Chewy but crispy Double Chocolate Cookie perfect for the month of love.
Do you dream of chocolate? We do and these cookies our a dream come true. We’re officially calling it – 2020 is the year of perfect cookies. There’s a special feeling that runs through you when you take a bite of a perfect cookie, a feeling that cannot be matched by anything else. Why not share that with the person you love?
It’s almost Valentine’s Day which means you’ll be eating A LOT of chocolate! Chocolate candies, chocolate kisses, chocolate hearts and DOUBLE CHOCOLATE COOKIES! Not gonna lie, these are the best Double Chocolate Cookies you will ever eat. Loaded with chocolate, both in the cookie dough and with chocolate chunk additions, you will satisfy all your chocolate cravings this month.
What makes the perfect cookie?
- Soft, chewy inside – No crispy cookies allowed. A soft, chewy interior is the most important part of any cookie. The key to the perfect cookie is slightly under-baking them for a delicious fudgy texture.
- Crispy edges – There is no better duo than a crispy cookie edge and a soft, chewy interior. The key to a crispy edge is the right ingredient rations paired with the perfect baking temperature.
- Simplicity is key – Don’t over-complicate your cookie, cookies are meant to be simple. Keep ingredients simple and flavours minimal. Nobody wants a chocolate cheery pistachio pretzel caramel cookie. Keep it simple.
- Don’t skimp on the additions – Whether you’re adding chocolate or nuts or marshmallows; don’t skimp on the quantity. If someone is eating a double chocolate cookie they want a DOUBLE CHOCOLATE COOKIE. None of this chocolate cookie with one or two chocolate chips in it. That’s why Kat always opts for chopped chocolate chunks because you get a medley of sizes that disperse throughout the cookie.
- Chilled dough – You’ll hear that chilling your dough for 24 hours is optimal, but who has 24 hours to spare when making cookies!? Instead opt to chill your dough for an hour prior to baking and you’ll see the difference.
What you need to make the perfect Double Chocolate Cookies…
- Dark Baking Sheets – We opt to use dark baking sheets for our cookie baking because it absorbs more heat resulting in a delicious crispy bottom.
- Silicon Baking Mats – Parchment paper is so 2018, silicone baking mats are the perfect low-waste solution for your baking and they last so long. Kat’s had her Silpat mat for over 10 years!
- Stand Mixer/Hand Mixer – We use a Kitchenaid stand mixer, but any mixer will do. This saves your arm a lot of energy and allows the butter to get perfectly airy.
- Cookie Scoop – For evenly sized cookies, a cookie scoop is what you need. Scoops the same amount for each cookie and helps them keep their round shape even when baking.
- Flaky Salt – No chocolate dessert is complete without a little salt. Salt is a flavour enhancer that brings out the richness in the chocolate. We usually opt for a Kosher Salt as the pieces of a bit bigger than regular table salt and it’s inexpensive.
These are perfect for Valentine’s Day or any other Friday night. To store these, keep them in an air-tight container or tin on the counter for 3-5 days. You can also freeze these before baking or after baking and they’ll still keep their delicious flavour and texture.
Double Chocolate Cookies
- 250 g all-purpose flour
- 50 g cacao powder
- 1 tsp baking soda
- 1 tsp baking powder
- pinch salt, + plus more for topping
- 170 g vegan butter
- 200 g cane sugar
- 100 g brown sugar
- 1 tsp vanilla extract
- 3 flax eggs, (15 g ground flax + 120mL water)
- Preheat oven to 370F.
- Combine flax eggs and set aside to thicken.
- Mix all the dry ingredients in a bowl. Set aside.
- To a stand mixer bowl add butter and sugars. Beat until light and fluffy. Add flax eggs and vanilla extract. Beat until just combined.
- Slowly beat in the dry ingredients until almost combined. You want a little flour still remaining. Add in the chopped chocolate and beat until just incorporated, do not over mix.
- Optional Step: Chill dough in the fridge before baking for about an hour.
- Using a 2 tbsp cookie scoop, scoop cookie dough rounds onto a lined baking sheet. Using extra chocolate top the rounds with a few chunks.
- Lower oven temperature to 350F.
- Bake in the oven for 12-14 or until golden. Remove from the oven and allow to rest on the pan for 5-10 minutes before transferring to a cooling rack.