Double Chocolate Cookies
đ« The Recipe for Intensely Melt-In Your Hands Double Chocolate Cookies
12
portions15
minutes12
minutes160
°CHere’s a recipe for uncompromising chocoholics. đ€ Even the dough is cocoa-based, with generous chocolate chips that melt in your mouth. It’s intense, it’s dark, and it’s incredibly easy to make for a result worthy of a specialty shop.
Maintenir votre écran allumé
Ingrédients
200 g Butter
150 g White sugar
200 g Brown sugar
6 g Salt
10 g Baking powder
200 g Chocolate chips
125 g Melted dark chocolate
30 g bitter cocoa powder
400 g Flour
2 Eggs
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, place the butter in pieces and the two sugars.
If you don’t have a robot, in a mixing bowl put the softened butter (30 seconds in the microwave) with the sugar and mix with a spatula. - Once the sugars and butter are well combined, add the eggs and mix. Add the melted chocolate and cocoa powder. Add the salt, flour, and baking powder (speed 2 in a food processor, still using the paddle attachment).
- Add the chocolate chips, mix (at speed 1 with the paddle attachment in the food processor).
- Make balls of about 90g, and flatten to a thickness of 1.5cm.
- Bake for 12 minutes at 160°C.
Astuces
- Use unsweetened cocoa powder, such as Van Houten. You can put your cookie dough balls in the freezer for 15 minutes, then bake them for a perfect crispy-on-the-outside, chewy result. They may not look fully cooked when they come out of the oven; this is normal. Flour your hands to form the balls, or use two tablespoons.
The secrets of an intensely chocolatey and melt-in-your-mouth cookie
Mix high-quality unsweetened cocoa with a touch of instant coffee . The coffee doesn’t add any flavor but acts as an enhancer for dark chocolate, making the color and aroma much deeper.
Cocoa powder absorbs moisture just like flour. For a softer result, reduce the amount of flour by 20g or add an extra egg yolk. This compensates for the “blotting” effect of pure cocoa.
For maximum contrast, use chunks of 70% dark chocolate . The fat from the melted chocolate will blend into the cocoa dough to create a doubly melt-in-your-mouth texture.
Don’t rely on the color, but on the touch. The edge should be slightly firm to the touch, but the center should remain very soft, almost wobbly. It will finish setting as it cools on the baking sheet.
