Double Chocolate Chip Cookies
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, when this chocolate lover wants a chocolate overload, I sometimes like to take this choc chip cookie recipe up a notch and drizzle the top of each cookie with melted chocolate after they’ve cooled on a wire rack. Because why not?
We’re big choc chip cookie people in our house. Barely a week goes by without a quick batch made for lunch boxes. They’ve also been known 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.
What you need to make these double chocolate cookies
- 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. As long as it’s a good quality couverture, with a rich chocolate flavor, you’re pretty safe!
- Dutch Cocoa. Always. Never compromise on good Dutch-process cocoa powder in your baking. It makes all the difference.
- 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, sea salt, eggs (at room temperature), vanilla bean, brown sugar, white sugar, baking soda, baking powder
How to make Double chocolate chip cookies
- Combine all the dry ingredients except sugars in a large bowl. Put aside.
- In a stand mixer, using a paddle attachment, cream the butter and sugars for 2 minutes on a medium speed till combined.
- Add eggs one at a time to the butter mixture. Beat well after each addition.
- Add vanilla bean and dry ingredients one cup at a time. Again mix well after each addition.
- On low speed, add chocolate chunks. Lightly mix (about 20 seconds should do it)
- Scoop the chocolate cookie dough onto a baking sheet or a tray lined with parchment paper and chill in the fridge for 1 hour. This will stop the cookies from spreading too thin.
- While the cookie dough balls rest, preheat the oven to 160 degrees Celsius.
- Bake cookies for 10-12 minutes. Leave to cool on the tray or eat directly off the tray. Your choice!
Cook’s Notes
Don’t be afraid to underbake your fudgy chocolate cookies. Bake these for 10 minutes but don’t be afraid that they are undercooked. I promise they’ll be cooked on the outside with a soft center. Just the way we like them!
Substitutions
I have used a vanilla bean in this recipe as at the time of writing, there was a worldwide vanilla shortage and beans were the most reliable. You can easily substitute the vanilla bean for 1 teaspoon of vanilla extract or vanilla paste.
I also occasionally substitute dark chocolate chips for white chocolate chips. When just out of the oven, transfer to a cooling rack in a single layer and sprinkle the chewy double chocolate chip cookies with some sea salt flakes. I love the contrast against all that chocolate!
Ok, let’s freeze some cookie dough for later…
I have cookie dough days every month or so when I make a couple of large batches of our favorite cookie dough. The dough then gets frozen in logs ready to pull out, cut, and bake at a moment’s notice.
To freeze into logs, pop a sheet of glad wrap on the bench about 40cm long. Spoon out the 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.
Storage
Once cool, store your double chocolate chip cookies in an airtight container for up to 5 days.
Happy baking x
More sweets for my sweet…
- Mars Bar Slice
- Baked Apple and Pecan French Toast Pudding
- Maple White Chocolate Chunk Cookies
- Baked Biscoff Cheesecake Slice
- Strawberry Jam Crumble Bars
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
- Method: Baking
- 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
- 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
- Combine all the dry ingredients, except sugars in a bowl. Put aside. In a stand mixer, cream the butter & sugars for 2 minutes on medium speed till combined. Add eggs one at a time. Beat well after each addition. Add vanilla bean and dry ingredients one cup at a time. Again mixing well after each addition. On the lowest speed, add chocolate chunks. Lightly mix (about 20 seconds should do it)
- Scoop cookie dough onto a tray and chill in the fridge for 1 hour. This will stop the cookies from spreading too thin.
- While the cookie dough is resting, Preheat the oven to 160 degrees celsius.
- Bake cookies for 10-12 minutes. Leave to cool on the tray or eat directly off the tray. Your choice!
Nutrition
- Serving Size: per cookie
- Calories: 265
- Sugar: 18.8 g
- Sodium: 131.8 mg
- Fat: 14.6 g
- Carbohydrates: 31.3 g
- Protein: 3.1 g
- Cholesterol: 41 mg
So good loved this the perfect choccy cookie
So glad you loved it thank you Susie x