These double chocolate cookies are soft, chewing and incredibly delicious. When I want to chocolate these cookies are high on my list. They are so chocolate. Will you love them?
These soft and chocolate chocolate cookies are so simple and furious. Cocoa powder makes our cookie dough rich and chocolate, and we add chopped chocolate to chopped chocolate to turn them into double chocolate cookies.
We love chocolate cookies here. For more cookie recipes, see our Chocolate tea cookiesTo be in style Chocolate walnut cookiesor these Chocolate mint pancakesAuthority
The main components
- Flour. I use all target flour for this easy chocolate cookies. It helps to achieve that perfect snew tissue.
- Cocoa powder. For this recipe, I recommend using a natural unattractive cocoa powder. The Dutch processed cocoa powder does not respond to baking soda, which is necessary to climb the cookies and develop that decorative kindness. Some of my favorite brands include Girardable, Hershey or Guitard if you feel fantastic.
- Baking soda. This is our secret weapon to achieve soft, sneaky cookies. It helps to climb the dough and creates the perfect texture.
- Butter. Yes, this recipe uses a lot of butter, but trusts me, it makes these cookies so incredibly delicious. Make sure your butter is at room temperature, so it is easily ointment with sugar.
- Sugar. I use a combination of granular and brown sugar in this cookie baking. Brown sugar adds a rich taste and helps cook cookies soft, while granulated sugar gives them slightly fragile edges.
- Eggs. You will need two large eggs, and the room temperature is best for an easy mixture. If you forget to remove them from the refrigerator, take them for a few minutes to go to the gum rug.
- Vanilla and espresso powder. I like to use vanilla and espresso powder for extra taste. Espresso’s dust is not required, but it really strengthens the rich chocolate flavor, to taste the flavor of cookies like a coffee. Here are some more Espresso powder use methodsIf you are interested.
- Chocolate. Use your preferred type of chocolate like milk, dark, white or even combination. I change it depending on my mood and what I am longing.
How to make chocolate cookies
I usually do these cookies using my electric mixer, but if you have a stop mixer, attach the paddle attachment and then use it. Cookies begin with butter with sugar, vanilla and espresso dust. The dust of the evening is not required, but I recommend that to bring it to the rich chocolate flavor of the cocoa.
Add your eggs, then slowly mix with flour mixture, baking soda, salt and cocoa powder. This cookie dough is thick, so don’t be surprised if your mixer starts to fight dry ingredients to the end of the end (watch our video).
The last step before rolling and baking adds a lot of things (and I mean Lots) from chopped chocolate to crushing. Chocolate chips work, but I love the change of chocolate chocolate in these cookies. I feel the same Chocolate chip cookiesBy the way: When I can exchange pieces for chips I do it.
From there you will hit the dough on a baking sheet and baking. Quite easy and so tasty.
Chewy Chocolate Pancakes:
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Preparation
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This soft and chewing chocolate cookie recipe is a family favorite. Cocoa powder makes our cookie dough rich and chocolate, and we add chopped chocolate to chopped chocolate to turn them into double chocolate cookies. I use my electric hand mixer, but it fights to finish dry ingredients to the end (View video for reference). You can prefer a stop mixer, or because your hand mixer starts to fight with a thick dough, pass to spatula for the remaining dry ingredients.
Makes 3 dozen cookies
Watch to make the recipe
You will need
2 ½ Cups (325 g) All targeted flour
3/4 cup (60 g) unprocessed cocoa powder
1 teaspoon of baking soda
1/2 teaspoon of fine sea salt
18 tablespoons (255 g) at room temperature (2 ¼ sticks)
1 cup (200 g) granulated sugar
1 cup (213 g) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon espresso powder, optional, see tips
2 large eggs at room temperature
12 ounces (340 g) Chocolate pieces (2 cups)
Directions:
1Pre Boil your oven 350 ° F (176 ° C). Draw two baking sheets with parchment paper or silicone baking rugs.
2Shake flour, cocoa powder, baking soda and salt together in the middle bowl. Put aside.
BookletUsing a hand mixer (or padder stop mixer), beat butter, granular sugar, brown sugar, vanilla and espresso dust together with medium speed.
ThreeScratch the bowl’s sides and bottom. Reduce the speed of the mixer below the average and add the eggs at once, beating until each is included.
5Connect the mixer to its lowest setting. Gradually, dry ingredients add the butter mixture into three parts, mixing up just combined. The cookie dough will be quite thick.
6 years oldGo through a spoon or spatula and fold in chocolate pieces.
HaUsing a medium cookie scoop or tablespoon meter spoon, measure 2 accumulation tablespoon (about 50 g) dough and roll it into the ball. Place the balls made on baking sheets, spreading them in a distance of about 2 inches to spread the spread.
HaBake one sheet from 9 to 12 minutes or so long until cookies are slightly spoiled and the tops look dry.
HaLet the cookies cool 5 minutes on a baking sheet before moving the wire rack to completely cool.
Adam and Junny tips
- Measuring: Carefully measure flour and cocoa powder. Enchant them or use the “spoon and sweep” method. Catch flour / cocoa, spoon in the measuring cup, then smooth flat edge.
- Storage: Keep baked chocolate cookies in an airtight container for 3 to 5 days at room temperature or one week in the refrigerator. Freeze them up to 3 months.
- Do Freeze Unfakon Cookie Dough Up to 3 Days. Or freeze cookie baking balls for up to 3 months. Draw a baking sheet with parchment paper, then baking baking baking sheet without touching them. Freeze up to heavy. Transfer frozen baking pebbles in an airtight container or plastic bag.
- Espresso powder. I have Medaglia d’Oro Instant Espresson in my kitchen. It’s not ready to taste cookies like coffee, but actually strengthens the taste of cocoa. Read more about it How to use espresso dustA number
- Additional tip. To ensure that you can see the chocolate bits on top, click a few chocolate pieces on top of baking balls above.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1 Cookie:
Compound
Scintend
172
Compound
Protein
2 g
Compound
Carbohydrate
23 g
Compound
Dietary fiber
1 g
Compound
General sugar
15 g
Compound
Total fat
9 g
Compound
Saturated fat
6 g
Compound
Cholesterol
26 mg
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
