Double Chocolate Cookies

Have you ever had a cookie with the texture of a fudgy brownie inside, but with the slightly crispy edges of a classic cookie? And did this cookie happen to include milk chocolate chips to provide pockets of extra chocolaty awesomeness? If not, then today is your lucky day. But either way, I highly recommend these cookies for not just their taste, but texture too. Taken from the book "C'est fort un chocolat", which I bought in Paris, it has become a valued and regularly used recipe in my ever-expanding collection. 

And they're great with milk.

cookies aux deux chocolats

120g flour

120g cocoa powder

1 1 / 2 teaspoon baking powder

120g dark chocolate

120g milk chocolate, cut into pieces of about 1cm

120g salted butter

300g of sugar

3 eggs, beaten

heat oven to 170. melt the chocolate and butter in microwave or double boiler.

let cool for 30 minutes before adding the sugar and eggs. add flour, baking powder and cocoa and mix well before adding the milk chocolate.

place teaspoonfuls of dough on baking sheet lined with parchment paper.

repeat, leaving about 5cm between two cookies and bake for 12 to 15 minutes.

remove from oven and let cool on rack.