Chewy Double Choclate Cookies – a delicious recipe with Flour, Cocoa, baking powder, salt, semis sweet chocolate chips, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350
2
1)stir together flour, cocoa, baking powder and salt. set aside.
3
2)Melt chocolate in microwave, heating 50 seconds at a time till melted.Beat eggs with vanilla lightly and sprinkle with espresso powder.
4
3) In mixer with paddle add butter and beat till smooth (about 10 seconds). Beat in sugars till combined ( about 45 seconds)will still look granular. On low add egg mixture till incorporated (about 45 seconds). Add melted chocolate in a stream and beat till combined about 45 seconds. Scrape bottom and sides and with mixer on low add dry ingredients till just combined. Add optional chips. Do not over beat. cover with plastic and set aside to firm up to a scoop-able consistency. (about 30 minutes)
5
4)Line baking sheets with parchment and scoop with 1 3/4 inch ice cream scoop leaving 1 1/2 inches between each ball.
6
Bake 10 minutes, reversing pans halfway through baking.
7
Edges will just be set and centers are still soft. Cool on pans ten minutes then transfer to wire rack. When cool,keep in air tight container at room temperature or freeze if keeping more than a few days.
2415
kcal
Calories
121
g
Fat
297
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2C. All Purpose Flour, 1/2 C. Cocoa Powder, 2 teaspoon baking powder, 1/2 teaspoon salt, and more.
Yes, Chewy Double Choclate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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