Double Dark Chocolate Cookies

    (283)
    27 min

    A wonderfully delicious soft cookie that's packed full of chocolately goodness. The cookies are flavoured with melted dark chocolate and dark chocolate chips.


    286 people made this

    Ingredients
    Serves: 24 

    • 70g dark baking chocolate
    • 110g butter
    • 250g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 250g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 150ml soured cream
    • 335g dark chocolate chips

    Method
    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 190 C / Gas 5. In the microwave or over a double boiler, melt dark chocolate and butter together, stirring occasionally until smooth. Sift together flour, bicarbonate of soda, baking powder and salt; set aside.
    2. In a medium bowl, beat sugar, eggs and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with soured cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

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    Reviews & ratings
    Average global rating:
    (283)

    Reviews in English (216)

    0

    I would describe these more like flat chocolate cake than cookies because of the texture but a delicious flavour which everybody loved and i will make again  -  08 Feb 2011

    by
    126

    These cookies are fabulous! Sinful is right! I had misgivings due to the reviews saying they were too cakey, or not sweet enough, or too dry. I almost passed them by and I am SO glad I didn't! They're the best cookies I've ever eaten. The texture is perfect - just cakey enough to add body and richness but still 100% gooey moist cookie, not cake or brownie. Not dry at all! I added 1/4 cup brown sugar to my first batch and it was too sweet - the recipe is perfect as it stands. My only change is to add 1/2 semi-sweet chips and 1/2 white chips for flavor and contrast. These will be a Christmas tradition in our home!  -  13 Dec 2002  (Review from Allrecipes US | Canada)

    by
    87

    These are the best cookies I have ever made! I noticed that if I left them cook for 8 minutes they were more cakelike, but if I left them bake for a minute or 2 longer they were more cookie-like. I also removed them right away from the pan. And to avoid crumbling, I used a small flat edged metal turner and quickly scooped them up. The batter didn't look right, (kind of runny looky) however, they turned out AWESOME!  -  28 Mar 2003  (Review from Allrecipes US | Canada)

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