With these double chocolate cookies, you and I are going to die out of excitment. We call them double chocolate because they are made with chocolate, plus have chocolate chunks or chips. If we wanted to we could even add some other type of chocolate, like white chocolate chips.Ir a la receta
The truth is, making cookies had never been my favorite thing, becaus they always seemed to not turn out the way I wanted them to. They weren’t bad but the texture was never what I expected. It took me some time to understand that I should be just having fun while making them, and that, I would, in time, get the best cookies, with the right texture.
I used to always overcook cookies, everytime. I used to leave them baking until they turned golden brown, because I thought that was the way to make them be crunchier, but instead they just turned out dry. While making homemade cookies you have to be careful because there are many types of cookies, and they need different baking times.
These double chocolate cookies have to be soft, a little crunchy on the outside but really soft on the inside, and almost chwey. So please do not try to bake them for more time than the recipes states, because they will turn out dry and wrong. Cookies are always ready when the edges start to look firm but the inside looks undercooked. Then, when cooling down outside the oven, they sort of finish cooking on their own, because of the temperature they were at inside the oven.
For this recipe, you have to be generous with the chocolate, so feel free to even add more types of chocolate into the mix. They would be perfect, for example, with white chocolate chips. If you can get them go ahead.
There’s nothing better in life, specially in these times, than baking some type of cookies with friends or family and then eating them along with a glass of milk, or hot coco. Now, these double chocolate cookies are really filling, so it is best to share them.
If you like this recipe, you have to go see our chocolate chips cookies.
- 2/3 C (5.30 oz) (150 gr) unsalted butter, at room temperature
- 3/4 C (5.30 oz) (150 gr) brown sugar
- 1/2 C (3.52 oz) (100 gr) granulated white sugar
- 1 egg , big
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 1 C (4.60 oz) (130 gr) all purpouse flour
- 2/3 C (1.97 oz) (56 gr) cocoa powder, sugarfree
- 1 tsp (0.25 oz) (7 gr) baking soda
- 1/2 tsp (0.12 oz) (3.5 gr) salt
- 1 1/2 C (9 oz) (255 gr) semisweet chocolate chips or chunks
In a medium size bowl, sift together the flour, cocoa powder, baking soda and salt and set aside until you need it.
In a big bowl, using an electric mixer, cream together the butter and the two tyoes of sugar for 3 minutes until you get a fluffy and lighter mixture in color.
Add in the egg and vanilla and beat for one more minute until it all integrates.
Add in the flour mixture little by little and mix in using a rubber spatula until you get a soft dough.
Mix in the chocolate chips or chinks using the same spatula until they are well combined in the dough. Wrap the dough with plastic kitchen wrap and refrigerate for at least 24 hours or up until 36 hours.
Once this time has passed, preheat the oven to 375º F (180º C) and line a big baking sheet with parchment paper.
Make about 20 small balls out of the dough (2 tbsp for each) and place them on the baking sheet leaving about 2 inches (5 cm) between each cookie since they grow a lot while baking.
Bake the cookies for 12-15 minutes until they look firm on the edges but not completely on the inside. Take them out of the oven and let them cool down on a cooling rack.
The cookies can be perfectly stored in a container with a lid on up to 1 week.