Double Chocolate Chip Cookies

These double chocolate chip cookies will make you think you've died and gone to heaven! I've had so many great reviews and feedback saying these cookies are the most chocolatey they've ever had or that it's a chocolate lovers heaven... and they're not joking!

I worked for 2 years to make the best chocolate chip cookie, then evolved that recipe into double chocolate chip ones and I am so happy with them. No other cookie will compare!! They are crispy on the outside but soft and chewy on the inside. I prefer to eat them warm, when the chocolate chips are still melted, but my husband loves to indulge when they are cold. They can be enjoyed so many ways.

And now that you're mouth is watering, let's get into the details of this cookie!!

Sugars

The trick to this, I felt, was getting the consistency of the chewiness right. It's getting the right mixture and measurements of sugars and flour and cocoa powder.

I wanted to use a mixture of caster sugar and soft light brown sugar. The light brown sugar is essential for getting that chewy, fudgy centre, hot or cold. I added the caster sugar to help get that slight crisp on the outside.

Flour and Cocoa Powder

The plain flour to cocoa powder is also important. It's not just about substituting the same amount of flour for the same amount of cocoa powder. You want the cookie to be chocolatey, yes, but if you add too much of these ingredients it can come out more cakey than chewy. It took a couple of attempted to perfect this ratio.

We also don't want to over mix once the flour and cocoa powder have been added. This will develop the gluten and will cause the cookie to become tougher. When it comes to mixing the flour, I stop just before all the flour is gone and then I add the chocolate chips. This means the flour won't be over mixed after the chocolate chips are added.

Chocolate Chips

Now, speaking of chocolate, let's talk about that! The chocolate choice for these cookies is really important as that will make or break how chocolatey they are! If you like using chocolate chips, that's fine, however, pick the right ones! I go for the Callebaut Callets. These melt well through the cookie allowing the chocolate to spread a little. Normal shop bought chocolate chips are made to hold their shape when baked, but the nice thing about this cookie is how much chocolate is spread throughout them.

Another option is to buy some good quality chocolate bars and chop them up to be used as chocolate chips. The better the quality, the better the cookie. It does take slightly more effort, but again, worth it, and it spreads lovely throughout the cookie when baked.

I use milk and dark chocolate for these cookies. I use 70% dark chocolate, and yes, I know that sounds like it'll be bitter, but it doesn't come through bitter in the cookie. I could eat these cookies all day, but I would never eat 70% dark chocolate on it's own!!

Freezing

And now, the part no-one is going to want to hear. The key to these cookies being chewy and not thin and crispy is freezing them. It's definitely hard to wait the time to freeze them when you really want to just bake them and eat them, however, freezing them does several things. 1. It freezes the butter, meaning that the cookie won't spread as much as if the butter was room temperature. 2. The limited spreading means that they'll be slightly thicker and chewier. 3. The time in the freezer also allows the flour to absorb more into the mixture and allows all the ingredients' flavours to bind together more, creating a more chocolatey flavour in the cookie. So I know it's tempting to skip the freezing step, but trust me, it's worth it!!

Another perk to freezing them first is that you don't have to bake the whole batch. These can stay frozen for up to 4 months and you can enjoy a chocolatey treat whenever you want!

Equipment

For the equipment I recommend using plus some chocolate chip options see the links below:

• Kitchenaid Stand Mixer - https://amzn.to/40h2CiA

• Callebaut Milk Chocolate - https://amzn.to/4gyjQ0s

• Callebaut Dark Chocolate - https://amzn.to/4iYyIXI

• Valrhona Dark Chocolate - https://amzn.to/40esDPt

Ingredients

• 110g butter

• 150g soft light brown sugar

• 65g caster sugar

• 1 large egg

• 1 tbsp vanilla

• 200g plain flour

• 30g cocoa powder

• 1 tsp bicarbonate of soda

• 150g 70% dark chocolate chips/chopped bar

• 150g milk chocolate chips/chopped bar (I use Callebaut chocolate)

Method

1. In the bowl of your stand mixer, cream the butter and sugars together.

2. Add the egg and once combined add the vanilla. Mix until thick and pale. Scrape the bowl down if needed to ensure all is incorporated.

3. Add the flour, cocoa powder and bicarb through a sieve and mix on a slow speed or fold in with a spatula until the flour mixture is almost gone. Add the chocolate chips or chopped chocolate bar and mix until combined.

4. If the dough seems a little too soft to handle you can cover the bowl and put in the fridge to firm up for 30 minutes before balling it up.

5. Weigh your dough into 74g balls. Put them into a ziplock bag or airtight container and in the freezer for minimum 2 hours, but preferably overnight. Tip: this step is vital so that the flavours really absorb into one another. It also ensures that it won’t spread too much in the oven creating a chewier, fudgier cookie with a nice crisp on the outside. 

6. When ready to bake, preheat the oven to 180C and line the tray with some greaseproof paper. Leave a 2-3" gap between them to allow for some spreading and bake for 9-11 minutes. 

7. Leave to cool on the pan for 5-10 minutes before moving them. You can enjoy these while they are still warm or eat as a cold snack later!

Additional Tips

• Make sure all your ingredients are at room temperature, this ensures they will combine well together.

• Use real butter, not margarine or baking spread, this helps the cookies to form better and helps give it a nice chewy texture.

• Don't overmix the dough as this will cause the cookie to be too tough.

• These can be frozen in an airtight container or a ziplock bag for up to 4 months. After baking these will last for 3-4 days in an airtight container.