Bruno Albouze Double Chocolate Cookies

Double Chocolate Cookies

Yields12 ServingsPrep Time30 minsCook Time14 minsTotal Time44 minsDifficultyBeginnerRating


Cookie Dough
 90 g Cream cheese, soft
 90 g Butter, soft
 2 g Salt
 60 g White sugar
 60 g Muscovado sugar*
 50 g Eggs, at room temp
 150 g All-purpose flour, sifted
 5 g Baking soda, sifted
 20 g Dutch-processed cocoa powder
 200 g Dark chocolate disks or chips 64 to 72%


Cookie Dough

*Muscovado sugar is also known as Piloncillo / Panela / Barbados sugar. It can be subbed with brown sugar with molasses.
In a stand mixer fitted with the paddle attachment, whip together the softened cream cheese, butter, sugars and salt on hight speed until smooth; about 3 minutes. Continue beating and add the egg. Add the sifted powders and mix on low speed until combined, and add chocolate chips. Transfer cookie dough into a clean container, cover and refrigerate until firm (the longer you refrigerate the dough, the better cookies will taste). Divide cookie dough into 12 x 1.7 ounces (50g) portions using a 1/4 cup (60ml) ice-cream scoop or a spoon dipped in hot water. Chill again or freeze until firm and form each portion into balls and drop into a bowl of confectioners’ sugar. Roll them around until they're covered. Once sugared, place on a lightly-greased cookie sheet or over a parchment or silicon mat and flatten cookies slightly. Cookie dough can be refrigerated up to 4 days or frozen for weeks. Do not roll cookies in confectioners’ sugar too long before baking; the sugar will melt away.


Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 12 to 14 minutes. Remove the pan from the oven and let cool cookies on the baking tray for about 10 minutes before transferring to wire rack. Do not over bake cookies. Cookies can be stored at room temperature for up to 3 days - Can be frozen as well. Enjoy!

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