Happy New Year, dear readers! The first recipe of 2018 is the double chocolate cookies. 2017 flew by and now when I look back, I can’t help but be grateful for all the wonderful things that happened. It was a great year for me professionally. I’m excited to share that 2017 brought us two awards- CondeNast Traveller’s “Social Media Star of the Year” and Better Homes and Garden’s “Best Dessert Blog”.
I want to thank you all for making that possible. It’s your unconditional support and appreciation that keeps me going and pushes me to do better work. I hope 2018 is even better for all of us. Like every year and everyone, there are a few things that I’ve decided to work on. Hopefully, unlike every year, I’ll be able to make it happen.
Plan for 2018
I want to definitely manage my time better. This year I completed my graduation from Hindu College, Delhi University and started blogging full time. While I was in college, the pressure of studies and blogging helped me make sure I don’t waste any time. Now, since I am my own boss, I end up pushing things and wasting a lot of time. In 2018, I want to make better use of my time, be more productive and organized.
I also want to travel more and experience desserts from as many parts of the world as I can. 2017 was incredible on the travel front. I traveled to nine countries in seven months. I also introduced the Travel With Shivesh section on the blog. Here’s hoping 2018 brings with it travel opportunities that take me around the world.
Another thing that I want to make sure I do this year as well is to keep baking! You know I love baking, styling and shooting desserts and then sharing the recipes here. 2018 is going to be about doing what I love- baking, travelling and spending time with my family and friends. The first recipe I’m posting here today is that of these double chocolate cookies. I don’t have to tell you how good these are. All I’m gonig to say is that they’re loaded with chocolate. Let’s get started!
Easy Double Chocolate Cookies
Cookies are my go to comfort food, I’m sure they’re yours’ too! Warm, out of the oven cookies can cheer any one up! These double chocolate cookies, as the name suggests, are super high on chocolate. They take chocolate chip cookies to the next level! What I love about these double chocolate cookies is how easy they are to make! This is my go to cookie recipe, and once you taste one, I’m sure you won’t be able to resist having more, haha!
Creaming together the butter and sugar
Creaming together butter and sugar is a very essential step in the making of literally any cookie recipe, ever. This not only ensures that ingredients are well combined, but aerates the dough. Creaming together butter and sugar makes sure the cookies puff up when inside the oven. If this step isn’t done well, your cookies will be dense and flat. To make sure it’s done properly, use room temperature butter. I like to use brown sugar for my cookies, because I like its flavour better. Beat together room temperature butter and brown sugar using an electric mixer until the mixture is pale, light and fluffy.
Is it important to refrigerate the dough before baking?
Yess, this step is SO important! I know how difficult it is to resist baking the cookies right away, but believe me guys, patience goes a long way! As the dough chills, it absorbs liquid and becomes more concentrated in flavour, enhancing the flavour of your cookies! Also, chilling solidifies fat in the dough, making your cookies spread less in the oven.
Storing the cookie dough
What’s so good about cookie dough is that you can make it ahead of time! I usually make a large batch of dough and store it in the refrigerator in an airtight container. The dough stays good for a week in the refrigerator. So whenever I’m craving cookies, I can take out the dough right away and make them fresh and warm!
You should also read my post on Baking your Cookies Right to make the yummiest cookies, always!
If you make these double chocolate cookies at home, share pictures with me on my Instagram using the #BakeWithShivesh
Double chocolate cookies recipe
- ½ cup salted butter, at room temperature
- 1 cup lightly packed brown sugar
- 1 egg, at room temperature
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp corn flour
- ½ tsp baking soda
- ½ cup chocolate chips
- sea salt, to sprinkle
- Using an electric mixer, beat butter until it is fluffy
- Add the brown sugar and beat it with the butter.
- Beat in the egg. Add vanilla.
- In a separate bowl, sift together flour, cocoa powder, baking soda, corn starch.
- Add the dry ingredients to the butter mixture and mix until blended.
- Add chocolate chips. Using a spatula or a whisk, carefully mix them into the batter
- Scoop out your dough into balls of equal sizes on a baking tray lined with baking sheet. Press them lightly with your fingers
- Refrigerate for 30 minutes.
- Pre heat your oven to 170C
- Bake for about 12-15 minutes or until the edges become golden brown.
- After taking them out of the oven, sprinkle with sea salt and let them rest on the baking tray for at least 10 minutes.
Hi. What is the use of corn starch? Is there a healthier substitute for this?
bake with shivesh says
Hey! it makes the cookies chewy. Nothing unhealthy about it. You can skip it entirely if you like
Ritika Agrawal says
Baked my first ever batch of cookies yesterday with this recipe, and it was FABULOUS!!! Thank you!! What if i have to adapt this to make it eggless?
YAAY! So happy to hear that! no substitute here though
NEHARIKA MEHRA says
Thanks for the recipe shivesh!
I like my cookies crisp. So should I skip cornstarch? Also, can you advise why my cookies go soggy the next day. I would really like them to last a week and be crisp at the same time
Yes, skip the corn starch in that case. Make sure you store them in an airtight container, once they have cooled completely
Can we use Dutch processed cocoa powder instead of cocoa powder to make it more chocolaty
Taqdeer Kaur says
Hey! What can we use instead of egg?
I really liked your recipe
Can i use white sugar in place of brown one?
Hello! You can but it will effect the texture of the cookie
Minali Patel says
What can i use instead of eggs?
Hello! You can use the eggless cookies recipe on the blog 😀
Hi Shivesh can we use oats flour instead of all purpose flour? Also should anything else be added Incase substituting?
Thank you so much for this recipe Shivesh! I baked it today and it was amazing!! The corn flour-cornstrach part confused me since the recipe said corn flour and the instructions said cornstratch, but I put corn flour assuming that you put the instructions from another recipe.
The dough may seem sloppy at first but don’t worry! If you follow the instructions and the measurements exactly, it will be the way it’s supposed to be and very delicious. I would suggest using your hands after you add the dry ingredients..
Although I made a little mistake confusing baking powder and baking soda-English isn’t my native language-it turned out well! (I added some baking soda afterwards)
Bon appetit to my dear friends trying this recipe and thanks again Shivesh, can’t wait to try your other recipes.
Love all your recipes and just wanted to know how many cookies can make out this measurement?
Carolyn Ledlie says
Heyy!! Biggg FAN.. 🙂
I’m going to try out this recipe right now. Excited.
However, just noticed that in the ingredients section, the egg isn’t mentioned. Though the instruction does. And is that one egg you’re talking about?
Lots of love
Carolyn Ledlie says
Completely missed reading that egg was mentioned in the ingredients. So sorry. My bad!
Hi Shivesh…what should be the temperature and time setting if I make this in the convection mode of microwave oven?