Double Choc Chip Cookies equals double the enjoyment.
So it’s been raining here the last 2 days. I mean really raining. I mean, this is Perth, Australia and it’s the middle of summer!!! Last week we had temperatures above 40C and now it’s raining. What the? It’s cool too. I’m not complaining. Not one little bit, because I love the rain. I love winter. I love being wrapped up in a blanket on the sofa. This weather makes me happy but seriously, it’s the middle of summer! Craziness.
Well, weather like this calls for one thing (as if I need an excuse). Chocolate, or maybe choc chip something. How to decide? I know, how about Double Choc Chip Cookies.
I love choc chip insert-vessel-here, so double choc chip to me sounds like heaven. I’ve made plenty of over the years and my very favourites are these Salted Chunky Chocolate Chip Cookies (salt optional). I grew up thinking Choc Chip Ice cream was perfection and why anyone would choose a different flavour was beyond me. And how can you go past my Choc Chip Cookie Cheesecake Slice? Nom, nom, nom.
So these Double Choc Chip Cookies are so decadent and yummy. They should really be called TRIPLE choc chip because they have 2 different types of choc chips in them as well as cocoa in the dough. I added the pink and red choc chips on top to give a Valentines Day feel to them and look how they cracked, just like the cookies. So cute. But under that cutesy exterior is a very grown-up cookie indeed. Think dark chocolate chips, dark brown sugar and dutch processed cocoa, people.
These are the perfect combo of crispy outside and a slight chew in the middle and so more-ish you won’t be able to stop at one. Lucky the batch makes 24 then, right?
Want more chocolate chip recipes?
- Cookie Crust Brownie Pie
- Caramel Chocolate Chip Cookie Bars
- Salted Chocolate Chocolate Chip Cookies
- Choc Chip Chocolate Fudge Brownies
- 225 g plain (all-purp) flour
- 30 g corn flour (cornstarch)
- 25 g dutch processed cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 140 g unsalted butter, at room temperature
- ½ cup (100g / 3.5oz) dark brown sugar
- ½ cup (100g / 3.5oz) caster (superfine) sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 1 cup dark chocolate chips
- 1/3 cup red & pink candy coated choc chips (smarties or M&;Ms would work too)
- Preheat the oven to 180C (160C fan forced) / 350F. Line 4 baking trays with baking paper.
- Sift together the flours, cocoa, baking soda, baking powder and salt. Give them a good mix around to combine.
- Cream together the butter and both sugars until very light and fluffy. (this can take a few minutes and make sure to scrape down the sides as necessary). Add the egg and vanilla and beat well. With the mixer on low, add the dry ingredients in 3 lots, each time mixing until just combined. Don’t overmix. Fold in the chocolate chips.
- Use a small icecream scoop or make tablespoon size balls of dough and place on the backing trays with plenty of room in between each (It depends on the size of your baking trays but I only put 6 per tray
- Bake for 18-20 minutes until edges look dry and starting to crisp. Transfer to a wire rack to cool a little and serve them just a little warm or at room temperature.
- Any leftover dough can be frozen for up to 3 months and thawed the day you want to bake the cookies. And, while they are best fresh, you can even freeze the cooked cookies and they thaw in a few minutes when you need a fix
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.