Thick and chewy double chocolate chip cookies.
Ingredients
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.
Tools
What you'll need
- Paddle Attachment(s)
- Electric Mixer
- Big Mixing bowl
- Silicone Spatula
- Plastic Wrap
- Whisk
- Baking Paper (or Silicone Baking Mat)
Method
Method
- Preheat your oven to 180 degrees Celsius.
- Melt dark chocolate together with the smaller amount of unsalted butter, set aside to let cool slightly.
- Whisk together flour, baking soda and cocoa powder.
- Beat together the bigger amount of unsalted butter with caster sugar and brown sugar until light and fluffy.
- Add vanilla extract and eggs one by one and mix well.
- Add slightly cooled chocolate and mix well.
- Add flour mixture and mix well.
- Fold in both kinds of chocolate chips.
- Form cookies and place them onto a baking sheet lined with baking paper. Note: My cookie dough balls were all around 55 grams.
- Bake for 10 - 15 minutes, until they are puffed and just set on the edges.
- Let them cool for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely.