Easy Double Chocolate Cookies

This easy chocolate cookie recipe produces a generously sized cookie.  It is packed with yummy chocolate and is both deliciously rich and satisfying. 

• Easy to make
• Double chocolate
• Family Favourite
• Freezer Friendly
• Teatime Treat

These 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 amounts 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!

and if you like these cookies, then you will love my Chocolate and Peanut Butter Sandwich Cookies

Easy cookies

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!

Ingredients

• Butter - I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter, add a pinch of salt. 
• Dark ( Plain) chocolate - one with about 54% cocoa
• Eggs - Large 2 whole plus 1 egg yolk
• Granulated sugar
• Light muscovado sugar - Muscovado sugar is less refined than soft brown sugar and retains much of its molasses component. Whereas some soft brown sugars are actually refined white sugar with the molasses added back to it. While the two are generally interchangeable, muscovado sugar is not only less processed, it also has a more complex caramel like flavour, which is why it is my preferred choice of the two.
• Vanilla extract
• Self-raising flour - I use self-raising flour for convenience in a lot of my baking recipes. (Self-rising flour in the US is different to the self-raising flour we have here in the UK. So if you are based in the US, I suggest you use plain flour with baking powder to get the same results. Add 1 teaspoon baking powder per 100g (3½oz) plain flour. )
• Cocoa powder - Use a high-quality cocoa powder for a truly chocolate packed flavour. 
• White Chocolate chips - (chunks)

Now, if you're not a fan of dark chocolate, I must encourage you not to dismiss these cookies.  I am not a particular fan of dark chocolate either, and yet I find these cookies to be both moreish and satisfying. 

Just Chocolaty enough - The trick, in my 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 but I would suggest you try this recipe as it is first you might be very pleasantly surprised.

How to make Easy Double Chocolate Cookies

📖 Recipe

Easy Double Chocolate Cookies

This easy chocolate cookie recipe produces a generously sized cookie that is packed with yummy chocolate. It is both deliciously rich and satisfying.

Course afternoon tea, Snack, treat

Cuisine American

Keyword biscuit, cookies

Prep Time 30 minutes mins

Cook Time 13 minutes mins

Total Time 43 minutes mins

Servings 20 large cookies

Author Jacqueline Bellefontaine

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Equipment

• baking sheets
• baking parchment, greaseproof paper or silicone liners

Ingredients

• 300 g dark chocolate (10½oz)54% cocoa
• 125 g butter (4oz)
• 2 large eggs
• 1 egg yolk
• 100 g granulated sugar (3½oz)
• 125 g light muscovado sugar (4oz)
• 1 teaspoon vanilla extract
• 225 g self-raising flour (8oz)
• 40 g Cocoa Powder (1½oz)
• 1 teaspoon cornflour (cornstarch)
• 75 g white chocolate chips (3oz) (chunks)

Instructions

• 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.
• Break 300g chocolate into pieces and place in to a large heat proof bowl with 125g butter cut into cubes. Place the bowl
over a pan of gently simmering water.  The water level needs to be shallow enough so
that it doesn't touch the base of the bowl. Stir until the chocolate and butter have melted and combined.   Once completely melted, remove the bowl
from the pan and sit onto a cloth for a couple of minutes.
• Lightly beat two eggs and one egg yolk together in a cup.   Stir 100g granulated sugar and 125g muscovado sugar into the melted chocolate mixture. Then beat in one teaspoon of vanilla extract and the beaten eggs.   Stir
well with a wooden spoon until combined, ensuring there are no lumps of sugar. 
• Sieve 225g flour, 40g cocoa powder and 1 teaspoon cornflour into the batter. Add 75g chocolate chips.  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 slightly.
• Use a spoon to
create balls of dough, of roughly equal size and roll into a ball.  Each ball should weigh about 50g (2oz) and will have a shiny appearance when rolled between the palms of the hands. 
• Place onto the prepared baking sheet, spacing them well apart to allow for spreading during the baking. Slightly
flatten the cookie dough balls with your hand to create thick discs.
• Bake for about 12 minutes, rotating after about 9 minutes of baking.  The cookies will have puffed up slightly and will be
soft at this stage. 
• Remove from the oven, then 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 completely.
• 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.

Notes

Store

Store in an airtight container for up to a week. Freeze for up to 3 months

Cook's Tips

• These are large cookies so allow plenty of room for them to expand during baking. (my 30cm  (12in) square bakng sheet held 5 cookies)
• You may need to bake the cookies in batches, the total baking period could take around 40 - 50 minutes. If you bake two trays at a time chnage the position of the trays when turning them around.
• Whilst some of the cookies are baking, portion up the remaining cookie dough and roll them into a ball setting them on a sheet of greaseproof paper.
• You may need to use a little more pressure when flattening the dough into a disc when it becomes firmer.
• keep chocolate chips in the freezer and use from frozen.

Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

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