American cookies with double dark chocolate or double chocolate chip cookies. After the Chocolate Cookies (the American biscuits), the Chocolate Crinkle Cookies, and the Nutella ice cream cookies, another recipe joins the American specialties already on the blog: double dark chocolate cookies!
Cookies are typical American biscuits and come in many versions, but this double chocolate one is uniquely delightful and so indulgent you’ll stop only when they’re finished!!
Try them — I’m sure you won’t let them go and your loved ones will adore you. And if chocolate is a temptation you can’t say no to, also prepare dark chocolate brownies, peanut butter stuffed brownies, or dark chocolate pecan brownies!!
Let’s go to the kitchen now, but before rolling up our sleeves, remember that if you want to stay updated on new recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: about 25
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make double dark chocolate cookies
- 1 1/8 cups 00 flour (about all-purpose flour)
- 6 3/4 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 1/4 tsp baking powder
- 12 oz dark chocolate (chopped)
- 9 tbsp butter (softened)
- 1/3 cup granulated sugar (white)
- 1/2 cup brown sugar
- 1 egg (large)
Tools
- Stand mixer
Preparation
Weigh all the ingredients and chop the chocolate with a knife.
Separate the larger pieces from the smaller ones and set the large pieces aside.
Melt the smaller chocolate pieces in the microwave; to avoid burning, set the microwave to medium power and stir every 15 seconds — it will take about 2 minutes.
Place the softened butter, salt, and both sugars (white and brown) into the bowl of the stand mixer.
Beat the butter and sugars until light and fluffy, add the melted chocolate and the egg, then continue mixing.
Gradually add the flour and cocoa, then the vanilla powder (vanillin), salt, and baking powder, mixing to combine. Fold in the chopped chocolate pieces using a spatula or spoon.
Cover with plastic wrap and chill in the fridge for 1 hour. After chilling, line a baking sheet with parchment paper, form dough balls about the size of a walnut, roll the tops in chocolate chips so some stick to the surface.
Arrange the cookies on the baking sheet spaced well apart and bake in a preheated convection oven at 356°F for about 15 minutes. Remove from the oven and let cool completely before transferring from the baking sheet.
Store the chocolate cookies under a glass dome or in a cookie tin and consume within 4–5 days or before they become too dry.
Double dark chocolate American cookies: store them in a tin container or under a glass dome; they will keep perfectly.
