20 Nov 2013

Double Chocolate Chip Cookies

No Comments Baking and Cookies

Insanely chocolatey cookies. This makes around 20 decent sized cookies.

The dough you end up with is very thick, it’s probably easier if you roll it into a log then slice.

  • 180g 70% cocoa chocolate, chopped (I used Montezuma’s giant buttons chopped into chunks)
  • 60g unsalted butter
  • 2 large eggs
  • 100g (1/2c) brown sugar
  • 70g (1/3c) castor sugar
  • 62g (1/2c) plain (all purpose) flour
  • 200g (1/3c) cocoa
  • 1/2 tsp baking soda
  • 200g (1c) white chocolate chips (I used Montezuma’s buttons)
  1. Oven to 170C/340F.
  2. Melt 180g 70% chocolate and 60g butter, set aside to cool.
  3. Whisk 2 eggs, 100g brown sugar, 70g castor sugar until light and creamy.
  4. Fold in chocolate mix. It’s important the chocolate mixture is allowed to cool before being added to the eggs. If it’s too hot this will make the mixture too liquid.
  5. Sift in 62g plain flour, 200g cocoa and 1/2 tsp baking soda and fold through the batter before adding the chocolate chips.
  6. If you leave this in the fridge for 20 minutes it will be sliceable. It’s a very stiff dough.
  7. Form into chunks/slices on a greased baking sheet lined with baking paper and bake for 10 to 14 minutes.

You can keep the batter in the fridge for a week and the freezer even longer, just roll it into a log before freezing, defrost thoroughly before baking.

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