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Double Chocolate Cookies

Vorbereitung 25

Garzeit 25

Gesamt 1

Portionen cookies

Nutrition per cooky, approx.: 332 kcal5 g protein35 g carbs19 g fat4 g fiber
Estimates, calculated from the ingredients.

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.

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 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.

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