These double chocolate cookies are smooth, chewy, and extremely scrumptious! Once I’m craving chocolate, these cookies are excessive on my checklist. They’re so chocolatey! You’ll love them!
These smooth and chewy chocolate cookies are so easy and outrageously scrumptious. Cocoa powder makes our cookie dough wealthy and chocolatey, and we add tons (and plenty) of chopped chocolate to show them into double chocolate cookies.
We love chocolate cookies round right here. For extra cookie recipes, see our chocolate toffee cookies, chocolate walnut cookies, or these chocolate mint cookies!
Key Components
- Flour: I exploit all-purpose flour for these straightforward chocolate cookies. It helps obtain that excellent chewy texture.
- Cocoa Powder: I like to recommend utilizing pure unsweetened cocoa powder for this recipe. Dutch-processed cocoa powder gained’t react with the baking soda, which is crucial for serving to the cookies rise and develop that chewy goodness. A few of my favourite manufacturers embody Ghirardelli, Hershey’s, or Guittard for those who’re feeling fancy!
- Baking Soda: That is our secret weapon for reaching smooth, chewy cookies. It helps the dough rise and creates the right texture.
- Butter: Sure, this recipe makes use of a number of butter, however belief me, it makes these cookies so extremely scrumptious! Be sure that your butter is at room temperature so it lotions simply with the sugars.
- Sugar: I exploit a mixture of granulated and brown sugar on this cookie dough. The brown sugar provides a wealthy taste and helps preserve the cookies smooth within the heart, whereas the granulated sugar offers them barely crisp edges.
- Eggs: You’ll want two giant eggs, and room temperature is greatest for simple mixing. For those who neglect to take them out of the fridge, place them in a bowl of lukewarm water for a couple of minutes.
- Vanilla and Espresso Powder: I like utilizing vanilla and espresso powder for additional taste. The espresso powder is elective, but it surely actually enhances the wealthy chocolatey style with out making the cookies style like espresso. Listed below are just a few extra ways to use espresso powder, if you’re .
- Chocolate: Use your favourite sort of chocolate, like milk, darkish, white, or perhaps a mixture. I swap it up relying on my temper and what I’m craving.
Learn how to Make Chocolate Cookies
I normally make these cookies utilizing my electrical mixer, however when you’ve got a stand mixer, connect the paddle attachment after which use that. The cookies begin by creaming the butter with sugars, vanilla, and espresso powder. The espresso powder is elective, however I extremely suggest it for bringing out the wealthy chocolate taste of the cocoa.
Add your eggs, then slowly combine in a mix of flour, baking soda, salt, and cocoa powder. This cookie dough is thick, so don’t be stunned in case your mixer begins struggling a bit in direction of the top of including the dry elements (watch our video to see what I imply).
The final step earlier than rolling and baking is so as to add tons (and I imply tons) of chopped chocolate to the batter. Chocolate chips work, however I like the variation of hand-chopped chocolate in these cookies. I really feel the identical about chocolate chip cookies, by the way in which. Each time I can swap in chunks for chips, I do it!
From there, you’ll drop the dough onto a baking sheet and bake. Fairly straightforward and so scrumptious!
Chewy Chocolate Cookies
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This smooth and chewy chocolate cookie recipe is a household favourite! Cocoa powder makes our cookie dough wealthy and chocolatey, and we add tons (and plenty) of chopped chocolate to show them into double chocolate cookies. I exploit my electrical hand mixer, but it surely struggles in direction of the top when including the dry elements (watch video for reference). You may choose a stand mixer, or as your hand-held mixer begins to battle with the thick dough, swap to a spatula to combine within the remaining dry elements.
Makes 3 dozen cookies
Watch Us Make the Recipe
You Will Want
2 ½ cups (325g) all-purpose flour
3/4 cup (60g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon superb sea salt
18 tablespoons (255g) unsalted butter at room temperature (2 ¼ sticks)
1 cup (200g) granulated sugar
1 cup (213g) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon espresso powder, elective, see suggestions
2 giant eggs at room temperature
12 ounces (340g) chocolate chunks (2 cups)
Instructions
1Preheat your oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone baking mats.
2In a medium bowl, whisk collectively the flour, cocoa powder, baking soda, and salt. Put aside.
3In a big bowl, utilizing a handheld mixer (or a stand mixer with a paddle attachment), beat the butter, granulated sugar, brown sugar, vanilla, and espresso powder collectively at medium velocity till gentle and fluffy, 3 to five minutes.
4Scrape down the perimeters and backside of the bowl. Scale back the mixer velocity to medium-low and add the eggs one after the other, beating till every is included.
5Flip the mixer to its lowest setting. Progressively add the dry elements to the butter combination in three components, mixing till simply mixed. The cookie dough can be fairly thick.
6Change to a spoon or spatula and fold within the chocolate chunks.
7Utilizing a medium cookie scoop or tablespoon measuring spoon, measure 2 heaping tablespoons (about 50g) of dough and roll it right into a ball. Place the balls onto ready baking sheets, spacing them about 2 inches aside to permit for spreading.
8Bake one sheet at a time for 9 to 12 minutes or till the cookies have hyped up barely and the tops look dry.
9Let the cookies cool on the baking sheet for five minutes earlier than transferring them to a wire rack to chill utterly.
Adam and Joanne’s Suggestions
- Measuring: Rigorously measure the flour and cocoa powder. Both weigh them or use the “spoon and sweep” technique: Fluff the flour/cocoa, spoon it into the measuring cup, then stage off the highest with a flat edge.
- Storing: Retailer baked chocolate cookies in an hermetic container for 3 to five days at room temperature or every week within the fridge. Freeze them for as much as 3 months.
- Make forward: Refrigerate unbaked cookie dough for as much as 3 days. Or freeze cookie dough balls for as much as 3 months. Line a baking sheet with parchment paper, then scoop cookie mounds onto the baking sheet with out them touching. Freeze till laborious. Switch the frozen dough mounds to an hermetic container or plastic bag.
- Espresso powder: I’ve Medaglia D’Oro Immediate Espresso in my kitchen. It gained’t make the cookies style like espresso, however really intensifies the flavour of the cocoa. Learn extra about it in how to use espresso powder.
- Further tip: To make sure you could see chocolate bits within the cookies on prime, press just a few chocolate items into the highest of the dough balls earlier than baking.
- The diet information offered beneath are estimates.
Diet Per Serving
Serving Measurement
1 cookie
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Energy
172
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Protein
2 g
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Carbohydrate
23 g
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Dietary Fiber
1 g
/
Whole Sugars
15 g
/
Whole Fats
9 g
/
Saturated Fats
6 g
/
Ldl cholesterol
26 mg
