Double Chocolate Chips Cookies
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g flour, type 405
- 40 g cocoa powder
- 0.5 teaspoon ½ baking soda
- 1 pinch (s) salt
- 70 g butter
- 100 g dark chocolate, half chopped
- 170 grams sugar
- 1 large egg (s)
- 1 small Bottle / s butter-vanilla flavor
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 165 ° C top / bottom heat.
- Mix the flour, cocoa powder, baking soda, and a pinch of salt in a medium-sized bowl. Put aside.
- Melt 50 g of the roughly broken dark chocolate together with the butter in a heat-resistant bowl in a water bath. Transfer to a larger bowl and mix together with the sugar, egg and butter-vanilla flavor to a liquid mixture. Then gradually stir in the cocoa-flour mixture, mix into a smooth dough, then stir in the rest of the finely chopped chocolate.
- Place the dough in 18 tablespoon-sized portions on a baking sheet lined with baking paper. (With an ice cream scoop, the cookies become uniformly large and nice and round.) Leave 2-3 cm of space between the cookies, as they will melt during baking.
- Bake the cookies for about 15 minutes on the middle rack. They are done when they melt flat and the surface begins to crack. They can be stored in an airtight box at room temperature for up to 3 days.
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