Photo: Natalie Levin
Ever since the first time I made these double chocolate chip cookies, they became the most popular cookies around the house. These are soft-centered chocolate chip cookies that are so easy to make, delicious and simply perfect to dip in a glass of milk.
If you like chocolate chip cookies, these are the ultra-chocolatey version of the classic. So chocolatey, melt-in-your-mouth and SO GOOD!
Photo: Natalie Levin
Double Chocolate Chip Cookies
For the cookies:
- 100 grams soft butter
- 150 grams (3/4 cup) sugar
- 40 grams (3 tbsp.) dark brown sugar
- 1/2 tsp. salt
- 1 large egg
- 1 large egg yolk
- 180 grams (1 ¼ cups) all-purpose flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- 70 grams (1/2 cup) cocoa powder
- 100 grams dark chocolate chips
- 100 grams white chocolate chips
- Preheat oven to 170c degrees.
- In a mixer bowl with a paddle attachment, place butter, sugar, dark brown sugar and salt and mix at high speed until a uniform creamy mixture is obtained.
- Scrub the edges of the bowl with a spatula and add in the egg and egg yolk.
- Continue to whip at high speed for 1-2 minutes until mixed.
- Add flour, baking soda, baking powder, cocoa powder, dark chocolate chips and white chocolate chips, and mix until large chunks of dough are formed.
- Using your hands, roll walnut-size balls out of the dough and place in increments on oven-lined baking pan.
- Flatten the cookies slightly and add some chocolate chips at the top of each cookie.
- Bake the cookies for 10-15 minutes or until they rise and set at the edges but are still slightly soft in the center.
- Cool completely and serve.
- Keep the cookies in a sealed jar for up to two weeks.
- You can also add chopped nuts to the dough.
- Instead of chocolate chips you can chop dark and white chocolate into pieces.
Photo: Natalie Levin
Photo: Natalie Levin
Photo: Natalie Levin