Nothing beats a classic double chocolate cookie loaded with cocoa and both milk & dark chocolate, making this fudgy on the inside and slightly crunchy on the outside, an absolute delight.

Recipe Card

Preparation Time: 10 mins        Bake Time: 8 to 9 mins        Total Time: 20-22 minutes 

Ingredients                                                                        Quantity
Powdered sugar 250 gm
Salt 3 gm
Baking soda 3 gm
Cocoa powder 60 gm
All purpose flour 125 gm
Eggs 2 nos
Milk Compound Chocolate 180 gm
Vanilla essence 1 gm
Unsalted butter 110 gm
Dark Compound Chocolate 120 gm

 

Method of Preparation: 

  • In a bowl add in the dry ingredients (flour, cocoa powder, baking soda & salt), combine well using a whisk and set aside.
  • Using a bain-marie (double boiler) melt the dark compound chocolate and butter.
  • On a different bowl add in the powdered sugar, eggs and vanilla essence. Whip it until fluffy and doubled in volume.
  • Add the melted chocolate mixture into the whipped egg mixture and combine well.
  • Once combined add in the dry ingredients & milk compound chocolate and gently fold it in. Set it in the chiller for about 5-10 mins until the batter is firm.
  •  Pre-heat the oven at 165 degree celsius for 10 mins. Shape the cookie dough and place it on a greased tray or parchment. Bake it at 165 degree celsius for 8-9 mins. Cool it down on the hot tray for 5 mins and gently remove it using pallet knife.

Note: Shelf life - 3 to 4 days in an air right container.

About the Contributor

IMG_4412Ashwatha Ram

A creative B. Com graduate having immense passion for Pastry and Confectionery. Continuously contributing and love coming up with innovative creations!

Currently pursuing Advance Diploma in Pastry and Cookery.

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