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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.