These double chocolate cookies are the ultimate indulgence for anyone who loves rich, gooey chocolate. With chunks of both milk and dark chocolate folded into a buttery dough, these cookies are packed with intense flavor in every bite. The secret to their perfect texture lies in a combination of melted dark chocolate and almond flour, creating a cookie that is crispy on the outside, with a soft, fudgy center. The added bonus? A hidden pocket of chocolate spread inside each cookie, making every bite an irresistible surprise. Perfect for a snack or dessert, these cookies will quickly become a favorite for chocolate lovers of all ages.
Why You’ll Love This Recipe
These cookies offer the perfect balance of crisp edges and a soft, chewy center. You’ll love how the chunks of milk chocolate melt into the dough, while the richness of the dark chocolate makes the flavor even more intense. The almond flour adds a subtle nuttiness that pairs beautifully with the chocolate, and the cocoa powder deepens the chocolate flavor. The hidden chocolate spread center takes these cookies to the next level, adding an extra layer of indulgence. Whether enjoyed warm from the oven or after they’ve cooled, these cookies are a decadent treat that’s hard to resist.
Perfect Occasion
These double chocolate cookies are ideal for an afternoon snack, a sweet treat with coffee, or as a dessert to share with friends and family. They’re perfect for chocolate-themed parties, cookie exchanges, or anytime you need to satisfy a serious chocolate craving. These cookies also make an impressive homemade gift, packaged in a pretty box or jar. If you’re planning a gathering, bake a batch and watch them disappear in minutes! Whether for holidays, birthdays, or just a cozy afternoon, these cookies are the perfect way to celebrate your love for chocolate.
Decoration Tips
For an eye-catching presentation, reserve a few chunks of milk chocolate to press into the tops of the cookies just before baking. This will create a gooey, melted chocolate effect that looks as delicious as it tastes. You can also sprinkle a touch of flaky sea salt over the cookies before baking to enhance the richness of the chocolate. If you want to get a little more creative, drizzle melted chocolate over the cooled cookies or add a dusting of cocoa powder for a polished finish. Serve the cookies on a platter with a few extra pieces of chocolate or alongside a glass of cold milk for a classic pairing.
Ingredients:
- 230g all-purpose flour
- 170g milk chocolate, chopped into large chunks
- 130g dark chocolate
- 110g unsalted butter
- 80g brown sugar
- 30g white sugar
- 12g almond flour
- 4g unsweetened cocoa powder
- 3g baking soda
- 1 egg
Instructions:
- Melt the Chocolate and Butter:
In a heatproof bowl, melt the dark chocolate and butter together, either in the microwave in short intervals or over a double boiler. Stir until smooth. - Mix Wet Ingredients:
Add the brown sugar and white sugar to the melted chocolate mixture and stir well to combine. Add the egg and mix until fully incorporated. - Prepare Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, cocoa powder, and almond flour. Gradually fold the dry ingredients into the wet mixture until just combined. - Add Chocolate Chunks:
Stir in the milk chocolate chunks, reserving a few pieces for decorating the tops of the cookies later. - Chill the Dough:
Form the dough into a large ball and refrigerate it for 30 minutes to allow it to firm up. - Preheat and Shape:
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Shape the dough into 7-8 evenly sized balls and place them on the prepared baking sheet, leaving space between each. - Add a Chocolate Filling (Optional):
Using your finger, make a small indentation in each ball of dough and fill it with a bit of chocolate spread. Close the dough around the filling and place a few extra chocolate chunks on top of each cookie. - Bake:
Bake the cookies for 12 minutes at 180°C. The cookies should have set edges but a slightly soft center. - Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
