Craving for more gooey cookies?YES, then today is your lucky day as I am going to show you how to bake these best Soft Chewy Gooey Double Ultra-Chocolaty Chocolate Cookies. They are very very very YUMMY!!!
These are the BEST Chewy Gooey Double Chocolate Chip Cookies!
It was like OMG… when we ate them!!!
These cookies reminds me of the best cocoa brownies that I baked at HERE. They are moist, rich, gooey and extremely chocolaty and yet this chocolate cookie base has no chocolate in it, just cocoa powder and it is so rich in flavour!
Looking at the recipe closely, the three most important tricks to bake these cookies are actually…1. Do not reduce this essential amount of sugar added!I must admit… these yummy chocolate cookies are not healthy and they are not going to be healthy anyway. So for once, please let loose. Let these cookies be what it is and don’t reduce the amount of sugar added!!!2. Do not over-bake these cookies!!! And do not bake them any smaller…To avoid over-baking, the original recipe at HERE suggests that these cookies are preferred to be super-sized, about 100g dough per cookie with 12-14 minutes of baking. I tried baking mine with slightly more than half of the original size and the baking duration is reduced to 8 mins and it was perfect!Trust me! Please do not bake cookies more than 8 mins! Although the cookies might remain soft and seems uncooked when they were freshly baked and even after cooling for about 1 hour, they will set eventually!3. Be patient and gentle.If you are living in places with warm weather, please be aware that these cookies will take a longer time to set but please do not put them in the fridge to chill… they are nicer if they are cooled naturally and gradually.These cookies can remain a little soft even after cooling for 15 mins on the tray and so be very gentle when you transfer them onto a wire rack to cool completely.Last and yet not so important… LOL!!! Have you noticed that this gooey chocolate cookie dough does not require any chilling before baking? Yes and that's because the dough is actually quite firm, not sticky and easy to handle at room temperature.Watch my video to see how I baked these cookies… It is actually very easy to bake! Just don’t reduce the added sugar and don’t over-bake these cookies!!! Haha… Sorry that I have been very naggy!Music: Bensound
It was difficult to stop munching just one of these soft gooey double chocolate cookies.
12 of these were gone very quickly!
Soft. Chewy Gooey. Extremely chocolaty… OMG, isn’t it?
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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 HERE.
Makes 12 large cookies
120g unsalted or salted butter, softened at room temperature
50g (1/4 cup) dark muscovado sugar or dark brown sugar
150g (3/4 cup) caster sugar
1 tsp vanilla paste
1 large egg at room temperature
170g plain / all purpose flour
50g unsweetened cocoa powder, preferably Dutch processed - I used Valrhona.
10g (1 tbsp) cornflour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
100g (1/2 cup) dark or milk chocolate chips, extra extra to top if desired - I used Callebaut dark chocolate callets with 54% cocoa
Preheat oven to 190°C / 375°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.
Beat in the vanilla. Then, add egg, bit by bit and beat well after each addition.
Sift flour, cocoa powder and baking powder and salt into the butter mixture and mix until combined. Then, stir in chocolate chips.
Divide dough equally into 12 portions, 60g each. Roll into balls and flatten slightly.
Arrange dough on the prepared tray with about 5cm apart. Top with more chocolate chips if desired. Bake one tray at a time for 8 mins or until the edges are just set. Do not over-bake cookies! Trust me! 8 mins is the most ideal baking duration and it’s ok if the middle of the cookies are still soft when freshly baked. Allow cookies to cool slightly on the trays for about 15 mins or slightly longer or until set. Very carefully and gently, transfer the soft cookies onto a wire rack to cool further. It will set when they are cooled completely.
Store cookies in an airtight container for up to one week at room temperature and they will remain chewy and gooey even on the next day of bake or so.
Happy Baking
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