Double Dark Chocolate Share Cookie
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.
Ingredients
- 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 cup unsweetened dark cocoa (generous 1/4 cup) 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)
FOR SERVING:
- ice cream of choice
- chocolate syrup
Instructions
- Preheat you oven to 325℉ (or 160℃) 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.
Notes
Any leftover dark chocolate I finely chop and sprinkle on the ice cream when serving.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 61g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 134mg | Fiber: 4g | Sugar: 36g