Our easy to make Double Chocolate Cookies are a chocolate lover’s dream thanks to the oodles of real chocolate in each and every bite! These cookies not only contain cocoa powder that increases the rich chocolate flavour but also includes both dark and white chocolate. The white chocolate chips punctuate the cookies giving pockets of sweetness contrasting deliciously against the large cookie, whereas the gorgeous stream of melted dark chocolate helps make these cookies super yummy and melt in the mouth good!
In fact, the 300g of dark melted chocolate added to these cookies could actually be described as a river rather than a stream!
Now, if you’re not a fan of dark chocolate I must encourage you not to dismiss these cookies. Both hubby and I aren’t fans of dark chocolate and yet we find these cookies to be both moreish and satisfying. The trick, in our opinion, is to use a semi-dark chocolate with something like 54% cocoa solids rather than the truly bitter dark chocolates containing around 70%. Of course, you could err on the side of caution and use a 50/50 ratio of milk and semi-dark chocolate, or even all milk chocolate, if you prefer.
Easy Double Chocolate Cookie recipe.
These Double Chocolate Cookies are super easy to make and develop a gorgeous, and incredibly tempting, crinkle appearance during the bake. There’s no rolling into a ‘sausage’ nor any chilling required with this cookie recipe. It’s simply a case of melting the butter and chocolate together, adding the eggs and dry ingredients before balling up the dough and baking them! I mean how easy-peasy is that!
In fact it’s so easy-peasy (and of course yummy) that I use a version of this chocolate cookie recipe when I make our Chocolate & Peanut Butter Sandwich Cookies. As undoubtedly delicious as they are, today’s cookie recipe gives you a treat which is much bigger with even more chocolate cookie yumminess!
How to make Easy Double Chocolate Cookies.
Easy Double Chocolate Cookies
- 110 g butter
- 300 g dark chocolate we used one with 54% cocoa
- 2 large eggs
- 1 egg yolk
- 100 g granulated sugar
- 130 g light muscovado sugar
- 1 tsp vanilla extract
- 220 g self-raising flour
- 40 g Cocoa Powder
- 1 tsp cornflour (cornstarch)
- 60 g white chocolate chips (chunks)
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
- Prepare a baking sheet(s). Line a large baking sheet with greaseproof paper.
- Melt the chocolate and butter. Break up the chocolate and place into a large heat proof bowl. Cube the butter and add to the chocolate. Build a bain marie by setting the bowl over a pan of water. The water level needs to be shallow enough so that it doesn’t touch the base of the bowl. Set the bain marie on the hob over a medium heat. Allow the chocolate and butter to gently melt. Stir with a spatula regularly. Once completely melted, remove the bowl from the pan and sit onto a cloth for a couple of minutes.
- Make the cookie dough. Lightly beat the two eggs and egg yolk together in a cup. Add to the melted chocolate mixture with the sugars and vanilla extract. Stir well with a wooden spoon until combined ensuring there are no lumps of sugar. Sieve the flour, cocoa powder andcornflour into the batter. Mix together well, checking the bottom of the mixture to ensure there are no pockets of flour. Leave the batter for 2 or 3 minutes to allow it to firm up a slightly.
- Shape the cookie dough. Use a spoon to create balls of dough, of roughly equal size. Each will weigh between 50g – 52g and will have a shiney appearance when rolled between the palm of the hands to create a neat ball. Place onto the prepared baking sheet, spacing them well apart to allow for spreading during the bake (our 30cm square bakng sheet held 5 cookies). Slightly flatten the cookie dough balls with your hand to create thick discs.
- Bake. Place the baking sheet into the oven and bake for 13 minutes, rotating after about 9 minutes of baking. The cookies will have puffed up slightly and will be soft at this stage. Allow the cookies to cool for 5 minutes on the baking sheet. By this point the cookies will have flattened and will be starting to firm up. Use a pallet knife or fish slice to carefully transfer them to a wire rack to finish cooling and firming up.
- Continue shaping and baking the cookie dough. Depending upon the size of your oven, it’s likely that you will need to batch bake the cookies. You may also need to change the greaseproof paper if reusing the same tray.
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