Chewy Double Chocolate Cookies. Cream together the butter, sugar, then add the eggs and vanilla. Blend in the cocoa and add baking soda, salt and blend well. Add the flour into the creamed mixture and fold in the chocolate chips. Line two baking sheets with parchment paper or use a silicon baking mat. Whisk the flour, cocoa powder, baking soda, and salt together.
I just made these cookies, and they are delicious!
They are the best double chocolate chip cookies I've ever made.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.
You can have Chewy Double Chocolate Cookies using 9 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Chewy Double Chocolate Cookies
- It's 100 g of caster sugar.
- You need 165 g of dark muscavado sugar.
- You need 1 tsp of salt.
- You need 115 g of butter, melted & cooled.
- It's 1 of egg.
- Prepare 1 tsp of vanilla extract.
- Prepare 160 g of plain flour.
- You need 1/2 tsp of bicarbonate of soda.
- It's 225 g of chocolate chunks of choice.
Add eggs one at a time. They are everything that you would hope for in a double chocolate chip cookie. Thick, rich beyond compare, chewy, and kind of perfect. If you have ever been frustrated that your cookies don't come out thick and chewy, you are in the right place because I am about to share all of my secrets.
Chewy Double Chocolate Cookies step by step
- In a large bowl, whisky together the sugars, salt and butter until a paste has formed with no lumps..
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk..
- Sift in the flour and bicarb, then fold the mixture very gently with a spatula. Be careful not to over mix or you could end up with a more cakey textured cookie..
- Fold in the chocolate chunks evenly, then chill overnight. Leaving it overnight in the fridge develops a more toffee-like flavour!.
- When you’re ready to bake, pre heat the oven to 180 degrees fan and line a baking tray with parchment paper. You don’t want to overload the tray as the cookies will spread, so you may have to bake in batches..
- Use an ice-cream scoop to shape the dough into balls and place onto the prepared baking tray (you’ll probably fit 5 onto the one tray)..
- Bake for around 10 minutes, or until barely browning. Leave to cool on the baking tray for around 5 minutes before transferring onto a cooling rack. Leave to cool completely before eating as they will eventually stiffen up!.
A very easy recipe for chewy chocolate cookies. The perfect double chocolate cookies — rich, chocolately, chewy and never fluffy! I feel like the name of this recipe is a little misleading. Line a rimmed baking sheet with a silicone baking mat or parchment paper. In a large mixing bowl, combine the almond butter, monkfruit, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda.