Today, I’ve got these gooey, fudgy double chocolate cookies that will satisfy any chocolate lover’s cravings. Perfectly sweet and packed with chocolate flavour.
Need some more chocolate in your life? Check out my biscoff brownies or my gluten free fudgy coconut flour brownies. Or for a quick no bake dessert try my peanut butter crunch bars, which can also be made gluten free.
My double chocolate cookies use cocoa powder as well as chocolate chips to pack these cookies with chocolate. I opted to only use cocoa powder versus using cocoa powder and melted chocolate to keep them a bit more simple. However, the addition of ground espresso really helps elevate the chocolate flavour and keep the cookies from being too sweet.
I absolutely love adding ground espresso to all of my chocolate desserts. It really helps give the chocolate an oomph without adding sweetness. I have tried using both instant coffee and ground espresso but find the ground espresso does a much better job of elevating the flavours. Cost-wise, I don’t find there’s much price difference. I just use a simple store brand ground espresso from the nearest grocery store to my house and this works perfect for me every time.
Personally, I can’t stand coffee so I promise the ground espresso does not add a coffee or espresso flavour to the cookies. If you’re a coffee hater like me and worried about the espresso going bad, I’ve had my current container in the cupboard for at least three months. It still works great and has a strong smell. I must say, I’ve always hated the smell of coffee but now that I’m baking more and adding this espresso to all my chocolate desserts, I’m actually starting to like the smell. Must be some sort of Pavlovian response hah! Hard to hate anything my mind associates with chocolate.
How to Freeze and Bake Chilled Cookie Dough Guide:
If you’d like to freeze the dough to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Chill the dough as instructed. DON’T SKIP THIS STEP. (Chilling the dough helps the flavours marinate and the sugar dissolve. Not properly chilling the dough as instructed can alter the flavour and texture of the cookie.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How To Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups for everything. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Then spoon the flour into your measuring cup.
3. Level the flour off using a butter knife. With the back of the knife, run it over top of the measuring cup, pushing the excess flour back into it’s container.
4. Repeat until you’ve measured the amount the recipe calls for.
Baking Tips
- I recommend chilling the batter for a minimum of at least 2 hours so the sugars fully dissolve. This also helps keep the cookies from spreading creating a slightly thicker cookie.
- I prefer to use ground espresso as it really bumps up the chocolate flavours. If you only have instant coffee, that also works.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
If you need some other cookie ideas, try my orange chocolate chip pecan cookies or my chewy ginger molasses cookies. For a gluten free option, try my amazing almond flour chocolate chip cookies.
Today it’s time to pump up the kitchen and dance! This song always makes me dance in my seat when I’m driving home from work. Here’s Saturday Night by Whigfield. Happy Baking! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Double Chocolate Cookies
Ingredients
- 1/2 cup (113g) unsalted butter room temperature
- 2/3 cup (120g) brown sugar packed
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 tbsp milk
- 1 1/4 cups (150g) all purpose flour
- 1/2 cup (50g) cocoa powder
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground espresso
- 1 cup (160g) semi sweet chocolate chips
Instructions
- In a medium mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder and espresso. Set aside.
- In the bowl of a stand mixer, or large mixing bowl, add the butter and sugars. Beat on medium speed until creamed, about 3 minutes.
- Add in the egg and mix until combined. Then add in the milk and vanilla. Mix until combined.
- Add half the dry ingredients and mix until just incporated. Srape down the sides of the bowl and add in the rest of the dry ingredients. Mix until fully incporated.
- Mix in the chocolate chips. Cover the bowl with saran wrap and place in the fridge for at least 2 hours.
- Preheat your oven to 350℉. Line or spray a baking pan.
- Scoop 1 1/2 tbsp size cookies and make sure they're at least 2 inches apart. Bake for 8-9 minutes or until the edges just barely start to feel firm.
- Allow to cool to room temperature and store in an airtight container for up to 4 days.
