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Double Choc Cookies

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 90
  • Yield: 14 1x


Deliciouse and big double chocolate cookies – grab a glass of milk and enjoy them!


  • 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


  1. Melt the butter and let cool down again. Chop the chocolate and set aside.
  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.


  • Enjoy baking!