Double Chocolate Cookies. In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Double Chocolate Cookies: Ingredients & Substitutions.

Before we jump in and discuss how to make chocolate cookies, let's chat about the ingredients. These double chocolate chip cookies are made with simple ingredients you likely already have on hand! As always, I recommend making this chocolate cookie recipe as written for the best results. You can cook Double Chocolate Cookies using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Double Chocolate Cookies

It's 1 3/4 cup of flour.
Prepare 210 gm of Butter.
You need 1 cup of dark chocolate.
It's 3/4 cup of white chocolate.
Prepare 1/2 tsp of baking soda.
You need 1 cup of granulated sugar.
It's 3/4 cup of brown sugar.
You need pinch of salt.
Prepare pinch of red chilli powder.
You need 1 tsp of coffee.
Prepare 1 of egg.
It's 1 of egg yolk.
It's 1/4 tsp of vanilla.

You can also FREEZE them for up to a month or freeze the dough balls (before baking) for easy cookies anytime. How to make your cookies look like mine: Double Chocolate Chunk Cookies. COMBINE flour, cocoa, baking soda and salt in a small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in a large mixing bowl until creamy.

Double Chocolate Cookies step by step

In a pot, heat butter and start cooking it until brown. Crush the chocolates into bits. Once the butter browns, pour it into the mixing bowl, and add coffee. Keep mixing for about 2 minutes to infuse the coffee flavour well..
Now add both the sugars and beat well so no crystals remain.Then add the eggs and mix well so the mixture comes together. After, add the dry ingredients in 3 stages..
Now add the chocolate and give it a final mix for the dough to bind well. Scoop out dough balls, weigh it to be 57 gm/ 2 oz each. Shape into balls and freeze for a minimum of 36 hours. Maximum could be 3 to 4 days. Bake at 180 degrees for 15 to 18 minutes until the edges are golden and the center is soft yet dry from the top. Cool the cookies for 5 to 10 minutes and enjoy with glass of milk or coffee as you prefer..

Double chocolate chip cookies are extra soft and oozing with chocolate chips. Cream together the butter, sugar, then add the eggs and vanilla. Blend in the cocoa and add baking soda, salt and blend well. Add the flour into the creamed mixture and fold in the chocolate chips. Beat butter, sugar, eggs and vanilla in large bowl until fluffy.