The double chocolate cookies are mini cookies that are fragrant, crumbly and super indulgent — simple little biscuits but truly amazing. I was in the mood to make cookies, the famous American biscuits; I prefer them in a smaller size, and while I was preparing them I thought to enrich them and make them even better by adding chocolate to the base. The result? Super chocolatey and very tempting cookies, packed with chocolate chips and with chocolate on the bottom — a real treat, perfect to eat on their own, for breakfast, as a snack or to dip in milk, cappuccino or tea. They’ve become some of my favorite cookies!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 150Pieces
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups 00 flour (tipo 00 / all-purpose)
- 3.5 oz dark chocolate
- 7 tbsp butter (softened)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/3 cup chocolate chips
- 1 egg
- 1 pinch salt
- Half packet baking powder
- to taste vanilla
Passaggi
Double chocolate cookies are very simple and quick to prepare. First, put the softened butter in a bowl along with the granulated and brown sugar, the vanilla, a pinch of salt and mix with a fork until you obtain a creamy mixture.
Add the egg and let it incorporate, then add the flour, the baking powder, the chocolate chips and continue mixing with the fork until you get a soft and homogeneous dough.
Place the dough into a piping bag without a tip and form small mounds on a baking tray lined with parchment paper.
Gently flatten each mound and bake the mini double chocolate cookies in a preheated oven at 356°F for about 20 minutes, until they are golden. Let them cool and remove them from the tray.
Melt the dark chocolate in a double boiler or in the microwave and put it into a piping bag without a tip or with a small round tip. Pipe small dollops of melted chocolate onto the same parchment paper used for baking and place a cookie on top of each dollop, pressing gently so the chocolate gets perfectly distributed under the cookie.
Do the same for all the double chocolate cookies and let them dry completely — this will take about 30 minutes at room temperature (to speed up, you can chill them in the fridge for about 15 minutes). As soon as they are dry they will detach easily from the parchment paper and you can store or enjoy them.
Tips:
Double chocolate cookies keep at room temperature for a couple of weeks. With butter they are definitely tastier and more crumbly, but if you really need to, you can replace it with vegetable oil (about 1/2 cup — 125 g). If you don’t have brown sugar, use regular granulated sugar.
Other cookie recipes HERE
