Double chocolate cookies
Fudgy cocoa cookies loaded with dark chocolate pieces and finished while the centres stay soft.
Prep20 min
Cook11 min
Rest20 min
Oven175°C
Servings18
Recovered and reconstructed from the listed source recipes
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 115 g unsalted butter, softened rounded
- 150 g light brown sugar rounded
- 75 g granulated sugar rounded
- 1 large egg rounded
- 5 ml vanilla extract rounded
- 130 g plain flour rounded
- 45 g unsweetened cocoa powder rounded
- 3 g baking soda rounded
- 2 g fine salt rounded
- 170 g dark chocolate, roughly chopped rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C and line two sheet pans.
- Beat the butter and both sugars until creamy. Beat in the egg and vanilla.
- Whisk flour, cocoa, baking soda and salt. Fold into the butter mixture, then fold in the chocolate.
- Portion into 18 balls and space them well apart. Flatten very lightly.
- Bake for 9 to 11 minutes. The edges should be set while the centres remain puffed and soft.
- Leave on the pan for 8 minutes before moving to a rack.
Notes
- Cocoa absorbs moisture quickly. Weigh it and the flour rather than scooping by volume.
- The cookies look underdone when they leave the oven. The pan rest is part of the bake.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.
Sources consulted
Sources consulted
From Christoph Mayer