Intense Dark Double Chocolate Cookies

IMG_7092IMG_7089IMG_7098Do you remember my “Secret walnut and chocolate-chunk cookie” recipe ? well, I decided to adapt it and make dense double dark chocolate cookies, hoping it will satisfy my crave for chocolate … the results : Why haven’t I tried it before ?!! They are simply to die for: this strong intense cocoa taste combined with the soft melting chocolate chunks … yummmy !  They are crunchy on the outside but nice and chewy in the inside… (haha, I am sure you are now looking whether you have chocolate in the pantry !, don’t you ? 🙂 ) This one goes definitely in my Top 10 ! 

Ingredients (for about 25 to 30 cookies):

 150g (1  1/4 cups) of all purpose flour
– 50g (1/2 cup) of unsweetened cocoa powder
– 50g of corn flour/cornstarch  (Maizena)
– 2 tsp of baking powder (1/2 sachet de levure chimique)
– 100g (1/2 cup) of granulated sugar
– 100g (1/2 cup) of brown sugar
– 2 tsp of vanilla extract (or 1 sachet de sucre vanille)
– salt
– 125g (1/2 cup) of butter
– 1 egg (room temperature)
– 200g (8 ounces) of dark chocolate
– 100g (4 ounces) of chocolate chips

Directions : 

  1.  Cut the dark into chunks (like on the picture) and put aside with the other chocolate chips. IMG_6548
  2. In a small bowl, add the butter & melt it in the microwave (watch the timing: leave it until it is almost melted, then remove it and stir it until smooth). Put aside.
  3. In a big bowl, mix together the flour, cornstarch, cocoa, baking powder, sugar, and a pinch of salt.
  4. In the first small bowl, whisk together the melted butter, the egg and the vanilla extract.
  5. Pour the wet ingredients into the dry ingredients, and mix.
  6. Gently add the chocolates  chunks & chocolate chips.
  7. Make a big ball with your cookie dough and let it chill in the fridge for minimum an hour (you can even make the cookie dough the day before without any problem and leave it all night in the fridge)
  8. Pre heat your oven to 210 degrees C (410 degree F) and line cooking paper on a pan.
  9. Take the cookie dough out of the fridge and, with your hands, roll it into  balls.
  10. Add them on your cooking tray and bake for about 10 minutes (of course, it depends on how you like them, extra soft or more crunchy, you can adapt the cooking time) 
  11. Allow to cool for about 10min once out of the oven.
  12. You can store in an air-tight container once cold.

    Tip: If you don’t use all your cookie dough, you can easily freeze it and use it one of those days you are in a rush !

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