Double Chocolate Chip Cookies
- Laura
- Aug 5, 2020
- 2 min read
A chocoholic's dream cookie with white and milk chocolate chips!
This double chocolate chip cookie recipe is quick and easy and makes the most delicious cookies! Made using cocoa powder and your choice of chocolate chips or chunks, this cookie recipe is a classic and great to whip up for when friends and family are over! They also make the ideal snack or dessert and make plenty to go around!
My Notes:
Similar to my soft cookie recipe, this double chocolate chip cookie recipe packs in the chocolate! This cookie recipe is one of my favourite as they're soft and so chocolatey! Plus, you can add whatever kind of chocolate chips or chunks you like - or you can even add something completely different such as dried fruit or nuts.
Serves: 12 - 15 Cookies
Prep Time: 20 Minutes
Cooking Time: 10 -12 Minutes
Allergies: Contains Dairy & Egg
Please note these are only rough nutritional facts and will depend on the specific ingredients used.
Ingredients:
100g Light Brown Soft Sugar
125g Caster Sugar
125g Butter/Stork
1 Egg, Beaten
1 tsp Vanilla Extract
200g Self-Raising Flour
25g Cocoa Powder
1/2 tsp Salt
100-200g Chocolate Chips/Chunks
Method:
Preheat the oven to 180°C/gas mark 4 and line a baking tray (or a few) with baking paper.
Cream together the butter and both sugars.
Add in the beaten egg and vanilla and mix well.
Sift in the flour, cocoa powder and salt and mix.
Fold in your chocolate chips/chunks.
Roll the cookie dough into balls about the size of a golf ball and place on the baking tray. Make sure to leave plenty of room as these will spread a lot. This recipe makes around 12-15 cookies.
Bake in the oven. For super-soft cookies, bake for 7 minutes. For cookies that are soft in the middle but slightly harder on the edges, bake for 10-12 minutes (my preferred time).
Take your cookies out the oven and leave to cool on the baking tray for at least 5-10 minutes before transferring to a cooling rack.
Enjoy!
My Tips:
This recipe uses both light brown soft sugar and caster sugar. This is because brown sugar gives it the caramel-like taste which is what makes it such a delicious cookie so try not to skip this crucial ingredient!
You can add whatever kind of chocolate chips or chunks you like! In the pictures above I used milk chocolate chips and white chocolate chunks.
Make sure you use around a golf-ball amount and that you leave plenty of room around each one to allow them to spread in the oven. I personally use 2-3 trays and bake in rounds to make sure they get enough room (see the picture above).
It's important that you leave the cookies to cool on the baking tray for 5-10 minutes minimum before moving them as they need time to settle and harden. If you move them too soon, they could break!
If you want picture-perfect cookies, I like to add some of the fillings into the mix and then after around 7 minutes in the oven I (very carefully as they are hot!) place some extras on top.
If you do decide to try out my double chocolate chip cookie recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!
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