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–+ servings

Double Chocolate Chip Cookies

A soft and chewy double chocolate chip cookie - the ultimate treat!. These cookies stay thick, hold their shape and make the perfect 'no reason at all' bake. This is a go-to cookie recipe for those times when only chocolate will do! Ideal for gifting, snacking or adding to a Christmas cookie box.
Print Recipe
Prep Time:15 minutes
Cook Time:11 minutes
Chilling Time:30 minutes
Total Time:56 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Cookies, Double Chocolate Cookies, NYC Cookies
Servings: 12

Equipment

Ingredients

  • 125 grams unsalted butter cold and cubed ½ cup + 1 tbsp
  • 150 grams light brown sugar ¾ cup
  • 75 grams caster sugar ⅓ cup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 160 grams plain flour 1 ⅓ cups
  • 50 grams cocoa powder ½ cup
  • 1 tablespoon cornflour cornstarch
  • ½ teaspoon bicarbonate of soda baking soda
  • ½ teaspoon salt
  • 150 grams chocolate chips any variety 1 cup

Instructions

  • Mix the butter and sugars. Add cold cubed butter, light brown sugar and caster sugar to your stand mixer. Beat until sandy and combined.
  • Add the egg and extracts. Mix in the egg, vanilla and peppermint extract.
  • Add the dry ingredients. In a separate bowl whisk flour, cocoa powder, cornflour, bicarbonate of soda and salt. Add to the mixer and blend into a thick dough.
  • Add the chocolate chips. Fold through until evenly distributed.
  • Chill the dough. Scoop into balls and chill for 30 minutes.
  • Bake. Heat the oven to 175 C and bake the cookies for 10 to 12 minutes. The edges should be set while the middles stay soft.
  • Cool. Leave on the tray for 10 minutes then move to a wire rack.