Double Chocolate Cookies

November 8, 2012

Double Chocolate Cookies

Rich, dark, a little soft and intensely chocolatey – you might as well call them cookie brownies.

I was to take a nicer photo, but you’re stuck with the Instagram rendition because like every rushed Friday Lunches morning (where things start as early as 4AM), these cookies were baked, packed up and and on their way to feed 60 people. Hopefully, you’ll still feel like making them, because they are really, and I mean really, good.

The recipe is pretty straightforward and come together really quickly. And the best part: you don’t have to wait as long as you normally do for cakes – the baking time is only 8 minutes! Just remember two things: Don’t over-mix the flour into the mixture; only until the point you don’t see any flour spots in the bowl. And two, use good quality chocolate and cocoa powder for this recipe because it really makes a difference (I used a mix of Callebaut chocolate and Valrhona chocolate powder.)

Double Chocolate Cookies

Adapted from: Tartine (USA | UK | India)
Yield: 32-36 cookies

225g / 8 oz dark chocolate
155g / 1 cup + 1 tbsp flour
50g /1/2 cup + 2 tbsp cocoa powder
10g / 2 tsp baking powder
1/2 tsp salt
115g / 1/2 cup butter
225g / 1cup + 2 tbsp sugar
2 eggs
1 tsp vanilla extract
75g / 1/3rd cup milk

  1. Melt the chocolate in a heatproof bowl set over a pot of simmering water. Set aside.
  2. Sift together the flour, cocoa powder, baking powder and salt.
  3. In a bowl beat the butter until softened and smooth. Add the sugar and whisk until lighter in colour.
  4. Add the eggs and continue to beat until fully incorporated. Stir in the vanilla extract.
  5. Beat in the chocolate until smooth. Then mix in the milk.
  6. Switch to a spatula or a wooden spoon and fold in the flour mixture.
  7. Spoon the mixture onto a baking sheet lined with a silicone mat or parchment paper, keeping a gap of 1 inch between cookies.
  8. Bake in a preheated oven at 350C for 8 minutes.
  9. The cookies will be soft to the touch and will look like they aren’t done at all, but once they’re out of the oven they will firm up quite a bit.

{ 9 comments… read them below or add one }

1 Rachel @ Bakerita November 8, 2012 at 5:34 PM

These look delicious! Double chocolate anything is always a hit in my book.

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2 Ann Mah November 8, 2012 at 9:50 PM

Oh, I love chocolate chocolate chip cookies — why aren’t there more of these in the world? Thanks for the recipe — I bet these make the house smell AMAZING as they bake.

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3 Sun November 9, 2012 at 3:34 PM

I am so making these this week!

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4 noelle November 9, 2012 at 9:14 PM

There’s something about the fall that makes me want to have something chocolatey at least twice a day. This will do just fine!

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5 Misty Mountain November 12, 2012 at 12:48 PM

I’m going to make these today. But should be 350 degrees F and 180 degrees C?

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6 Dixya @ Food, Pleasure and Health November 12, 2012 at 2:29 PM

I totally agree about high quality chocolates. and love how it can be done in just 8 minutes. such a winner recipe.

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7 Brenda November 16, 2012 at 12:01 AM

I was watching Laura Vitale’s cooking videos and thought of you – have you thought of creating your own cooking demos and posting on YouTube?

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8 Namrata Simran Khiantani November 21, 2012 at 8:58 PM

These look absolutely delicious! Makes me want to bake them right now. Will be sure to bake them very soon!

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9 Swati Goyal December 16, 2012 at 10:19 AM

Hi Shaheen

I want to make these for an office event during the week. Do you think if i prepare the dough today and freeze it and bake them after two-three days, they would taste just as good?

Regards

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