I love a good double-chocolate-anything on days where I need a little indulgence or a weekday pick-me-up. Whilst an easy, no-frills, and satisfying salted caramel brownie brings about instant gratification and satiates any chocolatey cravings, it is not as straightforward or effortlessly easy as baking straight from the freezer. But this cookie does it.

Similar to the Levain-Style Chocolate Chip Cookie I have shared in the previous recipe, the double chocolate in this recipe comes from the addition of Valrhona cocoa powder. As the inherent source of flavour comes from the cocoa powder and chocolate, I highly recommend using the best quality cocoa powder or chocolate you can find as it may substantially change the quality and taste of your cookie. Whilst it is also understandable that the supply of the suggested ingredients may not be readily available, the cocoa powder and chocolates are substitutable. If you are unable to find Valrhona cocoa powder, I highly recommend using Cacao Barry Extra Brute, otherwise Hershey’s natural unsweetened cocoa powder works too. For chocolates, if you are unable to get your hands on Valrhona or Callebaut, Ghirardelli, Nestle Tollhouse, Hershey’s, Reese’s peanut butter chips are alternatives you can find at Cold Storage or FairPrice Finest, or on online supermarkets. I would recommend using a greater balance of bittersweet chocolates to counter the sweetness of the cookie.




Also, if you would like to achieve ooey-gooey meltiness in these cookies, err on the side of underbaking it. I would usually bake for at least 12 minutes and check on the consistency. As it is a double chocolate cookie, it is harder to tell the doneness of the cookie. Some visual cues to note if the cookie is baked is that the top of the cookie would turn matte, and upon pressing it, it is yielding but not entirely soft and dough-like. Every oven is different, and hence use the suggested time as a reference. Do experiment with different baking times and check on the consistency of the cookie you prefer.






200g unsalted butter, cold

100g light brown sugar

100g caster sugar

2 eggs (~100g eggs, lightly beaten)

20g good quality vanilla paste or 8g vanilla extract

5g cornstarch

½ teaspoon fleur de sel or any good sea-salt

2g baking soda

3g baking powder

60g Valrhona cocoa powder (or any good dutch-processed cocoa powder)

90g cake flour

170g all-purpose flour

150g pecans, toasted and cooled

100g Valrhona Dulcey 32% chocolate feves, and more for rolling

200g Callebaut 54.5% chocolate callets

100g Callebaut 70.5% chocolate callets


Preheat oven to 200°C.

Sift cake and all-purpose flours, cocoa powder, cornstarch, baking powder, and baking baking soda in a bowl. Whisk until well combined and set aside.

In another bowl, beat cold cubed butter, light brown sugar, and caster sugar together until well-incorporated with no visible lumps of butter. Note: I flatten the cold cubes of butter with the edge of my spatula and use a cutting motion to mix the sugars into the butter. Please use a sturdy spatula!

Add the eggs, one at a time, whisking until just combined. Stir in fleur de sel and vanilla paste.

Stir in the dry ingredients until barely combined, with traces of flour in sight.

Stir in chocolates and toasted pecans until all of the ingredients are just combined and evenly distributed to avoid overmixing.

Lay clingfilm on the countertop, cover the cookie dough tightly to avoid the cookie dough from drying out and set in fridge for 10 to 15 minutes, or overnight. (I let mine rest for up to 24 hours).

Separate cookie dough into large balls, weighing approximately 95g each. Flatten the cookie dough and place two Valrhona Dulcey 32% chocolate feves (or other types of chocolates) into the centre. Seal the chocolate feves by bringing up the edges of the flattened cookie dough and form into a ball, ensuring the chocolate feves within are well concealed. Chill in the fridge for approximately 10 minutes before baking.

Whilst the cookies do not spread and flatten significantly during baking, do leave some space between each cookie dough balls on your baking tray to prevent them from merging into each other.

Bake for 13 to 14 minutes or until it turns matte on top. Let the cookies rest on its baking tray for at least 10 minutes to set. Sprinkle atop with fleur de sel.

TIP: Substitute the suggested types of chocolates with your favourite ones. Play around with different chocolates with various tasting notes to create a tasting profile you enjoy.
TIP: Feel free to replace the pecans with macadamia nuts, or omit it altogether if you do not like nuts. I like the textural contrast nuts provide to the dense, gooey centre.
NOTE: Substitute 20g of Valrhona cocoa powder with black cocoa powder to make these Black Cocoa & Dulcey Cookies. Black cocoa powder is an ultra-alkalised cocoa powder that has a very intense, brusque flavour with a bitter note. Think Oreo cookies. I find that it is best used in conjunction with other cocoa powders (such as Valrhona, in this case), to boost the flavour and intensity of colour of your cookies. Replace Valrhona cocoa powder altogether with Hershey's natural cocoa powder if it is more accessible to you.
NOTE: Whilst more is more when it comes to a chocolate chip cookie, do not use more than the amount of chocolate advised as it will weaken the structural integrity of the cookie - your cookie needs the cookie dough to hold its shape.
NOTE: If you do not want to bake everything up, the extra cookie dough balls keeps tightly wrapped in the fridge for up to a week, or the freezer for up to a month.

Yields 10 to 12 cookies, depending on how big your cookies are.


As usual, have these cookies served warm with a glass of cold milk and if you're feeling indulgent, vanilla ice cream (!!!).

Share with me your thoughts on these cookies and send me photos of your creation! I would love to feature them on my Instagram @theslowfeast!

Enjoy! :)