Double Chocolate Cookies
I know chocolate works well when you actually taste it, so here’s a recipe using 3 types of chocolate: cocoa powder, dark chocolate and caramel chocolate. These double chocolate cookies are perfect in that regard! With the amount of chocolate they have, they become a dream come true for a chocolate lover. But even if you don’t love chocolate as much, I am sure you will find these cookies enjoyable.
The firm, crisp outside and the moist and chocolatey inside makes these cookies an amazing dessert. And one that is fairly easy to make as well. So you sweet tooth can be satisfied quite rapidly when it hits!
What is interesting about these double chocolate cookies is the addition of coffee in the batter, but not just any coffee. I like using a touch of ground coffee in desserts because the flavor is more delicate and it also adds a touch of texture. Coffee is optional, but it does help the final cookies with boosting the aroma of chocolate. So I only see advantages on using a touch of coffee in this recipe and perhaps other if you feel like it.
The chocolate that I used is a mix of dark and caramel because I wanted to slightly mellow down the intensity of dark chocolate. And it worked as the final double chocolate cookies are not too bitter. The caramel notes are so enjoyable! They only need a cup of coffee next to them to dip them into and you are in dessert heaven!
Tips for the Best Double Chocolate Cookies
- Weigh the dough balls. 50 g balls bake evenly and give you about 20 cookies.
- Don’t overbake them. Take them out after 12–14 minutes, while the centres still look soft – they firm up as they cool.
- Flatten them while warm. Pressing the cookies lightly right out of the oven gives them a nice even shape – it’s optional.
- Finish with sea salt. A few flakes on top balance the sweetness and bring out the chocolate.
Double Chocolate Cookies
Ingredients
- 115 g butter (melted)
- 215 g brown sugar
- 100 g eggs (about 2)
- 210 g all-purpose flour (medium protein)
- 4 g baking powder
- 10 g ground coffee (optional)
- 3 g salt
- 60 g cocoa powder
- 150 g dark chocolate 70% (chopped)
- 150 g milk or caramel chocolate (chopped)
Instructions
- Mix the melted butter with the brown sugar in a bowl.
- Add the eggs gradually, mixing well after each addition, until the mixture is slightly foamy.
- Add the flour, baking powder, ground coffee, salt and cocoa powder and mix with a spatula until combined.
- Fold in the chopped chocolate.
- Shape the dough into 50 g balls.
- Place the cookies on a baking tray lined with baking paper, leaving space between them.
- Bake at 180°C for 12–14 minutes.
- Optional: while the cookies are still warm, press them lightly to flatten them.
- Optional: sprinkle a few flakes of sea salt on top.
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