Double Chocolate Cookies
By Wafa — 100+ tested recipes
Double chocolate cookies are the ultimate definition of happiness for chocolate lovers. With their chewy texture and intense cocoa flavor, these melt-in-the-mouth biscuits are perfect for satisfying your chocolate cravings.
Ingredients
- 150 g softened butter
- 150 g brown sugar
- 100 g almond or hazelnut flour
- 30 g cocoa powder (preferably unsweetened)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 unit egg
- 220 g all-purpose flour
- 200 g chocolate chips
Instructions
- 1In a large bowl, cream the softened butter with the brown sugar until the mixture is smooth and well combined.
- 2Stir in the almond (or hazelnut) flour, cocoa powder, baking powder, and salt. Mix well to ensure everything is evenly distributed. Add the egg and mix until the batter is completely smooth.
- 3Gradually incorporate the flour into the mixture, taking care not to overwork the dough.
- 4Once the dough has formed, add the chocolate chips and fold them in gently to distribute them evenly.
- 5Using your hands or an ice cream scoop, form large balls of dough and place them on prepared baking sheets, leaving enough space between each cookie.
- 6Bake in the oven for 12 minutes at 180°C. As soon as they come out of the oven, very gently flatten the cookies slightly with a spatula to give them their classic shape. (Do not overbake them; they will firm up as they cool.)
- 7Let the cookies cool on the baking sheet for a few minutes so they can firm up and develop their perfect texture.
Tips
- Use room temperature ingredients, especially the butter and the egg.
- Choose a pure, unsweetened cocoa powder for an intense flavor.
- Serve the cookies with a cold glass of milk or a scoop of vanilla ice cream.
Substitutions
- Almond / hazelnut flour → All-purpose flour (equivalent amount) — Provides a denser texture and a nutty flavor.
- Egg → Flax egg, chia egg, mashed banana, or applesauce — Plant-based alternative for a vegan version.
Nutrition
Frequently asked questions
Can I use a different type of sugar instead of brown sugar?
Personally, I wouldn't recommend it. Brown sugar provides a unique caramel note that perfectly complements the cookies. You can use other types of sugar, like granulated white sugar or muscovado, but be aware that it will slightly change the final flavor. Brown sugar contributes not only to the taste but also to the chewy texture of the cookies.
Is the almond or hazelnut flour essential to the recipe?
Almond or hazelnut flour enriches the flavor of the cookies and gives them a specific texture. It also makes the cookies denser. However, if you don't have any on hand, you can absolutely replace it with an equivalent amount of all-purpose flour. This will slightly alter the texture, making them perhaps a bit lighter, but they will still be delicious.
Can I make this recipe egg-free for a vegan version?
Yes, you can replace the egg with a plant-based alternative, such as a flax or chia egg, or even use a mashed banana or applesauce.
Can I add other ingredients to the recipe?
Absolutely! You can add chopped nuts, white chocolate chips, raisins, or even toffee bits to vary the flavors. Get creative, but be careful not to overload the dough.
Reviews
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