If you are a lover of chocolate like I am then you certainly won’t be able to stop at just one of these Double Chocolate Cookies. Moist, chocolatey, fast and easy they are the perfect addition to any cookie plate. Perfect for gifting too!
I love cookies, especially chocolate cookies. And I can tell you these were gone within the day. Made with
Recipe Ingredients
- Sugar – granulated sugar and brown sugar
- Butter – softened
- Egg – large egg room temperature
- Vanilla extract
- Flour – all purpose flour
- Cocoa – unsweetened dutch processed cocoa
- Baking soda
- Salt
- Chocolate chips – regular or mini, semi-sweet chocolate chips or milk chocolate chips or why not try white chocolate chips? Why not make them a triple chocolate by adding 2 different types of chips?!
What is the best cocoa to use
The best cocoa to use is Dutch-Process Cocoa Powder, in order to produce cocoa powder it starts with washing the cocoa beans in an alkaline solution of potassium carbonate. This wash neutralizes the acidity in the beans. Therefore making dutch processed cocoa powder neutral, alkalizing cocoa makes it darker in colour, more mellow in flavour, and helps it to dissolve easily into liquids.
How to make Double Chocolate Cookies
In a medium bowl sift together the flour, cocoa, baking soda and salt.
In a stand mixer with the paddle attachment or a large bowl and electric beater beat on medium speed the sugars and butter until light and fluffy, approximately 2-3 minutes. Add the vanilla and egg and beat to combine.
Add the dry ingredients and mix on low to almost combined. Add the chocolate chips and mix a few times to combine, or stir in with a spatula or wooden spoon. Don’t over mix or you will make a tough hard cookie. Cover the bowl and refrigerate for 1 hour.
Roll the cookie dough into 1 – 1 1/2 inch balls or drop with a tablespoon or medium cookie scoop onto parchment paper lined baking sheets, about 2 inches apart.
Chill the cookie dough balls while the oven is pre-heating.
Bake for approximately 10-12 minutes. Let cool on the baking sheet for 5-10 minutes then move to a cooling rack to cool completely before serving.
If you like you can top the still hot cookies with a few extra chocolate chips!
How to know when double chocolate cookies are done
Because the cookies are so dark the best way to tell when they are done is by looking and gently touching the edges, if the edges are set, the cookies are done.
How to store the cookies
Store the cookies in an airtight container at room temperature. They should last for 4-5 days. Raw cookie dough will last up to 3 days in the fridge, be sure to wrap it well in plastic wrap and place in an airtight container or bag.
How to freeze double chocolate cookies
Freeze the completely cooled cookies in a freezer safe bag or container. They will keep for up to 3 months. You can also freeze the cookie dough balls.
Freeze them first on a baking sheet until firm then move to a freezer bag or container. The cookie dough will last for up to 2 months. Bake right from frozen, they will need a bit longer to bake.
So if you are like us and love anything chocolate, then I hope you enjoy these Double Chocolate Cookies. Enjoy!
More Chocolate Recipes to try
Double Chocolate Cookies
Ingredients
- 1 cup all purpose flour (at least 11% protein)
- ¼ cup unsweetened cocoa dutch processed
- ½ teaspoon baking soda
- 1 pinch salt*
- ⅓ cup granulated sugar
- ¼ cup brown sugar (lightly packed)
- ½ cup butter (softened)*
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (I used milk)
*If you use unsalted butter then use ¼ teaspoon of salt.
Instructions
- In a medium bowl sift together the flour, cocoa, baking soda and salt.
- In a stand mixer with the paddle attachment or a large bowl and electric beater beat on medium speed the sugars and butter until light and fluffy, approximately 2-3 minutes. Add the vanilla and egg and beat to combine.
- Add the dry ingredients and mix on low to almost combined. Add the chocolate chips and mix a few times to combine, or stir in with a spatula or wooden spoon. Don’t over mix or you will make a tough hard cookie. Cover the bowl and refrigerate for 1 hour.
- Roll the cookie dough into 1 – 1 1/2 inch balls or drop with a tablespoon or medium cookie scoop onto parchment paper lined baking sheets, about 2 inches apart. Chill the cookie dough balls while the oven is pre-heating, approximately 15-20 minutes.
- Pre-heat oven to 350F (180C).
- Bake for approximately 10-12 minutes. Let cool on the baking sheet for 5-10 minutes then move to a cooling rack to cool completely before serving.
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