Sunday, 14 September 2014

Double chocolate chip cookies

Double chocolate chip cookies. Best. Cookie. Ever. They're soft, gooey, and ohhhh so decadent. 

They're my favourite, but because they are so loaded with sugar, chocolate, and all sorts of delicious yet unhealthy things, I only make them on special occasions - birthdays and the loads of winter holidays that we celebrate. Don't worry, I only eat about half of the batch myself, and am usually kind enough to share with other people. 

So get out your baking gear folks, and be prepared to make the best cookies ever. If you're willing, you can share, but I give you permission to eat the entire batch yourself. 

Double chocolate chip cookies


12-16 cookies, depending on how big you want 'em


  • 12 tablespoons or 170 grams of butter
  • 1/4 cup unsweetened cacao 
  • 2 cups flour (I use half whole wheat half white, all purpose) 
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 2 eggs
  • 3 teaspoons vanilla
  • 3 tablespoons vanilla sugar
  • 1 3/4 cups brown sugar 
  • 7 ounces or 200 grams dark chocolate chips (not sweetened) 
  • 3.5 ounces or 100 grams white chocolate chips 


  • Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius
  • Melt the butter (I use a saucepan, but you can also do that in the microwave) 
  • Mix in the cacao to the butter in a medium bowl and set aside. You can use a whisk and should mix it gently until the butter is smooth and the cacao well incorporated
  • Get out a larger bowl and mix together the flour, baking powder, sugars, salt, and chocolate chips. Set aside. 
  • Take out another large mixing bowl and crack the eggs into it. Beat them gently, then add the mixtures you had previously set aside: flour/sugar and the butter/cacao mixture
  • I like to mix the ingredients all together quickly until the eggs are well incorporated. I am always a bit fearful of over mixing when it comes to baked goods. I add the flour mixture gradually to the eggs. 
  • Use an ice cream scoop, a spoon, or clean hands to portion out 6 to 8 balls of cookie dough mixture onto a baking sheet (that is lined with baking paper). 
  • Bake for 10-12 minutes
  • Let cool for a few minutes before transferring to a cooling rack 

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