It’s the season for cookies and I will be spamming you with a lot of cookie content leading up to Christmas. Not only are cookies yummy, they also make for the perfect Christmas gift. Simply bake a batch, place them in a jar and wrap a ribbon around it and voila! So here is another cookie recipe for you to add to your cookie recipe collection – Double Chocolate Cookies.
These cookies are full of rich chocolate flavour. Don’t be fooled by the way it looks. From the outside this cookie might look basic but oh boy once you bite into it there is nothing basic about it.
Wrapping cookie dough around chocolate is such a delectable surprise. And that is exactly what these double chocolate cookies are – pure delight with a gooey chocolate centre. My family simply couldn’t get enough of them once it came out of the oven.
Tips for making these double chocolate cookies
- Measure the ingredients – baking is a science and therefore make sure you measure your ingredients correctly and spoon and level out the flour. Adding too much or too little will affect the texture of your cookies.
- Use brown sugar – this recipe calls for light brown sugar and not white sugar. The brown sugar gives it that rich caramel flavour.
- Room temperature butter – make sure that you use room temperature butter – this is important for the creaming process. Do not use melted butter for this recipe
- Chill the dough – don’t be in a rush to bake these cookies. The dough balls needs to chill in the refrigerator for 30 minutes – do not skip this method as it solidifies the butter in the dough and will prevent the cookie from spreading.
- Do not overbake – to ensure you have fudgy cookie and gooey centre try not to bake these cookies for longer than the recommended time.
Double Chocolate Cookies
Ingredients
- 130 g unsalted butter (room temperature)
- ¾ cup light brown sugar
- 1 xl egg
- 1 tsp vanilla essence
- 1¼ cup cake flour
- 2 tbsp cocoa powder
- ¼ tsp salt
- ½ tsp baking soda
- 150 g dark chocolate
- 150 g milk chocolate
- sea salt for sprinkling (optional)
Instructions
- Line 2 baking sheets with parchment paper.
- In a mixing bowl, cream butter and sugar.
- Add the egg and vanilla essence and mix well.
- Sift in flour, baking soda, salt and cocoa powder and mix through.
- Chop up dark chocolate and add to the the mixture.
- Use a teaspoon to scoop of pieces of dough and place a piece of milk chocolate in the centre. Roll the dough into balls.
- Place the balls on the baking sheet and refrigerate for 30 minutes.
- Preheat oven to 180°C.
- Remove the baking sheets from the refrigerator and place in the oven.
- Bake for 15 minutes.
