Double Chocolate Chip Cookies
Equipment
Ingredients
Dry Ingredients
all-purpose flour
210 g
unsweetened cocoa powder
60 g
baking powder
7.5 g
baking soda
5 g
cornstarch
2.5 g
espresso powder
2 g
salt
1 g
Wet Ingredients
unsalted butter (cold)
225 g
dark brown sugar
150 g
granulated sugar
50 g
egg (cold)
2 piece
vanilla bean paste
10 ml
Mix-ins
semi-sweet chocolate chips
200 g
milk chocolate chips
200 g
Instructions
Preheat oven and prepare baking sheet
Preheat the oven and line a baking sheet with parchment paper.
Mix dry ingredients
Whisk together flour, baking powder, baking soda, espresso powder and cornstarch in a medium bowl.
Cream butter and sugars
Cream together brown sugar, granulated sugar, and cold butter in a large bowl until light and fluffy.
Add eggs and vanilla
Beat in cold eggs one at a time, followed by vanilla bean paste, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
Combine wet and dry ingredients
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Add chocolate chips
Stir in semi-sweet and milk chocolate chips.
Scoop dough and prepare for baking
Scoop 4 ounce portions of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with extra chocolate chips.
Chill the dough
Chill the dough for 2 hours before baking.
Bake the cookies
Bake for 12-15 minutes on middle rack or until edges are lightly golden brown.
Cool the cookies
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 1 month. Thaw at room temperature before serving.
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