If you have been reading and following my blog, you might have know that I have tested and tried many different chocolate chip cookies recipes listed at HERE.
Apart that I have found the best Famous Amos or Chips Ahoy or Subway or Mrs Field copycat cookies recipes at HERE, HERE, HERE and HERE, I have baked many different types of chewy or crispy chocolate chips cookies at HERE.As it is cold and wintery now in Australia and we are craving for cookies and hot chocolate, I'm going to bake and share many interesting chocolate cookies recipes in these coming months. So please stay tune if you are interested...As for today, I'm testing a Double Chocolate Cookies recipe that is adapted from Modern Classics Book 2 by Donna Hay. From here, I would also love to investigate different double chocolate cookies recipes containing cocoa powder. Do you want to know more about this recipe?
Crispy Crispy Double Chocolate Cookiesby one of my favorite cookbook authors, Donna Hay
Double Chocolate Cookies remind me of the Toll House Chocolate Chip Cookies at HERE and also slightly of Perfect Chewy Chocolate Chip cookies atHERE... because this recipe is actually 90% similar to the Toll House Chocolate Chip Cookies at HERE!!!
And the only 10% differences are this recipe contains:1. 25g more dark muscovado sugar / dark brown sugar.2. 1 egg yolk and 1/2 egg white more.3. 25g cocoa powder and the other recipe has non.4. 50g less chocolate chips because the cookies base is already quite rich and chocolaty.
Therefore, these crispy and chewy double chocolate cookies are obviously more chocolaty than the ones without the cocoa powder in them.
I can't wait to enjoy these freshly baked cookies...
They are crispy on the edges and chewy in the middle.
... but only when they are freshly baked.
They will remain chewy on the next day or so.
I have to say... I tried to bake the original recipe as much as I could. Apart from scaling the recipe by half, I have added 2 egg yolks 1 1/2 egg white instead of adding 1 1/2 eggs (1 1/2 egg yolk 1 1/2 egg whites). Instead of adding two different chocolates, the white and dark in 1:1 ratio, I have added dark chocolate only into my cookies. And I would consider these cookies as double chocolate because they contains cocoa powder and the dark chocolate... To me, that is considered as two chocolates! LOL!!!
Plus, I have added vanilla but the original recipe doesn't.
Is cocoa powder not considered as a chocolate to you? Donna Hay has another recipe that contains 120g dark chocolate in the cookie base at HERE. At this moment, I won't be baking this recipe yet as I would like to concentrate my investigation in baking other double chocolate cookies recipes that contain cocoa powder... Stay in tune if you are interested.
Meanwhile, please watch my video if you wish to bake these yummy crispy chewy double chocolate cookies. It's super fuss-free, straightforward and easy!
Music: Bensound
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my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here's the recipe that is adapted from the book, Modern Classics Book 2 by Donna HayMakes 13-14 large cookies
120g unsalted or salted butter, softened at room temperature
100g dark muscovado sugar or dark brown sugar
75g caster sugar
1 tsp vanilla paste
2 large egg yolks at room temperature, about 17g each
50g large whites, about 1 1/2 large at room temperature
170g plain / all purpose flour
25g unsweetened cocoa powder, preferably Dutch processed - I used Valrhona.
1/2 tsp baking powder
1/4 tsp salt
150g (3/4 cup) dark chocolate chips or a mixture of dark and white chocolate in 1:1 ratio, plus extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoa
Preheat oven to 180°C / 350°F. Line baking trays with baking papers.
Add butter and both sugar into a large mixing bowl. Use a wooden spoon or an electric mixer with paddle attachment, beat butter mixture until combined and fluffy.
Add vanilla and egg yolks and white, bit by bit and beat well after each addition.
Sift flour, cocoa powder, baking powder and salt into the butter mixture and mix until combined. Then, stir in chocolate chips.
Divide dough equally into 13-14 portions, 50g each. Roll into balls and flatten slightly. Note: The dough can be a little sticky and using your slightly wet hands for rolling will help to prevent the dough from sticking onto your hands.
Arrange dough on the prepared tray with about 5cm apart. Top the cookies with extra chocolate chips if desired. Bake for 17 mins or until the edges are set. Do not over-bake cookies. It’s ok if the middle of the cookies are still a little soft. Allow cookies to cool slightly on the trays for about 10-15 mins or until set. Transfer onto a wire rack to cool completely.
Best to consume cookies on the same day of bake as they are the best being crispy and chewy. Cookies will remain mostly chewy on the next day or so. Store cookies in an airtight container at room temperature for up to 1 week.
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