Double chocolate cookie delight

Double chocolate cookies, gluten free, super squishy and crunchy on the outside


Makes about 12 cookies 


  • 100gr white sugar 
  • 100gr brown sugar 
  • 90gr butter 
  • 2 large eggs 
  • 1 tsp vanilla extract
  • 100gr cocoa powder
  • two pinches of salt 
  • 100gr chocolate chips


  1. Put sugars and butter in a pot on the stove. Heat until bubbly, stirring with a whisk. Remove from heat and beat well with a hand mixer. 
  2. Add in the eggs and vanilla and beat with hand mixer for two minutes.
  3. Mix the cocoa and salt and add to batter. Beat for another 30 seconds. 
  4. Fold in the chips and nuts. It’s OK for the batter to be thin. Allow the batter to rest while you preheat the oven to 175° C or 350° F and lay out a cookie sheet.
  5. When the oven is warm, scoop a tablespoon full and a half onto pan for each cookie.
  6. Bake cookies for about 10-13 minutes. When they come out of the oven, you can press a few more chocolate chips into the tops of the cookies (just so they look pretty). 

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