Sometimes, I just suddenly get a very strong urge to bake cookies. This only happens with cookies, strangely enough. Never with muffins, pies, cakes… No idea what that’s about, but when it happens, I just roll with it.
A few weeks ago on a Friday, I got the Cookie Urge again while I was at work and I decided to prepare cookie dough that evening and then bake the cookies the next morning (they turn out the best if you leave the dough in the fridge overnight!). I decided to try out something new, and I remembered the double chocolate chip cookie I’d had at Subway (no spon – but wouldn’t that be cool) the other day. Those cookies really are amazing, aren’t they? And the double chocolate chip is definitely my favourite.
So, I decided to bake my own double chocolate chip cookies and they came out amazing! There’s just something about that combination of dark chocolate cookies with white chocolate chips. And I don’t even really like white chocolate!
I had a bit of a hiccup along the way in that I found out I was out of plain flour when I’d already started baking. Whoops! I did still have wholemeal flour, though, so I used that instead. They still came out great, but a little more tough and dense than I’d imagined them to be. I put “plain flour” in the recipe because I still think that works best, but this proves you can definitely use wholemeal too! If you use plain flour, your cookies will probably spread a little more than mine did.
Anyway, enough babbling. Let’s get to the recipe!
You’ll need… (for about 25 cookies)
- 125 g butter
- 160 g brown sugar
- 1 egg
- 1½ teaspoon vanilla flavouring
- 225 g plain flour (or wholemeal flour)
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- a pinch of salt
- 35 g cocoa powder
- 80 g dark chocolate chips
- 100 g white chocolate chips
- parchment paper
- baking tray
- and an oven of course! These cookies need to be baked at 180 °C (don’t forget to preheat your oven!)
Don’t have any chocolate chips on hand (or feel like they’re too expensive)? You can also just use dark chocolate and white chocolate and cut them up into chocolate chip size. Much cheaper, but a bit more work.
So, let’s get baking!
1. Mix butter and sugar Put the softened butter and the light brown sugar in a bowl and mix them together until you’ve got a nice creamy consistency. Since it was late at night and I have neighbours, I used a wooden spoon, which worked perfectly for the entire recipe.
2. Add egg and vanilla flavouring Once the butter and sugar are nicely mixed together, add your egg and the 1½ teaspoon of vanilla flavouring to the mixture and mix together again.
3. Add flour, baking soda, cornstarch, salt, and cocoa powder Time to add the dry ingredients. Firstly, sieve the flour above the bowl (preferably in parts) and mix it through, then add the cocoa powder, baking soda, cornstarch and a pinch of salt and mix everything through. You’ll have a nice, solid dough by now.
4. Add the dark and white chocolate chips This is where the magic gets added to these cookies! Add both types of chocolate chips to your dough and mix them through.
5. Let the dough rest in the fridge Now, this is going to take some time, because if you want the best flavours for your cookie, it’s best to let the dough rest for at least 5 hours (I usually make the dough in the evening and then bake the cookies the next morning). I just put the entire ball of dough in the fridge in a bowl wrapped with cling film. However, that made it quite hard to separate little balls of dough the next day, so if you’ve got enough room in your fridge I recommend already forming little balls, putting them on a tray or a plate and then putting them in your fridge (covered with cling film of course).
6. Divide dough in balls over baking tray Line your baking tray with parchment paper, and then transfer the dough in little balls to the baking tray. Gently press them down a bit, so they are not entirely round. Leave enough room between the clumps of dough, because they will spread out quite a bit. I only put six clumps of dough on my baking tray at a time.
7. Bake! Put your baking tray into the oven and bake the cookies for 14-16 minutes at 180 °C. Usually, you know cookies are done when they start to turn golden brown around the edges, but of course, that doesn’t work with chocolate cookies. You’ll just have to trust your gut! Also remember that cookies always toughen up when they’re cooling down. Take the tray out of the oven and let the cookies cool on the tray for about 10 minutes before transferring them to a wire rack (or a plate).
And that’s it! You’ve got yourself some delicious double chocolate chip cookies! I’m getting cravings again just typing this up…