Any chocolate lover would cherish this Double Chocolate cookie. This cookie has chocolate in all forms. Kids especially would love this cookie.
Any chocolate lover would cherish this Double Chocolate cookie. This cookie has chocolate in all forms. I am not a big chocolate person, but this cookie got my taste buds too. I must confess that I was not in my best form when I started making this cookie.
My son wanted to help me in the kitchen, so I started thinking about what he could make with me. I decided to try one of the recipes that I came across on the Internet. All this happened after dinner at about 8.30 pm, and we began the chocolate journey.
Preparation time - 30 mins Cooking time - 15 mins/batch of cookies Difficulty level - Easy/Intermediate
Ingredients to make Double Chocolate Cookies -
- All-purpose Flour - 1 cup
- Unsweetened Dutch process cocoa powder - ½ cup
- Baking soda - ½ tsp
- Salt - ½tsp
- Coarsely chopped good quality Milk chocolate - 4 oz (I used Hershey’s Milk chocolate)
- Semi-sweet chocolate chip - ½ cup
- Unsalted butter - ½ cup (1 stick)
- Sugar - 1 ½ cups
- Eggs - 2 large
- Vanilla extract - 1tsp
Procedure
Preheat Oven to 325 degrees. Whisk together flour, cocoa powder, salt, and baking soda, and set aside.
Melt 4 Oz of milk chocolate(Chopped) with butter in a small heat-proof vessel set over a pan of simmering water. (Do not attempt to melt chocolate directly, as chocolate burns very easily.) Let it cool to room temperature.
Mix the Chocolate mixture, eggs, sugar, and vanilla in an electric mixer fitted with a paddle attachment. Mix on medium speed until well combined.
Reduce the speed to low and gradually mix in the flour mixture. Add the chocolate chips at the end and mix gently.
Using a tablespoon measure, drop the dough on a parchment-lined baking tray, spacing 2 inches apart. Bake until cookies are flat and the surface cracks (Around 13 - 15 mins). These cookies are soft. Baking them longer makes them harder.
Cool the Double Chocolate Cookies on wire racks and store them layered in parchment in an airtight container at room temperature.
I see these cookies as an intermediate between Brownie and Cookie. My son loved them, and it has made its grand entry into my keeper’s list.
Other Cookie Recipes
- Jeera Cookies | Roasted Cumin Shortbread Cookies
- Saltine Crackers | Soda Crackers | Savory Herb Cookies
- Baked Thekua - Popular Festive Recipe From Bihar And Jharkhand
- English Digestive Biscuits | American Tea Biscuits
Recipe
Equipment
- ▢ Pot
- ▢ Oven
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 1 cup All purpose Flour
- ▢ ½ cup Unsweetened Dutch process cocoa powder
- ▢ ½ teaspoon Baking soda
- ▢ ½ teaspoon Salt
- ▢ 4 oz Coarsely chopped good quality Milk chocolate I used Hershey’s Milk chocolate
- ▢ ½ cup Semi sweet chocolate chip
- ▢ ½ cup Unsalted butter 1 stick
- ▢ 1½ cups Sugar
- ▢ 2 large Eggs
- ▢ 1 teaspoon Vanilla extract
Instructions
- Preheat Oven to 325 degrees. Whisk together flour, cocoa powder, salt and baking soda and set aside.
- Melt 4 Oz of milk chocolate(Chopped) with butter in a small heat proof vessel set over a pan of simmering water. (Do not attempt to melt chocolate directly as chocolate burns very easily). let it cool to room temperature.
- Mix Chocolate mixture, eggs, sugar and vanilla in a electric mixer fitted with a paddle attachment.Mix on medium speed until well combined.
- Reduce speed to low and gradually mix in the flour mixture. Add the chocolate chip at the end and mix gently.
- Using tablespoon measure drop the dough on a parchment lined baking tray, spacing 2 inches apart. Bake until cookies are flat and surface crack (Around 13 - 15 mins). These cookies are soft. Baking them longer makes them harder.
- Cool the Double Chocolate Cookies on wire racks and store them layered in parchment in a airtight container at room temperature.
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
Double Chocolate Cookies Recipe
Equipment
- Pot
- Oven
- bowl
- spatula
Ingredients
- 1 cup All purpose Flour
- ½ cup Unsweetened Dutch process cocoa powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 4 oz Coarsely chopped good quality Milk chocolate I used Hershey’s Milk chocolate
- ½ cup Semi sweet chocolate chip
- ½ cup Unsalted butter 1 stick
- 1½ cups Sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
Instructions
- Preheat Oven to 325 degrees. Whisk together flour, cocoa powder, salt and baking soda and set aside.
- Melt 4 Oz of milk chocolate(Chopped) with butter in a small heat proof vessel set over a pan of simmering water. (Do not attempt to melt chocolate directly as chocolate burns very easily). let it cool to room temperature.
- Mix Chocolate mixture, eggs, sugar and vanilla in a electric mixer fitted with a paddle attachment.Mix on medium speed until well combined.
- Reduce speed to low and gradually mix in the flour mixture. Add the chocolate chip at the end and mix gently.
- Using tablespoon measure drop the dough on a parchment lined baking tray, spacing 2 inches apart. Bake until cookies are flat and surface crack (Around 13 - 15 mins). These cookies are soft. Baking them longer makes them harder.
- Cool the Double Chocolate Cookies on wire racks and store them layered in parchment in a airtight container at room temperature.
