Treat yourself to the ultimate chocolate lover’s delight with Double Chocolate Cookies. These delectable cookies feature a blend of cocoa powder, brown and white sugars, melted butter, and a touch of vanilla essence for an irresistible aroma. Generously studded with chunks of Cadbury Dream Coconut and Hazelnut Bliss as well as Cadbury Milk Chocolate, each bite delivers a heavenly combination of flavours and textures. After a quick 25-minute prep and 30-minute refrigeration, these cookies bake to perfection in just 15 minutes, resulting in a batch of 24 mouthwatering treats that are sure to satisfy your sweet tooth.
Prep time 25 minutes
Cooking time 15 minutes
Serves 24
Ingredients
Directions
Ingredients
250 ml (1 cup) cocoa powder
250 ml (1 cup) brown sugar
250 ml (1 cup) white sugar
125 ml (1/2 cup) butter, melted
4 whole large eggs
500 ml (2 cups) cake flour
10 ml (2 tsp) baking powder
10 ml (2 tsp) vanilla essence
Pinch of salt
150 g Cadbury Dream Coconut and Hazelnut Bliss, roughly chopped
150 g Cadbury Milk Chocolate, roughly chopped
Directions
In a large bowl, combine the cocoa powder, brown sugar, white sugar, melted butter and eggs and mix well.
Sift together the cake flour, baking powder and salt and mix into the egg mixture until smooth. Add the vanilla essence and mix until combined.
Fold the chopped chocolate into the dough until well incorporated. Place the dough into the fridge to set for about 30 minutes until firm.
Preheat the oven to 180˚ C and line a baking tray with parchment paper and non-stick spray and set aside.
Roll the cookie dough into balls about 30ml (2 Tbsp) size and place them on the tray, flattening them slightly. You should fit about 6 cookies onto one tray, so you may need to bake them in batches.
Make sure to immediately place the cookies into the oven after rolling them to maintain their shape. Bake for 10-12 minutes. The top should be golden brown but the middle still soft.
Enjoy hot for a fudgy inside!
Additional Notes
Temperature Matters: Ensure your butter is softened at room temperature for even creaming with the sugars. Cold butter will result in a lumpy dough.
Chill Out: Refrigerating the dough for at least 30 minutes helps prevent the cookies from spreading too much while baking, resulting in a chewier texture.
Chocolate Chunk Magic: Don’t skip chopping the chocolate bars! This ensures you get a delightful burst of chocolate in every bite. Leftover chocolate can be saved for snacking or decorating the baked cookies.
Portion Patrol: Use a cookie scoop to ensure uniform cookie size and prevent over-baking.
Bake to Perfection: Keep an eye on your cookies during baking. They’re done when the edges are set but the centers are still slightly soft.
Let Them Cool: Resist the urge to dig in right away! Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage Solutions: Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.