These double chocolate cookies are every bit as decadent as they appear. Thick and soft cookies with a chewy centre. Each bite of these indulgent cookies is packed with three types of chocolate and walnuts. You are sure to ascend the chocolate paradise with these cookies.
If you are a chocolate lover like me look no more this is your recipe. These cookies are brimming with chocolate flavour. Chocolate is incorporated into the cookies through cocoa powder, chocolate chunks, and chocolate chips. For an extra dose of chocolate rather than one, three types i.e. dark, milk, and white chocolate chunks are added. Even with all of the chocolate, these cookies aren’t overly sweet.
Indulge in chocolate flavours with chocolate pound cake, chocolate chunk muffins, or double chocolate muffins.
These cookies only require 15 minutes to make and making cookie dough is super easy also. The only time-consuming process is chilling the dough. Most of the ingredients are kitchen staples. You don’t require tons of time or effort to make these cookies.
Ingredients required for double chocolate cookies
(Find the recipe card below for a detailed list and quantities required)
- Butter- unsalted and at room temperature.
- Sugar- for structure and sweetness.
- Brown sugar- for flavours and texture
- Eggs
- Vanilla Extract
- All-purpose flour
- Cocoa powder- I’ve used unsweetened dutch-process cocoa powder. You can use natural cocoa powder but replace baking powder with baking soda.
- Cornflour
- Salt
- Baking powder
- Dark, milk, and white chocolate (chopped)- Chopped chocolate creates these gooey pockets after baking which takes these cookies to another level. But you can completely replace chopped chocolate with chocolate chips.
- Walnuts(optional)
- Chocolate Chips (optional)
How to make double chocolate cookies?
(For detailed instructions find the recipe card below.)
Butter and sugar
- Beat butter till it becomes soft and creamy. Add both the sugars and beat till soft and fluffy.
Eggs and vanilla
- Add eggs and vanilla and mix till well combined.
Dry ingredients
- In another bowl sift in all dry ingredients. Add chocolate and walnuts and mix with a whisk or spatula.
Cookie Dough
- Mix the dry ingredients and wet ingredients to form cookie dough.
- Make balls from the cookie dough and place them in a tray. Cover and let it rest in the refrigerator or freezer.
Baking
- Place the raw cookie dough balls in a parchment/butter paper lined tray and place some chocolate chips on top.
- Bake till the cookies lose their shine and look matte.
- Let the cookies cool down in the pan itself completely.
Storage of double chocolate cookie:-
They can be stored in an airtight container for 1 week at room temperature.
Refrigerating them may affect their texture. You can freeze the cookies for up to 3 months. Just place it in an airtight container and freeze. You can microwave frozen cookies for a few minutes before consuming them.
Why do we need to refrigerate the dough?
Chilling the dough is a necessary step while making these double chocolate cookies. Chilling the dough ensures that while baking our cookies don’t spread too much thus maintaining the fudgy and chewy texture of the cookie. For the best result refrigerate the cookie dough overnight or at least 30 minutes in the freezer.
How do you know when the double chocolate cookies are done?
Because of the dark colour of the cookies, it can get a bit tricky to judge whether the cookies are properly cooked or not. Following are the two steps to ensure that the cookies are ready to come out of the oven:-
- The cookies will lose their glossy surface and will achieve a matte surface.
- Slightly tap on the edge of a cookie. If it feels slightly set they are ready.
Can we make the cookie dough ahead of time?
Yes! Portion and shape the cookie dough. Place in the refrigerator. They can be refrigerated for up to 3 to 4 days. To freeze place the refrigerated cookie dough in an airtight container/bag and freeze for 3 months. No need to thaw before baking, just add a couple of extra minutes to bake time.
if you love this recipe, try these!
Double Chocolate Cookies
Ingredients
- 200 g Butter (room temperature, unsalted) ¾ cup+2 tbsp
- 60 g Sugar(granulated) ¼ cup+1 tbsp
- 120 g Brown Sugar ⅔ cup
- 2 Eggs (room temperature) medium size
- 1 tsp Vanilla Extract
- 250 g All-purpose flour 1½ cups
- 10 g Cornflour 1 tbsp
- 50 g Cocoa powder ½ cup
- 1 tsp Salt
- 1 tsp Baking powder
- 40 g Walnuts (optional)
- 80 g Dark chocolate (chopped) ½ cup
- 80 g White chocolate (chopped) ½ cup
- 80 g Milk Chocolate (chopped) ½ cup
- Chocolate Chips (optional)
Instructions
- In a large bowl beat butter with a whisk or electric mixer till smooth and creamy.
- Add both the sugars and beat until light and fluffy.
- Add vanilla extract and eggs (one at a time). Mix till incorporated.
- In another bowl sift in all the dry ingredients. Add walnuts and chopped chocolates and mix well.
- Add the dry ingredients to the wet ingredients in 3-4 parts for ease of mixing. Mix with a spatula till well combined.
- Make balls from the cookie dough. (Each ball is around 80 g or 4½ tbsp).
- Place these balls in a tray and cover with a plastic wrap. Leave in the refrigerator overnight or freeze for at least 30 minutes.
- Preheat the oven to 200℃/390℉.
- Place the cookie balls onto a parchment/butter paper lined baking tray 1-2 inches apart. Place some chocolate chips on top.
- Bake them for 12-15 minutes or until the cookies lose their gloss and appear matte.
- Let them cool completely in the tray itself before transferring or serving.
Notes
- If using natural cocoa powder instead of Dutch-process cocoa powder, replace baking powder with baking soda.
- Measure flour correctly for the right texture.
- Butter and eggs should be at room temperature.