Double Chocolate Cookies
These indulgent double chocolate cookies are soft, thick, and loaded with three types of chocolate and walnuts.
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.