This recipe is for double chocolate cookies made with dark brown sugar, eggs, cocoa powder, flour, baking powder, and espresso powder. The ingredients are mixed together and melted chocolate is added. The sticky dough is formed into cookies using a spoon or scoop and baked at 165 degrees Celsius for 8-10 minutes, resulting in soft centers and crispy edges.
This recipe is for double chocolate cookies made with dark brown sugar, eggs, cocoa powder, flour, baking powder, and espresso powder. The ingredients are mixed together and melted chocolate is added. The sticky dough is formed into cookies using a spoon or scoop and baked at 165 degrees Celsius for 8-10 minutes, resulting in soft centers and crispy edges.
This recipe is for double chocolate cookies made with dark brown sugar, eggs, cocoa powder, flour, baking powder, and espresso powder. The ingredients are mixed together and melted chocolate is added. The sticky dough is formed into cookies using a spoon or scoop and baked at 165 degrees Celsius for 8-10 minutes, resulting in soft centers and crispy edges.
MAXIME GIOIA SPECIAL 115g Dark Brown Sugar 215g Eggs 100g Cocoa Powder 50g Cake Flour 160g Baking Powder 6g Espresso Powder 2g Salt 3g GOURMAND 72% 170g GOURMAND MILK 170g METHOD: • Melt the Maxime Gioia Special in the microwave, avoid to warm it up too much • Add to the Gioia the Brown sugar, the Salt and the Expresso powder and mix it • Then add the eggs and keep mixing, after that add the flour and the cocoa powder and the baking powder • The dough will be sticky. We can add the 2 chocolates and mix together • Now form the cookies with 2 spoon or a tablespoon cookie scoop • Bake them at 165 degrees for 8-10 minutes • The cookies will be very soft in the middle and crispy in the sides.