Double Chocolate Chip Cookies

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There is never enough chocolate. Am I right? For me, gooey, chocolate chunks in a chocolate cookie (just out of the oven) with a good hot chocolate is my idea of three o’clock heaven. These ones are perfectly good as double chocolate chip cookies. However, sometimes when I want chocolate overload, I like to take it a step beyond and drizzle them with melted chocolate when they’ve cooled on the rack.  Because why not?

We’re big chocolate chip cookie people in our house. Barely a week goes by without a quick batch made for lunchboxes. They’ve also been know to disappear quite quickly when I’m not looking! Eat them warm out of the oven, dunk them in hot chocolate, or coffee, they just tick all the boxes.

Double choc chip cookies on a baking rack
These double chocolate chip cookies generally keep in an airtight container for up to 5 days.

What you need

  • I prefer to use Callebeaut 70% dark chocolate with most of my recipes, however for some it’s just too dark. This recipe works equally well with either 70% or 50ish% couverture chocolate. As long as it’s a good quality couverture, you’re pretty safe!
  • Dutch Cocoa. Always. Never compromise on good dutch cocoa in your baking. it makes all the difference. My favourite is this one here.
  • Unsalted butter. Because i like to control the amount of salt in my baking i always use, and recommend unsalted butter.
  • The pantry staples. Plain flour, salt, eggs (at room temperature), vanilla bean, baking soda, baking powder

How to make Double chocolate chip cookies

  1. Combine all the dry ingredients in a bowl. Put aside.
  2. In a stand mixer, cream the butter & sugars for 2 minutes on a medium speed till combined.
  3. Add eggs one at a time. Beat well after each addition.
  4. Add vanilla bean and dry ingredients one cups at a time. Again mixing well after each addition.
  5. On the lowest speed, add chocolate chunks. Lightly mix (about 20 seconds should do it)
  6. Scoop cookie dough onto a tray and chill in the fridge for 1 hour. This will stop the cookies from spreading too thin.
  7. While cookie dough is resting, preheat oven to 160 degrees celcius.
  8. Bake cookies for 10 minutes. Leave to cool on the tray or eat directly off the tray. Your choice!

Baking Tips

Don’t be afraid to underbake your cookies. Bake these for 10 minutes but don’t be afraid that they are undercooked. I promise they’ll be nice and gooey in the center. Just the way we like them!

I have cookie dough days every month or so when I make a couple of large batches of our favourite cookie doughs. The dough then gets frozen in logs ready to pull out, cut, and bake at a moment’s notice. To freeze into logs just pop a sheet of glad wrap on the bench about 40cm long. Spoon out cookie dough into a rough log on the glad wrap, making sure to leave a good 7-ish cm free on each end to tie off. Fold one side of the wrap over the dough. Roll over the remaining wrap to create a cookie dough log. Roll beneath both hands until the log is uniform in shape. Tie off the end wrap into knots. This dough can then be frozen (for months!) or left in the fridge for a week.

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More sweets from The Irishman’s Wife

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double chocolate chip cookies on a baking rack

Chocolate Chocolate Chip Cookies

  • Prep Time: 1 hour 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies, Snack
  • Cuisine: American

Description

The best after school treat. Serve warm just out of the oven with hot chocolate for a triple dose of chocolate!


Ingredients

Units Scale
  • 300 g Unsalted Butter (at room temperature)
  • 1 c Brown Sugar
  • 1 c White Sugar
  • 3 Eggs
  • 3 c Plain Flour
  • 1/4 c Dutch Cocoa
  • 1 Vanilla Bean (scraped of beans)
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 450 g Dark Chocolate (roughly chopped)

Instructions

  1. Combine all the dry ingredients in a bowl. Put aside. In a stand mixer, cream the butter & sugars for 2 minutes on a medium speed till combined. Add eggs one at a time. Beat well after each addition. Add vanilla bean and dry ingredients one cups at a time. Again mixing well after each addition. On the lowest speed, add chocolate chunks. Lightly mix (about 20 seconds should do it)
  2. Scoop cookie dough onto a tray and chill in the fridge for 1 hour. This will stop the cookies from spreading too thin.
  3. While the cookie dough is resting, Preheat oven to 160 degrees celcius.
  4. Bake cookies for 10 minutes. Leave to cool on the tray or eat directly off the tray. Your choice!

Keywords: after school, Chocolate, Cookies

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