Double Chocolate Cookie Tin
This eggless brown butter double chocolate scoop cookie tin is everything I want when I’m craving a cookie but WAY more gooey and crispy ♡
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Double Chocolate Cookie Tin
servings
7
prep time
20 min
cook time
15 min
Ingredients
- 1/2 cup (100 g) butter
- 1/3 cup (55 g) brown sugar
- 1/3 cup (55 g) white sugar
- 1/4 cup (25 g) dark cocoa powder
- 1/4 tsp (0.5 g) instant coffee powder
- 2 tbsp (30ml) milk
- 1/2 tbsp (7 ml) vanilla essence
- 1 cup (120 g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt, if using unsalted butter
Mixins- 1/2 cup (75-100g approx) chocolate
Stuffing
Garnish
Instructions:
- Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- To the slightly cooled but still warm brown butter, add cocoa powder, coffee and whisk well till cocoa powder is fully dissolved and smooth, This step blooms the cocoa and enhances the chocolatey flavour.
- In a mixing bowl, add your brown sugar and white sugar. Pour in the cocoa brown butter and whisk well using a regular whisk or an electric one. Whisk till everything is smooth, glossy and the sugar is almost dissolved.
- Add milk and vanilla essence and give it another quick mix to bring everything together.
- Sift in the dry ingredients: all purpose flour, cornstarch, baking powder and baking soda. Fold the dry ingredients gently into the wet ingredients, don’t overmix. You want to stop as soon as no dry bits are visible.
- Then comes the best part- the chocolate. I like using both dark and milk chocolate to make the flavour more layered and interesting. Fold the chocolate in gently with a spatula. Optionally, refrigerate the cookie dough fo 30-60 minutes.
- Scoop out the cookie dough using a spoon or ice cream scoop and stuff each one with dark chocolate. Shape the cookie doughs like dome-logs.
-
Place the dough balls into a parchment lined baking tin. Bake till the top looks set and the centre stays gooey:
• Oven: 180°C for 13-15 minutes
• Airfryer: 170°C for 11-13 minutes - No need to cool these down, dig right in while they’re still hot after sprinkling some flaky salt on top with some vanilla ice cream, enjoyy!
Recipe Video
Leave a Comment
the easiest, most delicious cookie recipe i’ve ever tried!!
the best recipe I’ve ever tried the cookies are so gooey and chocolatey, its just perfect!
this tin cookie literally took over my feed. so i decided to make it. hands down, THE BEST COOKIE. not even exaggerating. my family absolutely loved it and it was gone within seconds 😭 i made it two times now and my sister can’t stop asking me to make it again. can’t wait to try more recipes!
it was soo good! i loved it.its REALLY good with ice cream on top!
Love love love this recipe!!
Best recepie looks so nice and tastes incredible thank you so much for sharing the recepie hope u provide more recepie in the future for us
The best cookie tin recipe I’ve found.
It was crunchy, fudge, chocolatey.
It was easy and delicious
It was so soo delicious 🤤😋
It looked so tempting that I tried it at home and honestly it tasted amazinggg!!!
