Double Chocolate Cookies
Ingredients
- 300 g dark chocolate, at least 70 % cocoa, mild flavor
- 125 g butter
- 2 eggs
- 75 g muscovado sugar (Anzeige), see tips & tricks
- 75 g white sugar
- 175 g all-purpose flour
- 25 g cocoa powder, unsweetened
- 1 level tsp baking powder
- 1 pinch salt
Nutrition per cooky, approx.: 332 kcal5 g protein35 g carbs19 g fat4 g fiber
Estimates, calculated from the ingredients.
Instructions
- Roughly break half of the chocolate (150 g) and melt it with 125 g butter over a hot water bath (see tips & tricks). Stir occasionally.
- In the meantime, roughly chop the remaining chocolate (150 g).
- In a mixing bowl, beat 2 eggs, 1 pinch salt, 75 g muscovado sugar and 75 g white sugar for about 6 min until fluffy and the sugar has completely dissolved.
- Preheat the oven to 175 °C (350 °F), conventional oven (top and bottom heat).
- Add the melted chocolate / butter to the mixing bowl and stir in briefly.
- Mix 175 g all-purpose flour, 25 g cocoa powder and 1 level tsp baking powder in a small bowl and add to the dough in the mixing bowl.
- Briefly stir in with a whisk and fold in the prepared chopped chocolate.
- Line 2 baking sheets with parchment paper. Using a cookie scoop or an ice cream scoop (see tips & tricks), scoop out about 12 to 18 balls and spread them out with space between them on the two baking sheets.
- Flatten the balls slightly with a tablespoon.
- Bake the baking sheets one after the other for about 10 – 15 min (depending on size and thickness). (see tips & tricks)
- Let cool and enjoy.
Tips
- Best to make a double batch right away – there seems to be some kind of secret cookie universe at our house where they disappear to. 😉
- Even if it’s a bit more expensive, it’s best to use higher-quality chocolate – you can definitely taste the difference.
- If you don’t have muscovado sugar at home, you can use brown sugar instead. In that case, however, use it in a 2:1 ratio to white sugar. The total amount of sugar stays the same.
- If you have an induction stove, you can also melt the chocolate and butter directly in the pot on the second-lowest setting.
- Typical American cookies are pretty big. I usually make my cookies a bit smaller and simply reach for a second one.
Years ago I bought a mini cookie scoop (Anzeige) for Christmas baking, and it also does a great job with these cookies. It gives me what is, for me, the perfect size. But an ice cream scoop works great too. If you stack two “scoops” on top of each other and flatten them a little, you get roughly the original size. - Giving a baking time is a little tricky, since everyone prefers a different cookie size. The important thing is that they are all the same size and have enough space between them, because they spread while baking.
The dough should no longer be wet but definitely still soft, because the cookies firm up as they cool. - Storage: Keep the cookies airtight for up to 5 days, or freeze them baked or as dough balls for up to 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Double Chocolate Cookies
Which chocolate should I use for double chocolate cookies?
Ideally a good dark chocolate. High-quality chocolate is a bit more expensive, but you can clearly taste the difference in the cookies.
What is muscovado sugar and can I substitute it?
Muscovado is an unrefined cane sugar with a rich, slightly caramel-like flavor. It makes the cookies soft and chewy. You can find out more in the kitchen glossary under muscovado sugar.
How do I store the cookies?
In a tightly sealed tin, the double chocolate cookies stay nice and soft. Nicely packaged, they also make a great little gift – you’ll find more ideas under gifts from the kitchen.
Where do cookies actually come from?
Cookies originally come from the USA and the Netherlands – the word is derived from the Dutch “koekje” (little cake). My tip: bake a double batch right away, because in my experience they disappear quickly.
How long do double chocolate cookies keep?
Keep the completely cooled cookies airtight in a cookie tin at room temperature. That way they keep for up to 5 days. Want them to taste freshly baked? Warm them in the oven at 150 °C (300 °F) for 2–3 minutes.
Can I freeze double chocolate cookies?
Yes, that works really well. Freeze the baked cookies in a freezer bag, and they keep for about 3 months. You can also pre-freeze dough balls individually and bake them straight from the freezer. Just add a minute or two to the baking time.
