Cookies Doble Chocolate

Chocolate? Good. Double chocolate? Soooo good! These super fudgy cookies are decadent, bursting with chocolate and completely impossible to stop eating. They are crispy-edged and chewy, soft and gooey on the inside. It’s been a long time since my last cookie recipe, let’s fix that now!

In flavour, these cookies are similar to my brownie cookies, but a little less rich and of course, minus the melted chocolate. When I first realised I didn’t have a classic double chocolate cookie on here, I wondered whether just adding a bit of cocoa to regular cookie dough would work, but I also knew it needed to be a nice and intensely chocolatey cookie. No room for anything mild here!

You’ll find both kinds of recipes on the Internet, ones that use just a teeny bit of cocoa and ones that use a fair bit. This New York Times recipe sounded like what I wanted to eat, but (and I never thought I’d say this), the amount of chocolate chips seemed like A LOT. So even after cutting that down to a cup, and reducing a bit of the sugar as well, I’m happy to report there was no damage to flavour or texture. Reducing sugar in a cookie can result in cakey cookies, but the majority of it here is brown sugar and it adds enough moisture to ensure the cookies stay fudgy. The dough is sticky (cookie scoop highly recommended!!) and does need to be chilled, but the original recipe’s 24-hour chill seemed very very long and often results in cookies that are far thicker than I’d like. One hour of chill time was great for me and pressing the cookies down just a bit helps them flatten to a crispy, but not flat consistency. And instead of making large cookies as the NYT suggests, I made 22 smaller and more manageable cookies. I loved using Dutch-process cocoa here, for the intense chocolate flavour and deep colour. Natural cocoa will work just fine as well, but I feel like you’ll be missing out a bit.

Vegan Double Chocolate Cookies (easy And Delicious Dessert!)

*Dutch-process cocoa is recommend here for the best flavour and deeper colour. You can also use natural/regular cocoa here though, no other changes needed. See more about the types of cocoa here.The best recipe for double chocolate chip cookies must obviously include extra doses of chocolate. These soft-baked thick and chunky cookiesare as indulgent as they look: rich and fudge-like with chewy centers, slightly crisp edges, and oodles of melty chocolate chips in each glorious bite.

It’s the chocolate dough recipe I’ve been making for years and even included it in my cookbook stuffed with peanut butter cups. There’s no reason to stray from this basic chocolate dough!

Included in my cookbooks and used all over my website, this cookie dough is my go-to base for chocolate cookies. There’s a reason I work with this dough often: it’s because it WORKS and it’s pointless to stray from a tested, dependable recipe. (That’s also delicious!)

The Paso Doble

My team and I receive many questions about turning this base chocolate dough into regular double chocolate chip cookies, so I figured having a separate spot for that particular cookie recipe would be ideal for chocolate cookie lovers everywhere. And I’m guessing that’s you. 😉

You also need chocolate chips and I recommend semi-sweet. Mini chocolate chips, chocolate chunks, or other flavors such as peanut butter chips or butterscotch morsels work too. You could even keep them plain and roll in chopped pecans to make chocolate turtle cookies.

Because the double chocolate chip cookies use baking soda, it’s important to use natural cocoa powder since it’s acidic. You could get away with dutch-process here (since brown sugar is also acidic), but the cookies may lose shape and taste dense. To avoid issues, I recommend natural. For further information, you can read about the differences between natural and dutch process cocoa powder.

Crispy Double Chocolate Cookies

Did you know? Cocoa powder is a very light, yet drying ingredient. To keep the cookies tender and moist, the dough needs liquid like milk. That’s why chocolate cake calls for so much liquid.

Cream the butter and both sugars together before adding the egg and vanilla extract. Separately, whisk the dry ingredients together and don’t be concerned about how little flour this recipe requires. (Remember that cocoa powder is another dry ingredient to bulk up the dough.) Combine wet and dry ingredients, then beat in the milk and then the chocolate chips.

Ensure you use proper room temperature butter, which should still be cool to the touch at about 65°F (18°C). If it’s too cold, it cannot cream and if it’s melty in the slightest, your cookies will be a mess.

