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.

Follow Ashwatha here 







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