Chewy Double Chocolate Chip Cookie
Cookies should be it’s own food group, agreed! These are the most delicious chewy double chocolate chip cookies. So chocolatey with puddles of chocolate these cookies are perfect for holiday baking. These are so easy to make I can’t even begin to explain. If you love cookies you need to try these. Obviously kids love these but so do adults. I can’t wait for you to try these and fall in love with them.
Happy Baking!
Servings: 30-35 cookies
Prep Time: 20 mins
Baking time: 10 mins
Chilling Time: 1 hour
Total Time: 1.5 hours
Ingredients:
2 sticks softened unsalted butter
1 1/2 cups castor sugar
1/2 cup light brown sugar
2 eggs at room temperature; for eggless check notes
1 tbsp vanilla essence
2 1/4 cup all purpose flour
1/2 cup cocoa powder
1/3 cup unsweetened melted chocolate
1 tsp baking soda
1 tsp salt
1.5-2 cups mixture of chocolate chips and chunks. I used both milk and dark chocolate.
Directions:
In a bowl/stand mixer add softened butter, white sugar and brown sugar. Cream the butter and sugar together for 4-5 mins till it’s light and fluffy. Be sure to scrape down the edges of bowl in between.
In a bowl add flour, coca powder, salt and baking soda. Whisk it together. Keep aside.
Add vanilla essence to the creamed mixture and mix it in.
Add eggs one at time till it’s fully beaten in.
Add the melted chocolate and mix it in.
Add the flour mixture leaving about 1 tbsp of the mixture.
Toss the chocolate chips/chunks in the 1 tbsp left and then add it to the dough. Mix till combined.
Wrap the dough with cling wrap and chill in the freezer for atleast an hour.
When ready to bake, preheat oven to 350F.
Scoop cookie dough onto a parchment lined baking tray. Make sure to place the cookie dough far from each other as it spreads in the oven.
Bake at 350F for 9-13 mins. 12-13 usually mins will give a crisper cookie and 9-11 usually gives a gooier cookie.
Once baked let it chill for 10 mins before eating.
Notes/Tips:
Using a mixture of chocolate chunks and chips gives chocolate pieces as well as chocolate puddles. Chunks will melt into puddles and chocolate chips keep its shape.
Make sure the butter and sugars are well creamed. Not creaming it enough will not give a chewy cookie.
Be sure to space out the cookies on the baking tray so that they do not bake into each other. These cookies spread !!
Do not over mix after adding flour to prevent gluten formation.
Eggless- use flax eggs instead of eggs. Mix 2 tbsp ground fllax seed with 4 tbsp water in a small bowl. Set it aside for at least 5-10 minutes. It will become like a gel.
Optional- sprinkle some sea salt on the cookie dough scoops on the tray if you like.
Storing- Cookies an be stored in an airtight container and are good for 5-6 days. Reheat them before having. You can freeze the cookie dough in the freezer for upto 3 months, just make sure it is cling wrapped well. Thaw well before baking.
