Double Chocolate Cookies

Name: Double Chocolate Cookies
Prep time: 2 h
Cook time: PT10-30M
Yield: 20-22
Cuisine: American
Ingredients: Baking Powder; Bicarbonate of soda; Brown Sugar; butter; Caster Sugar; Chocolate; Cocoa Powder; Eggs; flour; salt; Vanilla extract

2024-03-06

Cuisine: American
Course: Snack
Skill Level: Beginner
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Yield: 20-22
Prep Time: 2:00 h
Cook Time: 10m

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Double Chocolate Cookies

This Double Chocolate Cookies recipe is a chocolate lover’s dream come true. Melting dark chocolate blended with creamy butter, sugars, and vanilla creates a decadent base, while the addition of flour, cocoa, and a generous portion of white chocolate chunks promises a rich texture and flavour. These cookies, with their perfect balance of crispy edges and gooey centers, are irresistible. The meticulous chilling and shaping process ensures each cookie is a bite of pure bliss. A must-try for anyone craving a luxurious chocolate treat.

Recipe Tips

Chilling the cookie dough helps form the perfect shape. If you are in a rush and want to skip this step, just be aware that your finished cookies won’t be as pretty (though they’ll still taste wonderful) and will cook a little faster. An easy shortcut is to chill the dough in the freezer for 15 minutes instead.

Mixing soft brown sugar and caster sugar gives the best texture and flavour, but you can use any finely granulated sugar.

Important: Cooking time will vary due to steps involved, from 10 to 30 mins

Ingredients

125g/4½oz dark chocolate, chopped
175g/6oz unsalted butter, softened
175g/6oz light soft brown sugar
75g/2¾oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
200g/7oz plain flour
40g/1½oz cocoa powder
1 tsp bicarbonate of soda
½ tsp baking powder
good pinch salt
250g/9oz white chocolate, chopped into 1cm/½in pieces

Method

Step 1

Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly.

Step 2

In a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy (alternatively use an electric whisk). Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again.

Step 3

Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix again until thoroughly combined. Line two large baking trays with baking paper.

Step 4

Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20–22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray. Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight.

Step 5

Preheat the oven to 170C/150C Fan/Gas 3.

Step 6

Place 6–8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking. Bake for 12 minutes and then remove from the oven.

Step 7

Now you have two choices – either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie.

Step 8

Repeat with all the cookies. Return the cookies to the oven for a further 2–4 minutes until firm but not crisp (cooking for a further 2 minutes will result in a softer cookie and after 4 minutes they will be crisper – whichever is your preference).

Step 9

The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches. Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper.

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