Tuesday, 12 June 2018

Easy Double Chocolate Cookies

This easy chocolate cookie recipe produces a generous sized cookie.  It is packed with yummy chocolate and is both deliciously rich and satisfying. 

How to make Easy Double Chocolate Cookies

Our easy to make Double Chocolate Cookies are a chocolate lover's dream thanks to the oodles of real chocolate in each and every bite!  These cookies not only contain cocoa powder that increases the rich chocolate flavour but also includes both dark and white chocolate.  The white chocolate chips punctuate the cookies giving pockets of sweetness contrasting deliciously against the large cookie, where as the gorgeous stream of melted dark chocolate helps make these cookies super yummy and melt in the mouth good!

In fact the 300g of dark melted chocolate added to these cookies could actually be described as a river rather than a stream!  

Easy Double Chocolate Cookie recipe

Now, if you're not a fan of dark chocolate I must encourage you not to dismiss these cookies.  Both hubby and I aren't fans of dark chocolate and yet we find these cookies to be both moreish and satisfying.  The trick, in our opinion, is to use a semi dark chocolate with something like 54% cocoa solids rather than the truly bitter dark chocolates containing around 70%.  Of course, you could err on the side of caution and use a 50/50 ratio of milk and semi dark chocolate, or even all milk chocolate, if you prefer.

Chocolate Cookies

 

Easy Double Chocolate Cookie recipe.

These Double Chocolate Cookies are super easy to make and develop a gorgeous, and incredibly tempting, crinkle appearance during the bake.  There's no rolling into a 'sausage' nor any chilling required with this cookie recipe.  It's simply a case of melting the butter and chocolate together, adding the eggs and dry ingredients before balling up the dough and baking them!  I mean how easy-peasy is that!

In fact it's so easy-peasy (and of course yummy) that I use a version of this chocolate cookie recipe when I make our Chocolate & Peanut Butter Sandwich Cookies.  As undoubtedly delicious as they are, today's cookie recipe gives you a treat which is much bigger with even more chocolate cookie yumminess!     

Chocolate & peanut Butter Sandwich Cookies

How to make Easy Double Chocolate Cookies.




Cookies, Chocolate cookies, Chocolate chip cookies, cookie recipe,
Dessert
American
Yield: 20 large cookies

Easy Double Chocolate Cookies

prep time: 30 minscook time: 13 minstotal time: 43 mins
This easy chocolate cookie recipe produces a generous sized cookie that is packed with yummy chocolate. It is both deliciously rich and satisfying.

ingredients:


  • 110g Butter, unsalted
  • 300g Dark Chocolate (we used one with 54% cocoa)
  • 2 large Eggs
  • 1 Egg Yolk
  • 100g Granulated Sugar
  • 130g Light Muscovado Sugar
  • 1 tsp Vanilla Extract
  • 220g S R Flour
  • 40g Cocoa Powder
  • 1 tsp (5g) Corn Flour
  • small pinch of Salt
  • 60g White Chocolate Chips / Chunks

instructions:


  1. Preheat the oven to 180℃ / 160℃ Fan / Gas 4 / 350℉
  2. Prepare a baking sheet(s). Line a large baking sheet with greaseproof paper.
  3. Melt the chocolate and butter. Break up the chocolate and place into a large heat proof bowl. Cube the butter and add to the chocolate.  Build a bain marie by setting the bowl over a pan of water.  The water level needs to be shallow enough so that it doesn't touch the base of the bowl. Set the bain marie on the hob over a medium heat.  Allow the chocolate and butter to gently melt. Stir with a spatula regularly.  Once completely melted, remove the bowl from the pan and sit onto a cloth for a couple of minutes.
  4. Make the cookie dough. Lightly beat the two eggs and egg yolk together in a cup.   Add to the melted chocolate mixture with the sugars and vanilla extract.   Stir well with a wooden spoon until combined ensuring there are no lumps of sugar.  Sieve the flour, cocoa powder, corn flour and salt into the batter.  Mix together well, checking the bottom of the mixture to ensure there are no pockets of flour.  Leave the batter for 2 or 3 minutes to allow it to firm up a slightly.
  5. Shape the cookie dough.   Use a spoon to create balls of dough, of roughly equal size.  Each will weigh between 50g - 52g and will have a shiney appearance when rolled between the palm of the hands to create a neat ball.  Place onto the prepared baking sheet, spacing them well apart to allow for spreading during the bake (our 30cm square bakng sheet held 5 cookies).   Slightly flatten the cookie dough balls with your hand to create thick discs.
  6. Bake. Place the baking sheet into the oven and bake for 13 minutes, rotating after about 9 minutes of baking.  The cookies will have puffed up slightly and will be soft at this stage.  Allow the cookies to cool for 5 minutes on the baking sheet. By this point the cookies will have flattened and will be starting to firm up. Use a pallet knife or fish slice to carefully transfer them to a wire rack to finish cooling and firming up.
  7. Continue shaping and baking the cookie dough. Depending upon the size of your oven, it's likely that you will need to batch bake the cookies. You may also need to change the greaseproof paper if reusing the same tray.

