Personalized Double Chocolate Cookies ultra greedy do you like it? Very soft inside with their big chocolate chips, impossible not to crack! An easy-to-prepare recipe, with no resting time, that will appeal to all chocolate lovers…
What you'll love about this double chocolate cookie recipe
flavors : 100% chocolate thanks to bitter cocoa and chocolate chips which bring a lot of indulgence. I always add a little touch of fleur de sel before tasting, it's so good...
Texture : These all-chocolate cookies are very soft once baked, they stay so for a long time if you keep them at room temperature, in an airtight box.
Difficulty : They are realized in a few minutes, and without rest time.
Ingredient details
- Sugar : for the fluffy side, I use a mixture of brown sugar and classic powdered sugar.
- Unsweetened cocoa powder : for these all-chocolate cookies, take quality, unsweetened cocoa.
- Chocolate chips : I love using the big chocolate chips that you find in stores, I find them more greedy than traditional chips. Several brands now offer them.
How to make all-chocolate cookies?
- We start by beating the softened butter and the two types of sugar: this allows the cookies to remain very soft once cooked.
- Add egg and vanilla.
- Sieve the dry ingredients to avoid lumps in the batter, then incorporate them into the mixture.
- All that remains is to add the chocolate chips (keep a little for decoration).
- With an ice cream scoop, scoop out a little dough then place it on a baking tray lined with baking paper and bake.
- It is essential to let the all-chocolate cookies cool down on the tray (because they are soft), before placing them on a wire rack.
My tips for successful cookies
- Put the ingredients well ambient temperature (egg and butter) so that the final rendering of the all-chocolate cookies is very soft.
- For a nice result after cooking: I always add small nuggets on top of each ball.
- If your cookies do not have a round shape when they come out of the oven : take a mini pastry circle, place it above the cookie and make circles, this will firm up its sides and give it a nice round shape.
Possible variations for this recipe
To bring complementary flavors to the dark chocolate in these all-chocolate cookies, you can add chocolate chips. white chocolate or milk chocolate. You can also add crushed nuts : pecans, hazelnuts etc. Let your imagination run wild!
Other recipes to try
If you like chocolate recipes, here are some other recipes from the blog that you should like:
- Soft chocolate muffins
- Dark chocolate brownie
- Chocolate ice cream without an ice cream maker
- chocolate marquise
- Chocolate flowing heart fondants
If you make these all-chocolate cookies, feel free to rate the recipe and tag @liliebakery on Instagram so I can see your beautiful cookies!
Chewy All Chocolate Cookies
Ingredients:
- 100 g softened butter
- 90 g light brown sugar
- 65 g granulated sugar
- 1 large egg
- 2 cc natural vanilla extract
- 125 g all-purpose flour
- 35 g unsweetened cocoa powder
- 0,5 cc baking soda
- 0,5 cc salt
- 160 g chocolate chips (rather big chips)
- Sea salt optional
Instructions:
- Preheat the oven to 180°, traditional heat.
- Beat the softened butter, granulated sugar and brown sugar until you get a very creamy mixture.
- Add egg and vanilla. Beat again to incorporate well.
- Separately, sift the flour, unsweetened cocoa powder, baking soda and salt. Add this mixture to the batter in batches. Do not mix more than necessary.
- Add the chips, keeping 2 tbsp for decoration.
- With an ice cream scoop (it's easier) take some cookie dough and place on a baking sheet lined with baking paper. It will be necessary to make 2 plates to place the 13 balls.
- Space the balls well (about 5cm). Add the remaining nuggets on top of the balls.
- Bake for about 10-11 minutes: during cooking the balls spread out. Remove from the oven, let cool on a baking sheet for 10 minutes. Tip: when they come out of the oven, if your cookies do not have a very round shape, take a mini pastry circle, place it above the cookie and make circles, this will firm up its sides and give it a nice round shape. .
- Leave to cool completely on a wire rack afterwards. Optional: sprinkle with a little fleur de sel before tasting.
LadyMilonguera
These cookies are terribly delicious!
Lilie bakery
Thank you Lady! :)
Adeline
Thank you for this recipe, I made it yesterday, I just changed the amount of sugar, 100gr of brown sugar and no white sugar and I added in addition small chocolate nuts …
A delight
My oldest son (6 years old) told me "mom is the best cookies"
Thank you thank you for all these great recipes.
Lilie bakery
With pleasure ! Thank you for your feedback Adeline :)
Morgane
These cookies are delicious! I had never found a recipe that gives this result, melting inside and still a little crispy on the outside.
Perfect ! Thanks for the recipe !
Lilie bakery
My pleasure ! Thank you Morgane for your return :) See you soon
angela
can you replace the butter with yogurt?
Lilie bakery
Hello Angela, no you really have to use butter if you want to have my result. See you soon :)
Sarah
Should you use the pastry robot?
Because there is written in the category of kitchenaid electric robot equipment and kitchenaid pastry robot
thank you in advance
Lilie bakery
Hello Sarah, you can use either the electric hand mixer (which I do) or a stand mixer if you have one. I give several options depending on what the readers have. See you soon :)
Alexandra
Hello,
I followed the recipe exactly but my cookies didn't rise at all... they're completely flat, I don't understand why... if you have an idea...
Lilie bakery
Hello Alexandra, the cookies should not rise too much, they should be like in my photos. Or maybe you have a problem with your baking soda. My #1 tip for a nice shape is the one I give in the recipe: you take a cookie cutter and firm them up on the sides, that's how I make mine in the photo. See you soon :)