The Best Double Chocolate Chip Cookies

5 Aug 2017

I'll let you in on a secret. This post has been sitting in my drafts for well over a year now, but I absolutely hated the photo I originally took. Well, now is the time for it to be unveiled to the world! I think that cookies are a very personal thing and everybody likes their cookies a certain way - some love a thin, chewy cookie, some like a crumbly cookie and some like raisins in their cookies (anyone ever had that awful moment where they thought it was a chocolate chip cookie, but it was actually raisin? Horrifying). That being said, I haven't met anyone that doesn't like these particular cookies, not to blow my own trumpet too hard. Let me tell you a little bit about them.

These double chocolate chip cookies are my "thing" and most people that know me know that they're my "thing." I used to make them constantly (before I started exploring other baking avenues) and take boxes of them into work or sell them off at charity bake sales. My manager even said to me that he would really like to sell them at the bar on more than one occasion, which was very flattering. So for all of those people that hounded me for the recipe, here it is! There really isn't too much to them and the dough is stupidly easy to make, so I can guarantee that these guys will become your "thing" too in no time at all.
So how do I like my cookies? I like them chunky with a slightly cakey, crumbly inside. None of these flat, wafer thin cookies - I like mine to be full and good for dunking. I use two types of sugar - light brown muscovado and granulated - to get a gorgeous colour on them when they bake and to also add an extra bit of sweetness. The combination of the amount of plain flour and the bicarbonate of soda makes for that lovely, domed centre that hides the cakeyness below. I usually double the ingredients to make 20+ cookies, so baking these can be a little time consuming (unless you have a fan oven, which means you could bake multiple batches at a time), but the dough is so simple to make. What makes them really great though, is that the dough is so versatile and you can use anything with it. For example, a couple of Christmases ago, I used Terry's chocolate orange instead of milk and white chips, and they went down a storm! Anything goes with these little fellas, so why not give it a go?

You will need:
150g softened unsalted butter
80g light brown muscovado sugar
80g granulated sugar
10ml/2 teaspoons vanilla extract
1 large egg
225g plain flour
Half teaspoon bicarbonate of soda
A pinch of salt
100g white chocolate chips
100g milk chocolate chips

  1. Preheat your oven to 190c/170c fan/gas mark 5 and line two trays with greaseproof paper. I always need more than two trays, so you can either line more or keep reusing the ones you already have out, making sure to replace the paper each time.
  2. Cream the butter and both of the sugars together until they become fluffy and lighter in colour. Beat the vanilla extract and the egg into the mixture until well combined.
  3. Sieve the flour, bicarbonate of soda and salt over the mixture and fold with a wooden spoon. Before these are folded in fully, add in both of the chocolate chips. At this point, I find it easiest to use my hands to combine everything together, but you can use a wooden spoon if you like! However, make sure the flour is completely mixed in, otherwise you could end up with horrible, flat cookies.
  4. Once everything is combined, take a small amount of dough, roll it between your hands to form a ball and place on the tray. Using your middle three fingers, press down gently on the dough to flatten it a little or until they're about a centimetre thick. Repeat this process, making sure to leave about 5 cm of space between each one to allow spreading.
  5. Bake them for 10 minutes, or until the edges start to turn golden brown. Don't worry if they don't seem totally done, they firm up as they cool and turn beautifully soft.

And that's all it takes! Whilst baking each batch for 10 minutes can be a bit of a pain if you have a conventional oven, especially if you've doubled the mixture, you're left with these golden pieces of deliciousness. One thing you can do to pass the time is stick a bit of music on and have a kitchen party with yourself. I've made a baking playlist on Spotify that I update regularly, so if you're looking for some great oldies to shimmy to, definitely take a look!
As I mentioned before, these little fellas are so versatile, so you can add almost anything you like! I'm desperate to try adding Daim pieces or fudge chunks, or even freeze dried raspberries and white chocolate. The possibilities are endless!

Whould you like to comment?

  1. Olivia, these look so tasty. Next time I'm in the mood for cookies I'll turn to this recipe!

    1. Oooooh you should definitely give them s go, Anna! x