Hi sweets, those cookies are so delicious! Double chocolate, are so perfects for those sad endings or impacts on books.
What’s your favorite flavor?
You can accompany them with what you like or alone is also worth, but I combined with ice cream and is an explosion of flavors.
Enjoy this simple and delicious recipe.
- 1 Cup wheat flour
- 2/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup refined sugar.
- 1/2 Cup muscovado sugar.
- 1 large egg, at room temperature 1 teaspoon vanilla extract.
- 2 tablespoons milk 1 cup semi-sweet chocolate chips.
Mix flour, cocoa powder, baking soda and salt in a bowl. Book.
In a large bowl use a hand or stand mixer equipped with a paddle attachment, beat the butter for 1 minute at medium speed until it is completely smooth and creamy. – Add refined sugar and muscovado sugar and beat at medium high speed until it becomes spongy and glows color. ADD the egg and vanilla at high speed. Scrape sides and bottom of bowl as needed. At low speed, slowly Add the dry ingredients to the wet ingredients until they are combined. The cookie dough will be thick. Change at high speed and add the milk, and finally the chocolate sparks. The cookie dough will be sticky. Cover the dough firmly with aluminum or plastic and allow to stand for at least 3 hours and up to 3 days. Cooling is mandatory for this cookie dough.
Remove cookie dough from refrigerator and allow to sit at room temperature for 20 minutes-if cookie dough is cooled for more than 3 hours, let stand at room temperature for about 30 minutes. This makes the cookie dough easier to handle preheating the oven to 180 °c On a waxed paper tray place balls helping with an ice cream spoon or normal spoon Line up two large leaves Bake the biscuits for 10 minutes. My oven has hot spots and yours can also-so be sure to turn the pan once during the baking time. Baked cookies will be extremely soft in the centers when removed from the oven.
Let it cool down.