Double Chocolate Cookies !

//Double Chocolate Cookies !

Double Chocolate Cookies !


Tilbake til oppskriften på norsk !

I have for a long time wanted to make these dark chocolate cookies. As most people know, I’m completely lost for both chocolate and cookies :)
These cookies really satisfied my hunger for chocolate! Lots of lovely chocolate chunks and rich cocoa powder is added to the dough.

In this recipe, I only whrite the weight of goodies to be added in the dough and you choose if you want to add light-dark or white chocolate. Or if you divide and add several tastes  as I have done today. I have divided the amount into light – and dark chocolate and peanut butter chip. Tip: Dried cranberries. raisins andpeanuts will also taste great in these cookies.

And should you wonder about the beautiful flowers in the picture … my granddaughter picked them to me .. in the garden of our neighbor :)

Enough talk,  I will start making  the dough now!

  • 8.5 oz (240 gr)  cake flour
  • 6.3 oz (180 gr) all p  flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp salt – preferably sea salt
  • 10 oz (280 gr) butter – at room temperature
  • 14 oz (350 gr) sugar
  • 2 large eggs
  • 2 oz (60 gr) cocoa powder
  • 2 tsp vanilla sugar / vannilla extract
  • 1 Ib + 2.5 oz (550 gr) goodies *

* Chopped chocolate, chocolate chip, peanut butter chip. chopped peanuts, cranberries, raisins, etc. Select the things  you like.

Chop the chocolate into chunks and sift in a spagetti strainer to separate the chocolate crumbs from the chocolate chunks.

Sieft the cocoa powder into the same bowl.

In a sepatate bowl, whip together or sift flour, salt, baking powder and baking soda. Are you adding  vanilla sugar, poure it in too.

In mixer bowl cream sugar and butter together until  soft, light and airy.

Add one and one egg , and blend well between each addition.

Then pour in the cocoa powder and chocolate crumbs and  mix well. Are you adding vanilla extract, poure it into the bowl at this stage.

Pour in all of the flour mixture at once and blend  until just incorporated. After this stage, try to work the dough as little as possible.
Then pour all goodies you have desided for,  and give it just a few quick rounds of kneading to blend into the dough.

Put the dough in a bowl and cover  with plastic. Set the bowl in the frige  for 24 hours – maximum 75 hours.

24 hours later!
A good cookie should be soft, chewy and crunchy all at the same time. To ashieve that, eash cookie  should  have a weight of at least 1.5 oz (40 gr). I like them best when they are 2.2 oz (60 gr) and I use my kitchen scales to make equal sized cookies.

Bake in the lower section of oven at350 F  (180 C) degrees for 10 – 12 minutes .

The Cookies is soft when they are donebaked … but let them the rest on the baking tray for 10 minutes, and they will be firm to the consisency. tranfer to a wire rack to cool completely.

sweets 2 share

By | 2011-06-07T20:31:42+00:00 juni 7th, 2011|Uncategorized @en|2 Comments

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2 Comments

  1. Kay @ The Church Cook juni 9, 2011 at 2:03 am - Reply

    Oh, my goodness! This looks fabulous!! Thank you for sharing it on my facebook page! 🙂

    • sweets to share juni 9, 2011 at 8:13 pm - Reply

      Thanks Kay 🙂 I hope you post recipes on sweets2share fb page if you wnat to. And good luck baking for next wednesday lunch !!

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