Double Chocolate Chip Cookies

Ingredients

• 227 g (1 cup)unsalted butter, cold and cut into cubes
• 200 g (1 cup)light brown sugar
• 100 g (½ cup)granulated sugar
• 2 largeeggs, chilled
• 120 g (1 cup)cake flour
• 180 g (1½ cups)plain flour
• 25 g (¼ cup)unsweetened natural cocoa powder
• 3 g (1 teaspoon)cornflour
• 3.75 ml (¾ teaspoon)bicarbonate of soda
• 2.5 ml (½ teaspoon)salt
• 170 g (1 cup)bittersweet chocolate chips
• 170 g (1 cup)milk chocolate chips

Instructions

1. 1

   Cream butter and sugar

   Using a stand mixer fitted with the paddle attachment, beat the butter, light brown sugar and granulated sugar on medium speed for about 4 minutes. Add the chilled eggs one at a time, beating after each just until combined.

2. 2

   Whisk dry ingredients

   In a separate bowl, whisk together the cake flour, plain flour, cocoa powder, cornflour, bicarbonate of soda and salt. Set the mixture aside.

3. 3

   Make the dough

   Add the dry mixture to the cookie batter and beat just until the dough comes together. Fold in both types of chocolate chips with a rubber spatula.

4. 4

   Shape and freeze

   Weigh out large mounds of dough at about 127.5 g each. Divide them between two baking sheets lined with baking parchment, cover and freeze for at least 1 hour before baking.

5. 5

   Heat the oven

   Twenty minutes before taking the dough mounds out of the freezer, preheat the oven to 200°C.

6. 6

   Bake the cookies

   Bake for 10–12 minutes, until the tops are set and the centres are still slightly underbaked.

7. 7

   Cool before serving

   Leave the cookies on the baking sheets for 5 minutes, then carefully transfer them to wire racks. Enjoy them slightly warm or at room temperature.

What are double chocolate chip cookies?

These are American-style chocolate cookies made with cocoa in the dough as well as chocolate chips. The style is known for generous, thick cookies, and this version combines two kinds of chips for contrasting chocolate flavours.

Cold butter, a brief mix after adding the flour and a long freeze all help the large portions hold their shape. The result is a set top with a softer centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 503 calories, 6g protein, 66g carbs, 25g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate contribute much of the fat. Eggs and chocolate provide some protein. For a more balanced plate, enjoy a cookie with fruit and a glass of milk rather than serving several cookies at once.

Why use two kinds of flour?

Cake flour: its lower-protein texture helps keep the crumb tender.

Plain flour: it provides structure for the sizeable dough portions. Cocoa, cornflour, bicarbonate of soda and salt are whisked with both flours so they are distributed evenly.

Mix the dough gently

Cream the butter and sugars for about 4 minutes, then add the chilled eggs one at a time and stop beating as soon as each is incorporated.

Once the dry ingredients go in, mix only until the dough comes together. Folding in the chips with a spatula helps avoid overworking the dough.

Freeze for thicker cookies

Portion the dough into mounds of about 127.5 g each and freeze them for at least 1 hour. This is an important part of the method: the frozen portions are less likely to spread rapidly in the oven.

The recipe uses two baking sheets lined with baking parchment. Keep the mounds covered while they freeze.

Look for set tops

Bake at 200°C for 10–12 minutes. The tops should look set while the centres remain slightly underbaked; they will continue to settle as they cool.

Leave the cookies on the hot baking sheets for 5 minutes before moving them to wire racks. Handle them gently while they are still soft.

Serve them simply

These cookies can be eaten slightly warm, when the chocolate chips are soft, or at room temperature once the centres have settled.

For a simple dessert, serve one with a glass of milk or alongside fresh berries. Allow the cookies to cool enough to transfer without breaking.

Recipe notes & tips

• Use a kitchen scale to portion each mound at about 127.5 g.
• Freeze the covered dough portions for at least 1 hour before baking.
• Start preheating the oven 20 minutes before the dough comes out of the freezer.
• Mix the flour into the batter only until the dough comes together.
• Check the cookies at 10 minutes, as baking time can vary slightly by oven.
• Wait 5 minutes before transferring the cookies from the baking sheets.

Variations

• More bittersweet: swap some of the milk chocolate chips for extra bittersweet chips.
• More milk chocolate: use more milk chocolate chips in place of some bittersweet chips.
• Smaller cookies: divide the dough into smaller mounds and check them earlier in the bake.
• Cocoa flavour: use a different unsweetened cocoa powder while keeping the stated quantity.
• Cookie sandwiches: once fully cool, pair two cookies with a filling of your choice.

Common mistakes to avoid

• Skipping the freeze: the cookies may spread more; freeze the portions for at least 1 hour.
• Overmixing after adding flour: the dough can become tough; stop once it just comes together.
• Adding eggs all at once: incorporate them one at a time, beating briefly after each.
• Baking until the centres look fully done: take them out when the tops are set and centres slightly underbaked.
• Moving them straight away: give the cookies 5 minutes on the baking sheets so they are easier to transfer.
• Crowding the sheets: divide the dough mounds between two lined baking sheets as directed.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Warm briefly in the microwave if you would like the chocolate soft again.

Frequently asked questions