Rich Double chocolate chip cookies are egg free, fudgy, soft chocolate cookies made rich with dark cocoa powder, chocolate chips and a hint of vanilla in them.
I came across this cookie here and was eager to try them as I love fudgy cookies, and if they are egg free, more reason to make them.
The best part of this recipe is that they can be whipped up easily within 30 minutes from start to finish. All the ingredients are mixed in one bowl (no beater needed) to make a soft dough and then baked for only 10 minutes!!
I have always loved cookies in any form, especially chocolate chip cookies, and being an ardent chocolate lover, double chocolate cookies studded with chocolate chips and a chewy chocolate taste in every bite, now how can I not resist that temptation!!! Did I tell you they are egg free??
Try my “soft and fudgy chocolate chip cookies (here)” too, which has eggs in them but equally if not more fudgy and soft!!!
- 1 cup all purpose flour or maida
- ½ cup dark cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup sugar
- ½ cup softened unsalted butter
- ¼ teaspoon salt
- 2 teaspoons vanilla essence/extract
- 4 to 5 tablespoons milk
- ¾ cup chocolate chips
- Preheat oven to 325 degrees Fahrenheit or 160 degrees centigrade.
- Line a baking sheet with parchment paper.
- In a mixing bowl, stir the flour, sugar, baking powder, baking soda, cocoa powder and salt with a whisk or fork.
- Add the softened butter and vanilla essence.
- Mix in about 4 tablespoons of milk and mix with hand to make a soft dough. Add more if necessary.
- Stir in half the chocolate chips and knead to make a soft, smooth dough.
- At this point, you can refrigerate the dough for about 30 minutes or bake right away (I refrigerated for 30 minutes).
- Make small 1-inch balls of the dough and place them on the baking sheet about 2 inches apart. They will spread while baking.
- Stud the dough balls with the rest of the chocolate chips and bake for only 10 minutes; baking them longer will make them crispy.
- Cool on baking sheet for about 5 minutes and then transfer to cooling rack to cool completely.
- Store in airtight containers.
Step-by-step Method:
Preheat oven to 325 degrees Fahrenheit or 160 degrees centigrade.
Line a baking sheet with parchment paper.
In a mixing bowl, stir the flour, sugar, baking powder, baking soda, cocoa powder and salt with a whisk or fork.
Add the softened butter and vanilla essence.
Mix in about 4 tablespoons of milk and mix with hand to make a soft dough. Add more if necessary.
Stir in half the chocolate chips and knead to make a soft, smooth dough.
At this point, you can refrigerate the dough for about 30 minutes or bake right away (I refrigerated for 30 minutes).
Make small 1-inch balls of the dough and place them on the baking sheet about 2 inches apart. They will spread while baking.
Stud the dough balls with the rest of the chocolate chips.
Bake for only 10 minutes; baking them longer will make them crispy.
Cool on baking sheet for about 5 minutes and then transfer to cooling rack to cool completely.
Store in airtight containers.
Note:
If you do not have chocolate chips, use chunks of chocolate from a chocolate bar.
You can halve the recipe to make only about 15 or so, You can also freeze unbaked cookie dough (for about a week) to bake fresh another day!!
They are very soft cookies, but if you want crispier cookies, bake them for about 2 to 3 minutes more.
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