Double Chocolate Amsterdam Cookies
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- Fine-mesh sieve
- Scoop
- Baking sheet
INGREDIENTS
- 15 white chocolate pralines or squares
Batter:
- 1/2 cup/115 grams unsalted butter, at room temperature
- 1/4 cup/70 grams granulated sugar
- 3/4 cup/115 grams light brown sugar
- 1 large egg
- 1 1/4 cups/160 grams all-purpose flour
- 1/3 cup/40 grams unsweetened cocoa powder
- 1/2 teaspoon/2 grams baking powder
- 1/4 teaspoon/1 gram baking soda
- 1/2 teaspoon/2 grams kosher salt
- 3.5 ounces/100 grams milk chocolate, chopped
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and beat until fully incorporated.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into the bowl. Mix on low speed just until the dry ingredients are fully absorbed and a cohesive dough forms. Do not overmix. Add the chopped milk chocolate and mix briefly until evenly distributed. Cover the bowl and chill the dough for 20 minutes.
- Heat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, portion the dough into 15 balls (about 1.4 ounces/40 grams each). Flatten each ball slightly, press a white chocolate praline or square into the center, then wrap the dough around it and roll into a smooth ball.
- Arrange the balls on the prepared baking sheet, spacing them about 2 inches apart. Bake until the edges are set but the centers are still soft and slightly puffed, 9 to 10 minutes. The cookies will appear underbaked but will continue to set as they cool.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve once the centers have firmed up slightly but are still gooey.
FAQ
How can I make Amsterdam cookies without a stand mixer?
You can easily make Amsterdam cookies without a stand mixer by using a large mixing bowl and a sturdy wooden spoon or silicone spatula. Begin by softening the butter fully at room temperature so it creams more easily with the sugars. Beat the butter, granulated sugar, and brown sugar vigorously until the mixture is light and creamy. Add the egg and mix until fully combined. Sift the dry ingredients directly into the bowl and stir gently just until the dough comes together. Fold in the chopped milk chocolate by hand. Chill the dough before shaping and baking as instructed.
Can I use dark chocolate instead of milk and white chocolate?
Sure, though it will change the flavor profile. Using dark chocolate chunks in the dough will create a more intense, bittersweet cookie, while replacing the white chocolate center with a piece of dark chocolate or truffle will reduce the contrast and sweetness. Choose a dark chocolate between 60% and 70% cocoa solids for balance. Keep in mind that the richness may be more pronounced, so reduce the cocoa powder slightly if desired to prevent overwhelming bitterness.
How do I prevent the cookies from spreading too much?
Make sure your dough is chilled before baking. Cold dough holds its shape better in the oven and bakes more evenly. Another important factor is properly measuring the flour—use the spoon-and-level method or a kitchen scale to ensure you’re adding enough structure to the dough. Avoid placing dough on a warm baking sheet from a previous batch, which can cause early melting. If your cookies still spread too much, try increasing the flour slightly (about 1 tablespoon at a time) until the dough holds firm when scooped.
Can these cookies be made ahead and frozen?
To freeze unbaked cookies, shape the filled dough into balls, then place them on a tray and freeze until solid. Transfer to an airtight container or freezer bag and store for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the baking time. If freezing baked cookies, let them cool completely, then store in a single layer between parchment in an airtight container. Reheat in a low oven for a few minutes before serving to revive the texture.
How do I know when my Amsterdam cookies are fully baked?
The cookies are done when the edges are set and slightly crisp, but the centers still look soft and slightly puffed. This typically takes 9 to 10 minutes in a 350°F/175°C oven. They may appear slightly underbaked when you remove them, but they’ll continue to firm up as they cool on the baking sheet. Avoid overbaking, as this will compromise the fudgy interior. If you’re unsure, gently press the edge—if it holds shape but the center still yields slightly, the cookies are ready to come out of the oven.
Can I make Amsterdam cookies gluten-free?
Absolutely, you’ll just need to substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes binders like xanthan gum. Choose a high-quality blend designed for baking to ensure structure and proper texture. Note that gluten-free dough may be slightly more delicate, so it’s especially important to chill it before shaping. The cookies may spread slightly more or have a softer bite, but the flavor and fudgy center should remain excellent.
How long do these cookies stay fresh?
They stay fresh for about 3 to 4 days when stored in an airtight container at room temperature. Because of their fudgy center and soft interior, they are best eaten within the first two days for peak texture. To prolong freshness, you can refrigerate them for up to a week and briefly warm them in a 300°F oven for a freshly baked feel. If you need longer storage, freeze the cookies fully baked, then thaw and reheat as needed. Avoid storing in a humid area, which can make the edges lose their crispness.
