I promised a lot of chocolate this week. Yesterday I made a little exception from this statement… just because carrot cake ice cream does not have any chocolate in it… but it was hot here in Berlin, so I needed some cool ice cream :P Anyway – no chocolate yesterday, so today you get twice the amount with these delicious Double Chocolate Cookies! Deal?! ;)
Cookies and chocolate always go well together. That’s why chocolate chip cookies are probably the most popular cookies everywhere. Double the amount of chocolate seems a good idea, right? Well, it’s actually not twice the amount of chocolate here. It’s chocolate plus cocoa. Two things chocolate. Somehow. It just sounds better. End of story :P
These cookies are part of my “Coffee House Cookies” collection. You can find this kind of cookies in many coffee shops around the world, so I thought they would fit in my recipe collection pretty good. I mean who does not love a good double choc cookie with a venti latte?! ;)
To make the cookies look even more “chocolaty”, I recommend keeping some of the chopped chocolate that belongs in the dough and add it on top of the cookies right before baking. That way you have big chunks of chocolate peeking out of the cookies and everybody knows right away that these cookies are packed with chocolate. Sometimes it’s all about the looks :P
Enjoy your Cookie Friday and have a nice weekend folks!
INGREDIENTS / ZUTATEN
1/2 cup (115g) butter, melted and cooled to room temperature
3/4 cups (150g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
3/4 cup (90g) cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. milk
3.5 oz. (100g) semi-sweet chocolate, chopped
115g Butter, geschmolzen und handwarm
150g brauner Zucker
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
90g Kakaopulver
1/2 TL Natron
1/4 TL Salz
3 EL Milch
100g Zartbitterschokolade, grob gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the sugars and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with the cocoa, baking soda, and salt and add together with the milk to the bowl – mix until just combined. Add the chopped chocolate and fold in. Place the dough in the fridge for 30-45 minutes.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet and bake for 10-12 minutes. The edges of the cookies should be firm, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
2. Die beiden Zuckersorten mit der geschmolzenen Butter in eine große Schüssel geben und dann auf höchster Stufe hell und cremig aufschlagen. Das Ei dazugeben und gut unterrühren. Den Vanille Extrakt zugeben und unterrühren. Das Mehl mit dem Kakao, Natron und Salz in einer zweiten Schüssel vermischen und dann zusammen mit der Milch zur großen Schüssel dazugeben und nur kurz unterrühren. Die Schokolade unterheben und dann den Teig für mindestens 30-45 Minuten in den Kühlschrank stellen.
3. Den Backofen auf 180°C (360°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer oder zwei Esslöffeln Teig mit genügend Abstand (etwa 4cm/1.5 inches) auf das Blech setzen und dann für etwa 10-12 Minuten backen. Die Ränder der Kekse sollten fest sein, die Mitte aber noch weich. Aus dem Ofen nehmen und die Kekse ein paar Minuten auf dem Blech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Double Choc Cookies
- Prep Time: 20
- Cook Time: 12
- Total Time: 90
- Yield: 14 1x
Description
Deliciouse and big double chocolate cookies – grab a glass of milk and enjoy them!
Ingredients
- 1/2 cup (115g) butter, melted and cooled to room temperature
- 3/4 cups (150g) brown sugar
- 1/4 cup (50g) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/3 cups (180g) all-purpose flour
- 3/4 cup (90g) cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3 tbsp. milk
- 3.5 oz. (100g) semi-sweet chocolate, chopped
Instructions
- Melt the butter and let cool down again. Chop the chocolate and set aside.
- Add the sugars and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with the cocoa, baking soda, and salt and add together with the milk to the bowl – mix until just combined. Add the chopped chocolate and fold in. Place the dough in the fridge for 30-45 minutes.
- Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet and bake for 10-12 minutes. The edges of the cookies should be firm, but the center should still be a bit soft. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!
