Double Chocolate Chip Cookies
Thick, deep-cocoa cookies packed with chocolate chips, with crisp edges and soft, fully baked centres. This batch makes 12 generously sized cookies. Batch yield: 12 large double chocolate chip cookies. One serving: 1 cookie, approximately 95 g after baking and cooling. Allow approximately 137 minutes from starting to completely cooled cookies: 30 minutes active preparation, 30 minutes mandatory chilling, 32 minutes of sequential oven time for two trays, and 45 minutes cooling after the final tray. Prep_minutes includes all non-oven elapsed time. Preheating overlaps chilling; the first batch cools and the second tray continues chilling during baking, so those overlapping periods are not counted again. Cold butter is beaten directly, with no separate softening wait. Oven time may vary slightly with your oven. Appliances: Oven; Stand mixer with paddle attachment; Refrigerator. Equipment: Two 40 × 30 cm baking trays; Baking parchment; Digital kitchen scales; Mixing bowl; Whisk; Sturdy spatula; Wire cooling rack. Allergens: Contains wheat (gluten), milk and eggs. Soy is a possible product allergen because chocolate chips may contain soy lecithin; check the chosen chocolate's label. Nutrition is estimated per cookie, with calories calculated from protein, carbohydrate and fat using 4/4/9 kcal per gram; product labels and fibre accounting may give slightly different values. Storage: Cool completely before storing. Keep airtight at room temperature for up to 3 days, or refrigerate for up to 7 days; refrigeration will firm the texture. Freeze cooled cookies, individually wrapped and sealed in a freezer container, for up to 3 months. Thaw wrapped at room temperature for 1–2 hours.
105 min
Prep
32 min
Cook
12
Serves
452
Calories
Macros · per serving
6g protein
59g carbs
22g fat
Ingredients
For 12 servings
- 225 g Unsalted butter, cold and cut into 1 cm cubes
- 200 g Light brown sugar
- 100 g White granulated sugar
- 2 whole eggs Large eggs
- 300 g Plain all-purpose flour
- 50 g Unsweetened cocoa powder
- 8 g Cornflour (cornstarch)
- 3 g Bicarbonate of soda (baking soda)
- 3 g Fine salt
- 225 g Vegetarian semisweet chocolate chips
Instructions
- 1
Line two 40 × 30 cm baking trays with baking parchment. Set aside 25 g of the chocolate chips for the tops. Use the butter cold; no softening or melting is needed.
- 2
Put the cubed butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed for 2 minutes to break it down. Add the brown sugar and granulated sugar, then beat on medium speed for 3–4 minutes, scraping the bowl as needed, until a thick, evenly blended paste forms with no hard butter pieces.
- 3
Add the eggs one at a time, beating for about 30 seconds after each addition. Scrape the sides and bottom of the bowl so the mixture is evenly combined.
- 4
In a separate bowl, whisk together the flour, cocoa powder, cornflour, bicarbonate of soda and salt, breaking up any cocoa lumps. Add to the butter mixture and mix on low speed just until a few flour streaks remain. Fold in the remaining 200 g chocolate chips with a sturdy spatula, stopping as soon as no dry flour remains.
- 5
Divide the dough into 12 equal portions, approximately 99 g each before topping. Shape into tall, rough mounds rather than flattened discs. Place six on each prepared tray, leaving at least 5 cm between mounds. Press the reserved chips evenly into the tops, giving each cookie a total raw weight of approximately 101 g.
- 6
Refrigerate both trays for at least 30 minutes. During the final 15 minutes of chilling, preheat the oven to 190°C conventional / 375°F, or 170°C fan, with a rack in the middle.
- 7
Bake the first tray on the middle rack for approximately 16 minutes. The edges should be set and slightly crisp, and the tops should look mostly dry with shallow cracks. The centres should remain soft but must not look wet or contain raw dough.
- 8
Remove the first tray and immediately bake the second tray for approximately 16 minutes at the same temperature. Let each batch stand on its tray for 10 minutes before carefully transferring the cookies to a wire rack.
- 9
Cool each batch for a further 35 minutes on the rack, until completely cool and firm enough to lift without bending. The centres will settle into a soft texture as they cool. Allow approximately 45 minutes of cooling after the final tray leaves the oven.
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