Cookies

Double Chocolate Chip Cookies


Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 1 hour | Difficulty: Easy

Hello my lovelies! I’ve been sick with a cold. For the first time in about 3 years. It was ass. But you’ll be pleased that my taste buds are firing again. And what they want is cookies. I know there are a lot of variations on the chocolate chip cookie up on the blog already. There’s a lot of ground to cover. And a lot of opinions about what’s right. As y’all already know I’m a solid team crispy when it comes to my cookies. So these are my super addictive crunchy chocolate chip cookies. In addition to being awesome crispy cookies tend to keep better too. If you are a Kiwi of a certain age then you will be pleased to know these taste just like a Cookie Time. Not the Christmas bucket kind. The huge canteen/tuck shop/vending machine kind. If you’d rather have something chewy and soft in the middle try these.

This recipe doesn’t require chilling but you can if you want. If you do chill you’ll need to bake for slightly longer and you’ll get more browning. While it might be tempting to leave out the vanilla, almond and cinnamon in these cookies I recommend you don’t. They make them taste more of cookies. For real I swear.

If you’re going to bake the cookies straight away (duh) then heat the oven to 180C (350F). Line cookie sheets with baking paper and set aside.

Dice up the butter straight out of the fridge. We aren’t trying to get it fluffy so just cut it up pretty small and put it straight in. Add the sugar and ‘cream’ just until it’s mixed to a uniform paste with no pieces of butter.

Add the egg, egg yolk, vanilla and almond extract and mix on lowish speed until combined.

Add the flour, baking soda, baking powder, cornstarch, salt and cinnamon. Mix gently until just combined.

Add the chopped chocolate and mix through. Even if you’re using a mixer it can be easier to do this by hand to get it even.

Using a medium cookie scoop or a heaped tablespoon, portion out the cookies. They will spread a bit so leave a few inches between them on the cookie sheets.

Flatten to about 1/2 an inch high. You can use the bottom of a cup or glass or a fork. I’m classy so I often just use my fingers and roughly press them down.

If you’re into that sort of thing you can sprinkle some flaky sea salt on the cookies now. 

Bake for 13 to 18 minutes until dark golden and just collapsed a bit after puffing up. When you rotate the trays halfway through the cookies will be puffy and as they keep baking they will fall back down as they brown.

Transfer the cookies to a wire rack to cool. They will crisp up as they cool down. Perfect for dunking in milk.

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Double Chocolate Chip Cookies


Prep Time : 15 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy

Makes : approx. 25 to 30 large cookies

Crunchy golden cookies stuffed with dark and white chocolate chunks – perfect for dunking.

Ingredients:

  • 8 tablespoons (115 grams) unsalted butter
  • 1/2 cup (100 grams) sugar
  • 1/2 cup (100 grams) packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1 large egg yolk
  • 1 + 3/4 cups (250 grams) all purpose flour
  • 2 tablespoons (20 grams) cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 + 1/2 ounces (100 grams) dark chocolate, chopped
  • 3 + 1/2 ounces (100 grams) white chocolate, chopped

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • Cookie sheets lined with baking paper
  • Cookie scoop or tablespoon for portioning cookies

Directions:

If you’re going to bake the cookies straight away (duh) then heat the oven to 180C (350F). Line cookie sheets with baking paper and set aside.

Dice up the butter straight out of the fridge. We aren’t trying to get it fluffy so just cut it up pretty small and put it straight in. Add the sugar and ‘cream’ just until it’s mixed to a uniform paste with no pieces of butter.

Add the egg, egg yolk, vanilla and almond extract and mix on lowish speed until combined.

Add the flour, baking soda, baking powder, cornstarch, salt and cinnamon. Mix gently until just combined.

Add the chopped chocolate and mix through. Even if you’re using a mixer it can be easier to do this by hand to get it even.

Using a medium cookie scoop or a heaped tablespoon, portion out the cookies. They will spread a bit so leave a few inches between them on the cookie sheets.

Flatten to about 1/2 an inch high. You can use the bottom of a cup or glass or a fork. I’m classy so I often just use my fingers and roughly press them down.

If you’re into that sort of thing you can sprinkle some flaky sea salt on the cookies now. 

Bake for 13 to 18 minutes until dark golden and just collapsed a bit after puffing up. When you rotate the trays halfway through the cookies will be puffy and as they keep baking they will fall back down as they brown.

Transfer the cookies to a wire rack to cool. They will crisp up as they cool down. Perfect for dunking in milk.

Cook’s Notes:

  • Mix up the chocolates or swap some out for toasted nuts to suit your tastes – toasted pecans and hazelnuts are both excellent.
  • You don’t need to chill this dough but doing so will deepen the flavour and the cookies will brown more when you bake them.

 – These cookies will stay crisp and delicious for up to a week in an airtight container at room temperature – 

Adapted from Sugar Rush by Johnny Iuzzini.

© 2019 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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