Discover the ultimate indulgence with these double chocolate cookies, boasting a fudgy center, chewy edges, and an abundance of melty chocolate chips. This recipe offers the perfect treat for chocolate lovers, combining ease and deliciousness in a one-bowl, egg-free method. Each cookie promises a bite of pure bliss, making them a must-try for anyone seeking a decadent chocolate experience.
Why You’ll Love This: These double chocolate cookies are a dream come true for those who adore rich, chocolatey treats. The absence of eggs or egg alternatives makes this recipe wonderfully inclusive, while still delivering on texture and taste. The simple, one-bowl preparation ensures a delightful baking experience, leading to cookies that strike the perfect balance between fudgy and chewy.
Perfect Occasion: Whether you’re looking for a comforting snack, a special treat to share with friends, or a sweet addition to a festive occasion, these cookies fit the bill. They’re especially perfect for chocolate-themed parties, holiday gatherings, or as a thoughtful homemade gift that is sure to impress and bring joy to any recipient.
Decoration Tips: For an extra touch of elegance, consider drizzling melted white or milk chocolate over the cooled cookies. A sprinkle of sea salt or crushed nuts can add a delightful contrast in flavors and textures. Presenting them on a chic plate or wrapped in clear cellophane bags tied with a ribbon can elevate their appearance, making them even more irresistible.
Ingredients:
- 3.9 ounces (1/2 cup) of butter, softened and cubed (choose vegan or regular butter)
- 3 ounces (1/3 cup + 1 tablespoon) of light brown sugar
- 3.2 ounces (1/3 cup + 2 tablespoons) of granulated sugar
- 1.5 tablespoons (45ml) of any unsweetened milk
- 1 teaspoon of vanilla extract
- 0.6 ounces (1/4 cup) of Dutch cocoa powder
- 4.4 ounces (1 cup) of all-purpose flour
- 3 teaspoons of cornstarch
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 3.9 ounces (2/3 cup) of dark chocolate chips
Method:
- Start by creaming the butter in a bowl until pale, about 1-2 minutes. Add both the light brown and granulated sugars, mixing on medium speed until creamy, around 3-4 minutes.
- Introduce room-temperature milk and the vanilla extract to the butter mixture, stirring to combine.
- Sift in all dry ingredients (cocoa powder, flour, cornstarch, baking soda, baking powder, and salt) and mix to form a soft dough. If the dough appears dry, add a little more milk. Stir in the chocolate chips.
- Allow the dough to rest at room temperature for 30 minutes.
- Using a scoop or spoon, form dough balls weighing 50g each (or use two tablespoons of dough) and place them on a baking tray lined with parchment paper, spacing them at least 3 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 12 minutes. The cookies will spread, which is expected.
- Immediately after baking, use a round biscuit cutter or cookie cutter slightly larger than the cookies to gently swirl around each cookie in small circular motions. This technique smooths the edges and shapes the cookies into perfect circles.
Enjoy these egg-free double chocolate cookies, a testament to the rich and fudgy delights that chocolate can bring into our lives. Enjoy!