NOTES:

SPECIFIC EQUIPMENT: Large baking sheet(s). 
STORAGE: Store in an airtight container for upto 4 days.
TIPS:
a) You may need to bake the cookies in batches, the total baking period could take around 40 - 50 minutes. b) Whilst some of the cookies are baking, portion up the remaining cookie dough and roll them into a ball setting them on a a sheet of grease proof paper.  You may need to use a little more pressure when flattening the dough into a disc when it becomes firmer. c) Place a small piece of greaseproof paper onto your kitchen scales if you choose to weigh the cookie dough for equal sizes.
NUTRITIONAL VALUES: Please note, nutritional values are offered as a guideline only.  Values below are for 1 cookie, based on a batch of 20 made.  Any Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
calories
229.2
fat (grams)
11.3
sat. fat (grams)
6.5
carbs (grams)
27.8
protein (grams)
3.5
sugar (grams)
19.7
Created using The Recipes Generator





Pin Easy Double Chocolate Cookies for later!

 
How to make quick and easy double chocolate cookies, made with white chocolate chips and melted semi dark chocolate to produce a cookie which is incredibly yummy and satisfying.




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This post has been shared with: 

Cook Once Eat Twice hosted by Corina over at Searching for Spice

Hijacked By Twins >Link up your recipe of the week Only Crumbs Remain



18 comments:

  1. This is my kind of cookie for sure and I definitely don't mind that it contains a river of chocolate lol. There is no such thing as too much of a good thing when it comes to chocolate (not for me anyway) :) xx

    ReplyDelete
    Replies
    1. haha I couldn't agree more ... bring on the chocolate :-D
      Angela x

      Delete
  2. Oh my. These look so delicious, I wish I had one of them now! x

    ReplyDelete
  3. mmm they look delicious - wish I had a bit plateful right now - I love dark chocolate and can get a bit worried the white chocolate makes it too sweet rather than the dark makes it too dark but this looks just right

    ReplyDelete
    Replies
    1. Thankyou Johanna, I must admit that I'm not a huge dark chocolate fan but the 54% with a handful of white choc chips was just the ticket for me & hubby - a good chocolate flavour without being overly sweet.
      Angela x

      Delete
  4. Amazing Recipe. I’ve tried it at home. Everyone liked it so much. Thank You so much!!

    ReplyDelete
  5. Oh my god these sound amazing! I can't get 'river of chocolate' out my head, need to make these asap! x0

    ReplyDelete
    Replies
    1. Haha, there's so much melted chocolate in these bad boys amanda it's definitel a river :-D
      Angela x

      Delete
  6. These look so good! I don't know anyone who doesn't like chocolate chip cookies and I love the sound of that river of chocolate! Thanks for sharing with #CookOnceEatTwice x

    ReplyDelete
    Replies
    1. Haha, you can't beat a river of chocolate Corina :-D
      Angela x

      Delete
  7. OMG those cookies look absolutely perfect. wish I had one to go with the cup of tea I am drinking at the moment. Thank you for linking to #CookBlogShare

    ReplyDelete
  8. The darker the better for me! As I get older, milk chocolate tastes sweeter and sweeter (although it may be less an age thing and more that I use less sugar in my bakes, so my taste buds are rebelling). I have to say, these cookies look so perfectly formed..... Very professional. I wonder if they would work with GF flour?! xx

    ReplyDelete
    Replies
    1. Thankyou so much Kate :-) I must admit I find that dark chocolate gives me headaches - 54% for me is the darkest I seem to be able to tolerate. Ooh that'd be great if they work with GF flour Kate - you're the lady for that xx
      Angela xx

      Delete
  9. Chocolate cookies, they look amazing. I like dark chocolate too, so I might try this recipe.

    ReplyDelete
    Replies
    1. Thankyou so much Anca, they never hang around long :-)
      Angela x

      Delete

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