If I had to choose chocolate chip cookies versus a double chocolate chip cookies, I would choose the double chocolate chip cookie any day! I absolutely love chocolate, and I absolutely love cookies, so when you combine the two but double the chocolate, I believe that is a match made in heaven.
I am quite particular about the type of cookie I like. I know many like myself prefer to have a cookie that is crispy on the outside and chewy on the inside. Unfortunately, this cookie isn’t like that. BUT what I can guarantee is that this double chocolate chip cookie is absolutely delicious. There is no doubt about that.
The texture of this cookie is a mix between a brownie / a cookie / a cake. A brookie? Crakie? I think crakie works even if it doesn’t sound cool. We can work on names later. If you have a better idea, leave them in the comments below!
In the meantime here is my recipe for a super scrumptious and incredibly flavourful double chocolate chip cookie!
A CRAKIE – A COOKIE/CAKE/BROWNIE
Although this cookie may not have those crispy edges and soft center, it still has a great texture. First, I want to say that after 4 days this cookie still remains soft. Just like the first day they were made! The cookie has a dense fluffy texture, similar to a cake/brownie. It is soft all over but not chewy. This is ideal because I find that the cookie itself doesn’t become too heavy (like the crispy-chewy ones) and it is not super sweet.
Furthermore, this cookie definitely has a strong flavour of chocolate. The flavour punch comes from the mixture of cocoa powder, and dark, white and bitter-sweet chocolate. Like I said, this is double chocolate chip cookie. In fact I should name this triple chocolate chip cookie instead! 🙂
I really like how the cookies turned out! Even though I would have preferred for them to be the crispy-chewy type. I thought that by semi-melting the butter (meaning 1/3 of the butter is melted while the remainder is soft), I would have been able to achieve that crispy-chewy style cookie.
I know from research that bread flour really lends itself to developing that chewy texture in cookies. Perhaps in the future, I will experiment with that! For now, the cookie is perfect in its own way. You get the chocolate flavour, the white chocolate adds a caramel sort of taste, and these babies stay soft 3 days later.
I like to have my double chocolate chip cookies with a nice tall glass of cold milk! 🙂
DOUBLE CHOCOLATE CHIP COOKIES
Double Chocolate Chip Cookies
A mix between a brownie, a cake, and a cookie, these double chocolate chip cookies are a decadent way to enjoy a cold glass of milk!
Ingredients
- 1 cup butter, semi-melted (see note)
- 3/4 cup cane sugar
- 1/4 cup brown sugar
- 2 tsp vanilla
- 1 tsp chocolate extract (optional)
- 1/2 tsp coffee extract (optional)
- 2 eggs
- 1/2 tsp salt
- 2 cups flour
- 1 tsp baking powder
- 1/2 + 3 tbsp cup cocoa powder
- 3 tbsp hot chocolate powder (you can omit this, and add 3 tbsp cocoa powder instead)
- 1 cup chocolate chips (mix of dark, bitter-sweet and white)
Instructions
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Preheat oven to 350 F degrees. Cream the butter and sugar together for 5 minutes, until nice and creamy. Add your extracts. Mix in one egg at a time, ensuring that the egg is well incorporated (1 minute each egg).
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Fold in your dry ingredients, adding the chocolate chips part-way through, Do not over mix your dough. Fold until combined and no streaks of flour or cocoa powder remain.
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Scoop 3 tablespoons worth of dough and roll it in your hands, place 4-6 balls on your baking sheet (lined with parchment paper). Bake the cookies for 13-15 minutes. 13 minutes will yield a slightly undercooked cookie while 15 minutes will give you a perfectly cooked cookie. Leave the cookies on the tray for 3-5 extra minutes before transferring them onto a wire rack.
Recipe Notes
I melted my room temperature butter for 30 seconds in the microwave to have 1/3 of my butter melted and the rest softened.
If you find that your cookie dough is too soft, chuck it in the freezer for 30 minutes!
To achieve round flatter shaped cookies, roll your cookies into a ball then flatten them with the palm of your hand.
I used 1/5 scoops of my cookie scooper worth of dough to yield bigger cookies.
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THIS COOKIE IS A DIET BREAKER FOR SURE. THE TEXTURE IS FLUFFY AND DENSE AND IS FULL OF A CHOCOLATEY FLAVOUR. THESE DOUBLE CHOCOLATE CHIP COOKIES ARE BEST ENJOYED WITH A NICE TALL GLASS OF COLD MILK!
