Double Chocolate Chip Cookies
A soft and chewy double chocolate chip cookie - the ultimate treat!. These cookies stay thick, hold their shape and make the perfect 'no reason at all' bake. This is a go-to cookie recipe for those times when only chocolate will do! Ideal for gifting, snacking or adding to a Christmas cookie box.
Equipment
- Stand Mixer or hand mixer
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Cookie Scoop optional
Ingredients
- 125 grams unsalted butter cold and cubed ½ cup + 1 tbsp
- 150 grams light brown sugar ¾ cup
- 75 grams caster sugar ⅓ cup
- 1 large egg
- 1 teaspoon vanilla extract
- 160 grams plain flour 1 ⅓ cups
- 50 grams cocoa powder ½ cup
- 1 tablespoon cornflour cornstarch
- ½ teaspoon bicarbonate of soda baking soda
- ½ teaspoon salt
- 150 grams chocolate chips any variety 1 cup
Instructions
- Mix the butter and sugars. Add cold cubed butter, light brown sugar and caster sugar to your stand mixer. Beat until sandy and combined.
- Add the egg and extracts. Mix in the egg, vanilla and peppermint extract.
- Add the dry ingredients. In a separate bowl whisk flour, cocoa powder, cornflour, bicarbonate of soda and salt. Add to the mixer and blend into a thick dough.
- Add the chocolate chips. Fold through until evenly distributed.
- Chill the dough. Scoop into balls and chill for 30 minutes.
- Bake. Heat the oven to 175 C and bake the cookies for 10 to 12 minutes. The edges should be set while the middles stay soft.
- Cool. Leave on the tray for 10 minutes then move to a wire rack.