Double Chocolate Cookies
Double Chocolate Cookies are a chocolate lover's dream, where cocoa dough and white and dark chocolate pieces create a perfect harmony. Originally popularized as a variation of the American chocolate chip cookie, it has since become a worldwide favorite. This cookie is crispy on the outside, soft and chocolatey on the inside, perfect with a glass of milk or a cup of coffee. Easy to make, it is an ideal choice for any occasion.
Ingredients for this recipe
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Preparation Steps
1
Allow the butter to soften at room temperature for easier handling. This helps create a soft and homogenous cookie dough.
2
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. You can use a hand whisk or an electric mixer for easier blending.
3
Add the vanilla extract, salt, and egg, then mix thoroughly until a uniform mixture is achieved.
4
Gradually sift in the flour and cocoa powder, and mix with a spatula or by hand until a moldable, non-sticky dough forms.
5
Chop the dark chocolate and white chocolate into small pieces, then gently fold them into the dough. This will create delicious melted chocolate chunks in the cookies during baking.
6
Shape the dough into a large ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the cookies maintain their shape during baking.
7
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
8
Remove the dough from the refrigerator and form small balls. Place them on the prepared baking sheet. Gently press them down to create flatter cookies.
9
Bake the cookies in the preheated oven for about 10-12 minutes, until the edges are slightly crispy, but the centers remain soft.
10
Let the cookies cool completely on a wire rack, then serve or store in an airtight container.
