Sweets & Desserts
Double Chocolate Cookies
Servings
15 Servings
Time
60 min
Difficulty
Medium
Ingredients
Dough Ingredients:
- 110 g butter
- 70 g brown sugar
- 70 g granulated sugar
- 1 whole egg
- 1 g vanilla extract
- 140 g medium-protein flour
- 2 g baking powder
- 20 g cocoa powder
- 20 g chopped almonds
- 100 g Chockely Premium (for the filling)
Instructions
- Melt the butter, then let it cool slightly until warm to the touch.
- In a bowl, combine melted butter, brown sugar, and granulated sugar. Mix well using a whisk or spatula — no mixer needed.
- Add the egg and vanilla extract, stirring until fully combined.
- Sift the flour, cocoa powder, and baking powder directly into the bowl. Mix until a smooth dough forms.
- Fold in the chopped almonds and Chockely chocolate chunks, mixing until evenly distributed.
- Scoop about 30 g of dough, roll it into a ball or flatten slightly, and place on a baking tray lined with parchment paper.
- Chill the shaped dough in the refrigerator for about 30 minutes.
- Bake in a 160°C oven for 12–15 minutes. (Do not overbake — the cookies will harden as they cool.)
- Remove from the oven and cool completely on a wire rack before serving.
