Thick and chewy double chocolate chip cookies.


What you'll need

  • 20 grams of Unsalted Butter
  • 100 grams of Dark Chocolate

  • 230 grams of Unsalted Butter*
  • 200 grams of Caster Sugar
  • 200 grams of Brown Sugar

  • 2 Eggs*
  • 2 teaspoons of Vanilla Extract

  • 80 grams of Cocoa Powder
  • 250 grams of Flour
  • 6 grams of Baking Soda

  • 180 grams of White Chocolate Chips or Chunks
  • 80 grams of Milk Chocolate Chips or Chunks

*Make sure these ingredients are at room temperature.


What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Silicone Spatula
  • Plastic Wrap
  • Whisk
  • Baking Paper (or Silicone Baking Mat)



  1. Preheat your oven to 180 degrees Celsius.
  2. Melt dark chocolate together with the smaller amount of unsalted butter, set aside to let cool slightly.
  3. Whisk together flour, baking soda and cocoa powder.
  4. Beat together the bigger amount of unsalted butter with caster sugar and brown sugar until light and fluffy.
  5. Add vanilla extract and eggs one by one and mix well.
  6. Add slightly cooled chocolate and mix well.
  7. Add flour mixture and mix well.
  8. Fold in both kinds of chocolate chips.
  9. Form cookies and place them onto a baking sheet lined with baking paper. Note: My cookie dough balls were all around 55 grams.
  10. Bake for 10 - 15 minutes, until they are puffed and just set on the edges.
  11. Let them cool for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely.


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