I’ve tried several recipes and failed several times, and thanks to that, now I’ve discovered the ultimate no-fail double chocolate cookies recipe. There will be no more “my cookies are too hard, too soft, not flatten, the shape is ugly” if you follow this step by step.

This double chocolate cookies recipe is the perfect combination for the chocolate lovers, crunchy outside, soft and chewy inside, and it’s so rich with—what else—chocolate. Best to enjoy when it’s warm, topped with vanilla ice cream.

The key is the flour, cocoa powder, and chocolate. I mixed all-purpose flour and cake flour to get the perfect softness inside, and a good quality cocoa powder is key to the rich chocolate flavor. Then, of course, the chocolate makes all the difference.


Ingredients

  • 110 gr salted butter (room temperature)
  • 90 gr granulated sugar
  • 90 gr brown sugar (I tried several other brands but this is the best brown sugar)
  • 10~20 drops of vanilla oil (the more the better the smell)
  • 1 egg
  • 100 gr all-purpose flour
  • 50 gr cake flour
  • 20 gr good quality unsweetened cocoa powder
  • 2 gr baking soda
  • 1 gr baking powder
  • 2 gr salt
  • 150~170 gr chopped chocolate (I’m using cacao 56% chocolate)
  • Optional: more chopped chocolate to be put on top of the dough right before putting it in the oven to make the gorgeous melting chocolate look
chopped chocolate


How to make

  1. As I always forgot to put my butter in room temperature, I always dump it in a microwave-safe bowl and heat it for 10~15 seconds, just right before it melts. Then put all kinds of sugars and turn on your hand mixer!
  2. Once they’re all mixed (should take around 15~30 seconds with a hand mixer), add vanilla oil and egg, then mix again.
  3. Now put your bowl on the scale, and start putting in all the flours, cocoa powder, baking powder, baking soda, and salt. Mix the flour with hand mixer without turning it on to avoid flour-mess. Once the powdery things are somewhat stuck to the wet ingredients, turn on the mixer. No flour mess I hope.
  4. Turn off your mixer, put some chopped chocolate, and fold the dough using a spatula until the chocolate is mixed and stuck to the dough.
  5. Wrap the bowl, put it in the fridge for 30~45 minutes.
  6. Do the dishes now! Should be only the hand mixer and spatula though. Then heat the oven to 190 C.
  7. Take the dough out from the fridge, scoop some, and arrange them on the tray. If you feel extra, add more chopped chocolate on the top so when it melts, it will be beautiful like store-bought cookies.
  8. Bake for 6~8 minutes depending on your dough size. Don’t bake for too long. Take it out when it’s done, keep it on the tray for 5 minutes to let the shape set. After awhile the cookies should flatten and create beautiful cracks.
  9. Grab your vanilla ice cream, or not, and enjoy!

It looks like a lot, but this is a really easy recipe. If you follow this step by step, gram by gram, I’m sure your cookies will look awesome. It will be crunchy yet soft, sweet and rich, store-bought look and makes a great gift for your neighbor, or to sell in the bazaar.

xoxo_anastasia