Cookies Doble Chocolate Zero Belive 67g

The dough definitely comes together easily, but it’s sticky and tacky as a result of the cocoa powder mixing with liquid. It’s even stickier than the chocolate layer of pinwheel cookies. Therefore, the dough requires chilling before you can shape and bake. I recommend at least 3 hours in the refrigerator, but you can also refrigerate it overnight. Need cookies right NOW? Try giant chocolate chip cookies, Nutella chocolate chip cookies, or even one giant chocolate cookie.

This cookie dough is still a bit sticky even if you’ve chilled it, but it’s much more compact since it’s cold. Use a cookie scoop to help you portion the sticky dough. Themedium sizeis perfect because each dough ball should be around 1.5 Tablespoons. After scooping the dough, shape it as best you can into tall column-like balls. I know that sounds odd, but it’s the trick I teach when making regular chocolate chip cookies. Taller balls of chilled dough = thicker baked cookies.

The cookie dough will undoubtedly stick to your hands during the shaping step, so have a kitchen towel or paper towel nearby. I usually wipe my hands clean after every few cookie dough balls because clean hands make rolling easier. (Same tip I recommend for peanut butter filled brownie cookies.)

Cookies Cruda Doble Chocolate Choc Chip

Get your cookies to spread: The cookies take at least 11 minutes to bake, however if they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven for a couple more minutes.

It’s hard to see when the cookies are done because they’re so dark. Instead, give a cookie a light tap on the edge and if it feels slightly set, they’re done. Be careful with this because they’re hot! The centers will still look very soft and that’s ok. They usually take about 11-12 minutes.

Yes, once portioned and before baking, the chocolate cookie dough balls freeze beautifully. If the dough balls are a bit sticky, chill them in the refrigerator for 30-60 minutes first. Place the balls in a single layer in a zipped-top freezer bag and freeze for up to 3 months. You can take a few dough balls out of the freezer at a time, and bake (no need to thaw) whenever that chocolate craving hits. Simply add another minute to the bake time. Read my full tutorial on how to freeze cookie dough here.

Double Chocolate Cookies (video)

After publishing 200+ tested cookie recipes and 3 cookbooks, I know what works and what doesn’t, so check out my top cookie baking success tips if you’re ever having trouble. Additionally, my entire team and I put together our recommended 10 best cookie baking tools if you need top-rated suggestions. Happy baking!

These soft-baked thick and chunky double chocolate chip cookies are rich and fudge-like with chewy centers, slightly crisp edges, and oodles of melty chocolate chips in each glorious bite. The dough needs to chill for at least 3 hours, but you can make it ahead of time and refrigerate overnight. 

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on), pero son básicamente pastelitos. Esta receta de Martha Stewart prometía unas galletas caseras indignantes por el profundo sabor a chocolate intenso, con una textura ligeramente crujiente por fuera, y tierna por dentro. No han decepcionado.

Galletas Cookies De Doble Chocolate. Receta De Postre Fácil Y Sencilla

Nada empalagosas y con una textura que mejora un poco al día siguiente, pues recién hechas son muy blanditas, aunque también muy ricas. No necesitan reposos ni cortadores especiales: se mezcla la masa, se reparte con una cuchara, y se hornean. Y a disfrutar.

Este tipo de galleta es muy socorrido cuando queremos tener algo dulce en casa o para regalar. Son aún más fáciles si usamos un robot, como la receta de cookies de chocolate con Thermomix, y podemos hacer también cookies sin mantequilla.

Precalentar el horno a 180ºC con calor arriba y abajo y preparar dos o tres bandejas con papel sulfurizado antiadherente, o láminas de silicona. Trocear el chocolate y la mantequilla, y derretir ambos fuego suave al baño maría. Mezclar hasta homogeneizar y apartar.

Cookies Doble Chocolate Brownie

Batir en un recipiente grande los huevos con el azúcar moreno y la vainilla, con batidora de varillas, hasta que quede una crema algo esponjosa. Añadir la mezcla de chocolate derretido y batir suavemente hasta