Hello everyone!

{spanish here}

Today's recipe comes, once again, from

The Hummingbird Bakery Cookbook

These amazing chocolate cookies are amazingly chewy, almost brownie-like, melting in your tongue at the first bite.

Seriously, you must try them!

Although the recipe calls for only chopped chocolate, I used a mix of chopped chocolate and chocolate chips. Also, it was supposed to yield 12 cookies but the balls of dough I made were unequal and, therefore, I got more than 25 of them.

Two-Chocolate Cookies from

The Hummingbird Bakery



yields 25 cookies


  • 50g sugar
  • 225g dark chocolate, chopped
  • 225g chocolate chips
  • 2 eggs
  • 170g brown sugar
  • ½ tsp vanilla extract
  • 85g flour
  • ½ tsp salt
  • ½ tsp baking powder


  • Pre heat the oven at 170ºC (338ºF).
  • Melt the butter and the chopped chocolate in a bowl.
  • Beat eggs, sugar and vanilla. Add the previously melted chocolate and keep whipping up.
  • Sieve the flour, baking powder and salt.
  • Add the flour mix into the batter in three times, stirring well after every time.
  • Add the chocolate chips and stir until well distributed in the batter.
  • Make little balls of dough with a tablespoon and place on a cookie sheet. Leave enough separation between them, bearing in mind that the cookies will expand while baking.
  • Bake for 10 minutes approximately.
  • Let them cool down for 5-10 minutes on the cookie sheet before moving them into a cooling rack.

And that's it! They are really easy to do, and delicious!

Here's the


with the recipe. Enjoy!