Cookies
Double chocolate cookies
Cocoa cookies packed with chocolate chunks, with egg and eggless versions.
- Prep
- 20 min
- Cook
- 10–12 min
- Yield
- 12 cookies
The cocoa goes into the dough and the chopped chocolate stays in pockets. I make an egg version and an eggless one.
Method
- Beat the butter and sugars until creamy. Mix in the vanilla and either the egg or the milk.
- Stir together the flour, cocoa, baking soda, and salt; for the eggless version, add the baking powder here too. Add to the butter mixture and mix just until no dry flour remains. Fold in the chocolate chunks.
- Chill the dough for at least 30 minutes. Heat the oven to 175°C and line two baking trays.
- Divide the dough into 12 mounds, leaving plenty of room between them. Bake for 10–12 minutes, until the edges are set and the centers still look soft. Cool on the trays for 10 minutes before moving them.
Egg and eggless versions
Use the egg or the milk and baking powder for a batch, never both. The eggless dough may need an extra 15 minutes in the fridge before scooping.