Soft, gooey, decadent double chocolate cookies. It really cannot get much better than this, and I seriously mean it this time!
The reason I call this ‘Death by Chocolate’ is because I find this recipe to be extra indulgent than any regular double chocolate chip cookies. It’s a dream for any chocolate lover and has a soft almost brownie like texture, especially when it’s fresh out of the oven.
Last year I shared a Death by Chocolate chip cookies for one recipe, which was a huge hit with my Instagram community. That recipe made 2 large cookies and I got plenty of requests for a full batch recipe. So here I am, finally sharing it with all of you.
Similar to that, this too is inspired by a double chocolate cookie recipe from Broma Bakery. As a home baker, that’s one source I can vouch for, for sharing easy and delicious baking recipes. I’ve tweaked the original recipe slightly to make it richer.
Ingredients you will need to make this amazing Double Chocolate cookies
- Butter- High quality butter is essential for getting richer and more flavourful cookies in general. Using a butter with higher milk fat percentage will ensure you get a good cookie structure and shape. Avoid margarine.
- Instant Coffee Powder- It is said that a little hint of espresso deepens or amplifies the chocolate flavour of any dessert or baked good. While I am no expert, I like the end result with it so I think it’s worth that little touch.
- Brown Sugar– As opposed to white sugar, brown sugar gives a much softer cookie that holds a little extra moisture. Perfect to get that gooey cookie texture.
- Vanilla extract– Brings out the flavour!
- Egg– Essential in order to get the right texture. Use a room temperature egg for best results.
- Cocoa Powder– This is a chocolate recipe and high quality cocoa powder is absolutely key when you are making Death by Chocolate cookies. Using low quality ones will not give you the same result.
- All-purpose flour- While there are alternatives, All-purpose flour is supposedly the best and easily available flour for baking cookies.
- Baking soda– Our main leavening agent that will help us get that fluffy and soft cookie.
- Salt– An underrated ingredient but it sure helps balance the flavours.
- Chocolate– We are using a mix of chocolate chunks and chocolate chips for this recipe. You can use either semi-sweet or milk chocolate or a mix of both like I did. It is really up to you and your taste.
Don’t forget, this is a Death by Chocolate chip cookie, so you really want to go all in on the chocolate. Use high quality ingredients for the best result. Feel free to double or even triple this recipe and share with your friends!
Why is this recipe better than other Double Chocolate Cookie recipes?
I have read somewhere recently, that any out-of-this-world, amazing cookie batter starts with browning the butter. I wasn’t as familiar with this concept but after trying it out, I have been doing it all the time.
This recipe too uses brown butter, which totally takes these cookies to another level. And apart from that, we are using all the right ingredients to ensure a fool-proof softer and fudgier cookies.
What is brown butter? How to make it at home?
Brown butter is your usual butter that is heated enough to caramelize it. A french technique to bring out a toasted, nutty flavour. The heating process often darkens the melted butter, giving it a golden brown hue.
Making brown butter at home is super simple. It’s a perfect way to enhance the flavour of a recipe without adding any extra ingredients. Here’s how to make it:
- STEP ONE: In a sauce pan, start by melting your butter over medium heat.
- STEP TWO: Use a spatula or a whisk and keep stirring the butter to ensure it’s evenly heated. The butter may start to foam.
- STEP THREE: Within a few minutes, the butter will change it’s colour to a light golden brown, and it will have a toasted, nutty smell to it. Remove it from heat right away and transfer to a bowl, as to avoid over-heating it which may burn the butter and you do not want that.
- STEP FOUR: Your brown butter is ready. Let it cool a little before using it in the recipe.
More cookie recipes to satisfy your cravings:
- Salted Chocolate brownie cookies
- Oatmeal Chocolate chip cookies
- Mini whole wheat chocolate chip cookie cereal
- Double chocolate chip cookies made with vegetable oil
- Healthier and Vegan Chocolate Avocado cookies
If you want to try something different, you can make Brookies, it is a brownie and cookie hybrid. Super decadent and loved by all!
Now without wasting any more time, let’s get to this heavenly chocolate recipe. Be prepared to be amazed with a killer double chocolate cookies. You have been warned! It’s gonna be soul satisfying, ultra decadent and you will not be able to stop at one. Enjoy!
RECIPE for Death by Chocolate Cookies:
Death by Chocolate Cookies
Course: DessertsDifficulty: Easy12
cookies15
minutes10
minutes25
minutesIngredients
114gm unsalted butter
1 teaspoon espresso powder/ instant coffee
1 cup brown sugar, packed
2 tsp vanilla extract
1 egg, room temperature
1/3 cup cocoa powder
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mix of chocolate chips and chocolate chunks (or any one)
Directions
- In a small heavy bottomed saucepan, add in your butter on medium heat. Using a spatula or a whisk, stir constantly until the butter is melted, starts to foam and eventually turns into a light golden brown colour. Remove from heat and transfer to a mixing bowl.
- Add in espresso powder and let the browned butter cool slightly. Follow by mixing in brown sugar, whisk until the sugar dissolves well into the butter and add vanilla extract and egg. Whisk well for a minute or two.
- Sift in cocoa powder, flour, baking soda and salt. Using a spatula, fold the dry ingredients into the wet batter until no streaks of flour remain. Mix in your choice of chocolate chips and chocolate chunks.
- Using a cookie scoop or a large tablespoon, divide the dough into 12 balls. Transfer it to a lined baking sheet. Ensure there is atleast 2inches space between each cookie scoop.
- In a preheated oven at 180°C (350°F), transfer your baking tray into the lower-middle rack. Bake for 10-11minutes, until the edges become a little firm while the middle of the cookie remains gooey. Let it cool in the pan for another 10minutes until it is set. And then, enjoy!
Notes
- For even better results, freeze your cookie dough balls for a few days and bake it later. This gives the dough time to further infuse the flavours and give you thick baked cookies.
