Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chewy double chocolate cookies. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chewy Double Chocolate Cookies is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Chewy Double Chocolate Cookies is something that I’ve loved my whole life.
Jump to the Chewy Double Chocolate Cookies Recipe. Or watch our quick, straight-forward recipe video showing you how to make them. These tender and chewy chocolate cookies are so simple to make.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook chewy double chocolate cookies using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chewy Double Chocolate Cookies:
- Make ready 100 g caster sugar
- Take 165 g dark muscavado sugar
- Get 1 tsp salt
- Get 115 g butter, melted & cooled
- Make ready 1 egg
- Prepare 1 tsp vanilla extract
- Make ready 160 g plain flour
- Get 1/2 tsp bicarbonate of soda
- Prepare 225 g chocolate chunks of choice
Chewy double chocolate cookies with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings or alongside a cup of hot cocoa on a cold winter's night. These cookies may look a little complicated but they're actually very simple. These Double Chocolate Chip Cookies are super rich, ultra fudgey, and chewy.
Instructions to make Chewy Double Chocolate Cookies:
- In a large bowl, whisky together the sugars, salt and butter until a paste has formed with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
- Sift in the flour and bicarb, then fold the mixture very gently with a spatula. Be careful not to over mix or you could end up with a more cakey textured cookie.
- Fold in the chocolate chunks evenly, then chill overnight. Leaving it overnight in the fridge develops a more toffee-like flavour!
- When you’re ready to bake, pre heat the oven to 180 degrees fan and line a baking tray with parchment paper. You don’t want to overload the tray as the cookies will spread, so you may have to bake in batches.
- Use an ice-cream scoop to shape the dough into balls and place onto the prepared baking tray (you’ll probably fit 5 onto the one tray).
- Bake for around 10 minutes, or until barely browning. Leave to cool on the baking tray for around 5 minutes before transferring onto a cooling rack. Leave to cool completely before eating as they will eventually stiffen up!
If you are a chocolate lover you will absolutely love these cookies. To increase the chocolate flavor even more I added in some coffee granules. Coffee helps to accentuate the cocoa powder in the cookies. This is what making chocolate oatmeal cookies with my almost-two-year-old daughter looks like these days: I scoop the flour and hand it to her. Luckily, most of the chips still made it into this batch of Chewy Double Chocolate Chip Oatmeal Cookies, which, as you can imagine, have become one of.
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