Oh my god, you guys! These Double Chocolate Chip cookies are A. Maze. Ing! No joke. They are chewy and soft and chocolate-y and freaking delish. The recipe comes from one of my favourite blogs – Pinch of Yum. I love the variety of recipes on Lindsay and Bjork’s blog, along with all their helpful pages and tips for bloggers. They’re photography is so ridiculously good, it makes my mouth water every time I visit their blog!
I’ve made a couple of their recipes now, and they do not disappoint. They’re packed full of delicious flavours but are straightforward enough for anyone to follow. And this cookie recipe is no exception. My favourite thing about it is that you don’t need to chill the dough before baking. I hate waiting for dough to chill!
My oven is crazy small, and only came with one shelf, so I was in the kitchen a long time making these in batches, but it was so worth it. Also, what sort of oven only comes with one shelf? Useless! I was getting so fed up of not being able to cook two things in the oven at once or baking cookies in a million batches that I recently bought a second shelf for the oven. So much better now! I can’t wait to have my own place one day where I can install the biggest, fanciest oven ever. After I win the lottery.
I took 22 of these bad boys into work one day, and they lasted approximately 2 hours in a meeting room with about 7 people in it. Piggies! Everyone came out and said they were the best cookies they’d ever had. They were even asking me to send them some when they got back to our Bangkok and Cuzco offices. That is the sign of a successful cookie right there!
Double Chocolate Chip Cookies
Prep Time: 15 minutes + 30 minutes chilling time for butter
Cooking Time: 10 minutes
225g butter, divided
1½ cups caster sugar
2 tsp vanilla essence
2⅔ cup plain flour
½ cup cocoa powder
1 tsp bicarb soda
½ tsp salt
2 tsp instant coffee, dissolved in 60ml (¼ cup) water
2 cups chocolate chips
- Melt half the butter (113g) in the microwave or over the stove, then refrigerate for about 30 minutes, until it has solidified. Leave remaining butter out to reach room temperature.
- When butter is solid, pre-heat oven to 180°C/350°F/Gas Mark 4. Line 2 large baking trays with baking paper.
- In a large bowl, combine re-solidified butter, room temperature butter, caster sugar and vanilla essence. Use an electric mixer on medium speed to cream together for about 5 minutes until light and fluffy. Add eggs and beat for about 1 minute.
- In a separate large bowl, add plain flour, cocoa powder, bicarb soda and salt and whisk to combine. Add half this mixture to the butter mixture, along with half the dissolved coffee and beat on medium-low speed until just combined, about 2 minutes. Add remaining flour mixture and pour in remaining coffee then beat on medium-low speed for another 2 minutes, until just combined. Pour in chocolate chips and use a wooden spoon or the electric mixer to distribute evenly throughout dough.
- Scoop out about 2 tbsp of dough and roll into a ball. Set on prepared baking tray, then repeat with remaining cookie dough, leaving enough space between the balls for the cookies to expand. Bake for 10-12 minutes, until firm, but still soft. You may need to do this in several batches, depending on the size of your oven. Transfer cookies to a wire rack immediately to cool. I found leaving them to cool for several hours/overnight meant they held together better, but you might not be able to wait that long!
Recipe from Pinch of Yum, rewritten and adapted.