Food & Drink Magazine

Double Chocolate Chip Cookies

By Clevermuffin @Clevermuffin

Double chocolate chip cookies
This soft, melt-in-your-mouth double chocolate chip cookie was one of the first things I learnt to make. I guess I was about nine and what I really like is the directions I wrote to myself as I made mistakes. My recipe reads, in wonky handwriting:

“Don’t put them in the tin until they’re all cooled or they’ll go too soft”
“Don’t overcook them or they’ll turn into rocks, they’re better soft”

Thanks nine-year old Aimee. Noted.

Double chocolate chip cookies

Waiting to be cooked

I actually remember the time that I made a double batch and put them into the tin before they’d cooled. I was so excited about the prospect of 48 double chocolate chip cookies I started piling them into a tin just so I could see the chocolatey goodness en masse.

Yeah. Don’t do that. Wait till they’re cooled. Even nine year olds know that.

Double chocolate chip cookies

These are soft and just a little crunchy on the outside. Highly recommended.

Ingredients
125 grams butter, softened
½ cup firmly packed brown sugar
½ cup white sugar
1 teaspoon vanilla essence
1 large egg
1 cup plain flour
4 tablespoons cocoa (or flour if you want to make them plain)
½ teaspoon baking powder
125 grams of dark and/or light chocolate chips, I like to do ½ and ½

Method

  1. Preheat oven to 180 degrees and line two cookie trays with baking paper.
  2. Beat butter and both sugars together until consistent and creamy looking (note: as a child I know that I didn’t used to beat them together, I just melted the butter and mixed it all together. It worked fine. Not sure why as a, erm, grown up I am going for the more traditional method).
  3. Add egg and vanilla essence and beat together.
  4. Put flour, cocoa and baking powder in your bowl and mix together. Fold in chocolate.
  5. Take a teaspoon of mixture and roll into a bowl, then flatten slightly with a floured fork (again, as a child I just squished it with my hand, no harm done)
  6. Cook for 8-10 minutes, turning half way. 8 minutes is usually plenty, have the guts to pull them out when you think they might be underdone. It’s better that way.
  7. Transfer to wire rack to cool (I didn’t even know what a cooling rack was when I was a kid, so whatever).

Makes 24 fabulous cookies.

Healthy: 125 calories a cookie

Gluten free: Nooo.

Storage: Wait till cool, then in an airtight container. Lasts a week or so, if you can.


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