Intense Chocolate Cookies
These decadent double chocolate cookies are a chocolate lover's dream come true. With a rich and fudgy texture from the melted dark chocolate in the dough, every bite is a heavenly combination of deep cocoa flavors and melty chocolate chips. Baked to perfection, each cookie is a delightful balance of sweetness and intensity, making them irresistibly delicious. With a simple yet effective recipe, you'll have a batch of these delectable treats ready to enjoy in no time.
— Constant Cookbook
Ingredients
- 125g/4oz dark chocolate
- 150g/5¼oz plain flour
- 30g/1oz cocoa, sifted
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 125g/4oz unsalted butter
- 75g/2½oz light brown sugar
- 50g/2oz caster sugar
- 1 tsp vanilla extract
- 1 free-range egg
- 350g/12¼oz dark chocolate
Instructions
- Preheat the oven to 170C/325F/Gas 3.
- Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
- Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
- In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
- Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.
- Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them.
- Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.
- Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12
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