Chocolate cookies
Intense and crispy double-chocolate cookies loaded with 70% dark chocolate chips. The dough comes together in 10 minutes and the result is irresistible straight from the oven.
What double chocolate cookies are and how they differ from chocolate chip cookies
The chocolate cookies in this recipe are double chocolate cookies: the dough contains unsweetened cocoa powder as well as 70% dark chocolate chips, so the chocolate is in the dough and in the pieces, not only in the pieces as in the classic American chocolate chip cookie. They are made with butter creamed with brown and white sugar, eggs, vanilla, flour, bicarbonate of soda and salt, in 40 g balls baked at 175 °C for 12-14 minutes. They come out crisp at the edge and soft in the centre because they leave the oven while they still look moist and finish cooking on the tray. The 30-minute chill keeps them from spreading flat.
Instructions
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Cream the butter and sugars
Beat the softened butter with the brown sugar and white sugar using an electric hand mixer at medium-high speed for 3 minutes until pale and fluffy.
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Add eggs and vanilla
Add the eggs one at a time, beating for 30 seconds after each addition. Add the vanilla extract and mix until fully incorporated.
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Incorporate the dry ingredients
Sift the flour, cocoa powder, bicarbonate of soda and salt over the butter mixture. Using a rubber spatula, fold with circular motions until no dry flour remains. Do not overwork the dough.
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Fold in the chocolate chips
Add the dark chocolate chips and fold with the spatula until evenly distributed throughout the dough.
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Chill the dough
Cover the bowl with cling film and refrigerate for at least 30 minutes. This step is key: it prevents the cookies from spreading too much and deepens the flavour.
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Shape and bake
Preheat the oven to 175 °C (top and bottom heat). Roll the dough into balls of about 40 g each and place on a baking tray lined with parchment, spaced 5 cm apart. Bake for 12-14 minutes until the edges are set but the centre still looks slightly underdone. Do not overbake.
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Cool
Leave the cookies on the tray for 5 minutes — they will continue cooking from the residual heat and firm up as they cool. Transfer to a wire rack and cool completely.
Nutrition information
| Calories | 185 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 21 g |
| Sugars | 12 g |
| Fat | 10 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Can I use milk chocolate instead of dark?
Yes, although the result will be sweeter and less intense. 70% dark chocolate is what gives these cookies their characteristic depth.
Why does the centre look underdone fresh from the oven?
That is completely normal. The seemingly raw centre sets and firms as it cools. If you bake until the centre looks dry, the cookies will end up too hard.
Can I freeze the dough?
Yes. Shape the dough into balls, freeze them on a tray until solid (about 2 hours), then transfer to an airtight bag for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes.
How long do chocolate cookies keep and how do you keep them crisp?
Completely cooled and stored in a tin or airtight jar they keep for 5 days at room temperature. To keep the edges crisp, do not put them away while still warm (the steam softens them) or next to soft cookies, and avoid the fridge, which makes them damp. If they have lost their texture by day three, 3-4 minutes in the oven at 150 °C brings it back; let them cool before eating. Baked cookies freeze well for up to 2 months in a sealed bag, and so does the raw dough, in balls ready to bake straight from the freezer with 1-2 extra minutes.
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