These double chocolate cookies come together quickly as they don’t require any chill time.
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Perfect for chocolate lovers, this Double Chocolate Cookies’ recipe is soft, chewy, and delightfully fudgy.
The edges are crunchy while still being soft, and fudgy in the center.
Ingredients
Directions
Preheat oven to 200C. Line the baking sheets with parchment paper.
In a large mixing bowl, beat butter and sugars until light and fluffy.
Add egg and beat until well combined, scraping down the sides of the bowl as needed.
Add in the vanilla and salt and beat until well combined.
Now sift in the flour, cocoa powder, baking powder, together into the wet ingredients.
Gently mix them just until combined. Stir in the chocolate chips.
Scoop 1 scoop of dough on the cookie sheet, place about 2 inches apart.
Press down with a spatula to flatten slightly.
Bake for 10 to 13 minutes, or until cookie edges are firm, and the center appears dry.
Let cool on the sheets for 5 minutes.
Tips :
- Using an ice cream scoop ensures that all the cookies are the same size so that they bake evenly.
- Use room temperature butter and egg, which will help to mix it more evenly into each other.
- Sifting the dry ingredients help in removing the lumps and make it easy to mix in which will save you from over mixing the batter Measure your flour correctly! Adding too much flour to the recipe is the most common mistake.
- You can store the leftover dough for up to 3 months in the freezer.
- You can store the baked cookies in an airtight container for up to 5 days at room temperature.
- Or can freeze baked cookies in the freezer for up to 2 months.
Do try the recipe and let me know how it turned out. If you like it please like and share.
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