 to 8.
Double the chocolate means Double the delicious!
Inspired by an old share cookie recipe from 2016, I decided to give it a Valentine’s Day spin by making a (double) dark chocolate version. What I love most about this is that the whole thing comes together quickly in your food processor. Which is a bonus because who wants to lug out a giant stand mixer after making dinner? Answer: no one. Simply measure out the ingredients and pulse until combined. It’s really just that easy and literally only takes a few minutes.
A share cookie is best served warm, just minutes out of the oven, with scoops of ice cream and some form of drizzly syrup or sauce. Definitely a fun way to share dessert with the special one(s) in your life.
To Make This Double Dark Chocolate Share Cookie You Will Need:
- dark brown sugar
- granulated sugar
- baking soda
- kosher salt
- unsalted butter
- vanilla extract
- unbleached all-purpose flour
- special dark cocoa powder
First, preheat your oven to 325°.
In the bowl of your food processor, measure and add; 6 tablespoons (room temperature) unsalted butter, 1/2 cup each dark brown sugar and granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 cup unbleached all-purpose, 1/4 cup unsweetened dark cocoa powder (I used Hershey’s Special Dark) and 1/4 teaspoon kosher salt.
Secure the lid and pulse until the ingredients are incorporated.
Carefully remove the dough from the food processor, shape into a ball and then press flat into a 10-inch circle on a parchment paper. Scatter with 3 ounces of roughly chopped dark chocolate. Any extra I chop and sprinkle on the ice cream when serving.
For this I used a 72% cacao. Bake on the middle rack of your preheated oven for 20 to 22 minutes or until the middle of the cookie is set.
I personally like the melty version. However, for more solid chunks of chocolate, press them into the cooke immediately after the cookie has baked.
Allow the cookie to cool on the pan for 5 minutes before using the parchment to transfer it to a serving plate or board.
As for serving? Add scoops of your favorite ice cream! We like using a black raspberry dark chocolate chunk but any flavor would be great! Lastly drizzle with chocolate syrup.
Valentine’s Day is only a few days away! Add this double dark chocolate share cookie to your menu.
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Double Dark Chocolate Share Cookie
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup unbleached all-purpose flour
- 1/4 (heaping) cup unsweetened dark cocoa, like Hershey's Special Dark
- 1/4 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 3 ounces dark chocolate, I like 72% cacao, coarsely chopped (see notes)
- ice cream, of choice
- chocolate syrup
- Preheat you oven to 325° and line a rimmed metal baking sheet with parchment paper.
- In the bowl of your food processor, fitted with the balde attachment, measure and add the butter, sugars, egg, vanilla, flour, cocoa, salt and baking soda.
- Pulse until combined.
- Remove blade and gather the dough, forming a ball. Use your hands to flatten the dough into a disc roughly 10inches round. Keep in mind this will spread.
- Sprinkle with the chocolate chunks and bake for 20 to 22 minutes or until the middle is set. Alternatively, you could bake the cookie THEN quickly press the chocolate chunks into the soft cookie top. Doing this would soften the chocolate without melting it completely.
- Allow the cookie to cool for 5 minutes before using the parchment to transfer the cookie to a round platter or plate.
- Serve with scoops of ice cream in the middle and drizzle with chocolate syrup.
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