I’m back with another fun baking recipe – Double Chocolate Chip Cookies. It should come as no surprise that I really do enjoy a good chocolate treat! And this recipe is perfect for when you want to throw something together without too much fuss. They’re baked just enough to be chewy on the outside, while maintaining a softer, fudge-like centre. Simply delicious! They’re great as an afternoon snack with a cup of tea or as a little evening delight after dinner.
Let’s jump right in!
Making the chocolate chip cookie dough
This is a quick recipe to prepare but it does need a few bowls to mix together the different components. I start by melting the butter and chocolate as they need time to cool. The easiest way to accomplish this is with a double boiler. Place the butter and dark chocolate into a heatproof bowl. Then take a saucepan and half fill with water. Warm it over a medium heat, reduce it to low and then place the bowl on top of the saucepan ensuring that the base of the bowl doesn’t touch the water. Stir the contents until everything has melted and combined then set aside to cool.
While the chocolate mixture is cooling, it’s time to prepare the dry ingredients. Sift the flour and cocoa powder together in a large mixing bowl. Give the powdered mix a good stir to ensure everything is well combined and there are no pockets of white flour remaining.
Add in the brown sugar and stir again to combine. The brown sugar is what gives these cookies their fudgey centres. Try to avoid any large clumps of sugar and smush them with the back of a wooden spoon if needed. It doesn’t matter if there’s a few smaller ones, but any large clumps will affect the final cookies and they won’t be the right texture. Make a well in the centre of the combined mixture and set aside.
Lightly whisk the eggs until evenly combined. Pour into the well in the dry ingredients and add in the cooled melted chocolate mixture. Stir everything with a wooden spoon until just combined. The mixture should be a dense and sticky texture that appears glossy. It’s important not to over-mix the dough at this point, so just stir until combined and don’t overwork it.
At this point, add in the chocolate baking chips and stir them through the dough. I like to use a 50/50 mix of milk and white chocolate chips. They look good in the cookies and they help balance out the richness of the dark chocolate biscuit. However, you can substitute whichever baking bits you prefer – they’ll all work well. Just be sure to use the baking bits and not the melts. The melts will do just that in the oven and you won’t have any chocolate chips to crunch on!
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Rolling and baking cookie dough
Now that the dough is ready, it’s time to make the cookies. Feel free to make these cookies whatever size you like. I prefer mine to be a medium size – not as big as ones you’d buy in a café, but also not so small that you’d call them bite size. Basically they’re a good adult treat size. To get them this size, scoop about a heaped tablespoon of dough at a time.
Using your hands, roll the dough into a ball and place it onto the baking tray. Evenly space the balls of dough and arrange them in an offset pattern. Using this pattern will allow room for the cookies to spread as they bake and will ensure that they cook evenly. I wrote more about this in my Chocolate Crackle Cookies recipe so go check it out if you’d like to learn more.
Bake the double chocolate chip cookies in the oven for about 12 minutes or until just firm to touch. You don’t want to overcook them at this point because they will set once they come out of the oven. Keep in mind if you adjusted the cookie size above, you’ll need to adjust the cooking time. Smaller cookies will cook faster and larger ones will cook slower.
In all cases, when the cookies are just firm, remove the tray from the oven and set aside to cool for about 5 minutes. This will give the cookies time to set and ensures they are perfectly fudgey. After 5 minutes, transfer the cookies to a wire rack to cool completely.
Yummy double chocolate chip cookies!
Although these cookies can be eaten while they are still warm, they taste a lot better once they have cooled completely. In fact, I often think my cookies taste better the day after they’ve been baked. There’s just something about how all the ingredients settle once they’ve had a chance to sit. So if you have enough patience, I do recommend you prepare them in advance. The cookies will easily store in the pantry for a week if kept in an airtight container – although I’d be surprised if you can resist eating them for that long!
I hope you enjoy my Double Chocolate Chip Cookies. If you’d like to try some more fun baking recipes, be sure to check out my Chocolate Crackle Cookies, Chocolate Brownies or Raspberry and White Chocolate Muffins.
Double Chocolate Chip Cookies
- Small saucepan
- 180 g unsalted butter, roughly cubed
- 150 g dark chocolate, roughly chopped
- 180 g plain flour
- 90 g cocoa powder
- 200 g brown sugar
- 3 eggs
- ½ tsp sea salt
- 100 g chocolate baking chips, milk or dark
- 100 g white chocolate baking chips
- Preheat the oven to 180ºC. Line a baking tray with baking paper.
- In a small heatproof bowl, combine the butter and dark chocolate. Heat a saucepan of water over low heat and place the bowl over the saucepan ensuring the base of the bowl does not touch the water. Stir the butter and chocolate until completely melted and combined. Remove from the heat and allow to cool.
- Sift the flour and cocoa powder together in a large mixing bowl. Add the brown sugar and stir until well combined, ensuring there are no lumps of sugar in the mix. Make a well in the centre and set aside.
- Lightly beat the eggs and add into the well in the dry ingredients. Add the melted chocolate and stir until well combined. Mix until a sticky consistency is formed but don't over mix.
- Add the chocolate chips and stir gently to combine.
- Using rough tablespoonfuls, roll the mixture into a ball and place on the baking tray. Arrange the balls into an offset pattern to allow for spreading and even cooking.
- Place the tray into the oven and bake for 12 minutes or until just firm to touch. Remove the tray from the oven and allow the cookies to sit for 5 minutes before transferring to a wire rack to cool completely.
Have you tried this recipe?
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