Super duper easy double chocolate cookie recipe. These cookies are little pieces of deliciousness from the Gods of Chocolate. Thicker and cakier, yet maintaining the characteristics of a cookie. May they bless your taste buds with their rich flavour.
Course Dessert, Snack
Cuisine International
Keyword Chocolate, Cookies
Prep Time 15 minutesminutes
Cook Time 9 minutesminutes
Total Time 24 minutesminutes
Servings 20cookies
Calories 191kcal
Author SforB
Ingredients
125gUnsalted butter ,softened
110gCaster sugar
100gBrown sugar
1Egg ,large
1tspVanilla Extract
185gAll purpose flour
40gCocoa powder
3/4tspBaking Powder
1tspBaking Soda
1/2tspSalt
200gSemi-sweetened chocolate chunks / chips
Sea salt for sprinkles(optional)
Instructions
Prepare all your ingredients: Sift the flour, cocoa powder, baking soda, baking powder and salt together into another bowl. Use a fork to mix the flour mixture.
In a mixing bowl, add in the room temperature butter, white sugar and brown sugar. Cream together using a whisk or a hand mixer for 3 minutes, until the butter and sugar mixture becomes light and paler in colour.
Add in the egg and vanilla extract into the mixing bowl, continue whisking just until the mixture is incorporated.
Add the flour mixture into the mixing bowl. Using a wooden spatula, fold the mixture until all the ingredients are combined. Then add in all the chocolates chunks/chips and fold the cookie dough. It is important to not overwork the cookie dough.
Chill the cookie dough in the fridge for as long as 30mins or overnight. Option to scoop and roll your cookie dough into ball before chilling. *
Preheat your oven to 180 degrees Celcius fan-assisted. Line a baking tray with a baking sheet. Place the chilled cookie balls on the tray, making sure that enough space is left between each cookie balls. Sprinkle some sea salt over the cookie balls, lightly pressing down to "stick". Bake the cookie doughs for 8.5 minutes. **
Let the cookies cool completely on the baking tray. Otherwise, transfer to a wire rack after 10 minutes.
Notes
* I recommend each cookie ball size to be around 2 tbsp as a cookie ball that is too large may spread too much.You can also freeze the cookie dough and keep them for up to 2 months.** you can bake for an extra 2-3 minutes for a crispier texture, DOUGH I strongly suggest to try 8.5 minutes.Volume to metrics Conversions can be found here.