American · Dessert
Double Chocolate Cookies
Fudgy, deeply chocolatey cookies made with both cocoa powder and two kinds of chopped chocolate folded through a brown-sugar dough, baked just until the edges set so the centres stay dense and melting.
$1
15 minsPrep
12 minsCook
57 minsTotal
EasyLevel
Nutrition per serving
266Calories
4gProtein
15.4gFat
30gCarbs
15.8gSugar
3.1gFiber
406mgSodium
72mgChol
8.6gSat Fat
183mgPotassium
38mgCalcium
2.6mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Guinness Stout
local
Whole Milk
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter with brown sugar and white sugar using a hand mixer until light and fluffy, about 2 minutes.
2
Beat in the egg yolk and vanilla extract until fully combined and glossy.
3
Sift the flour, cocoa powder, baking soda and salt together, then fold into the wet mixture until just combined and no dry streaks remain.
4
Fold in the chopped dark and milk chocolate chunks, reserving a few pieces to press on top later.
5
Chill the dough for 30 minutes so it firms up and holds its shape during baking.
6
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment.
7
Divide the dough into 2 equal mounds, roughly 45g each, pressing a few reserved chocolate chunks on top of each.
8
Space the mounds well apart on the baking sheet and bake for 11-12 minutes until the edges are set but the centres still look slightly underdone.
9
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to finish cooling and firm up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20g20g Butter, softened
- 14g14g Brown Sugar
- 8g8g Sugar White
- 9g9g Egg Yolk
- 2g2g Vanilla Extract
- 24g24g All Purpose Flour
- 9g9g Cocoa Powder, sifted
- 1g1g Baking Soda
- 1g1g Salt
- 18g18g Chocolate Dark 70, chopped into chunks
- 10g10g Chocolate Milk Bar, chopped into chunks
