With 2018 being so busy Halloween has just kinda passed me by. So, unfortunately, I haven’t been able to share any festive treats 😫 sorry. By way of saying sorry, I am sharing some super delicious Double Chocolate Chunk Cookies 🙌
These double chocolate chunk cookies are just simply packed full of chocolate. We have cocoa powder, milk chocolate chunks and white chocolate chunks. Making sure every bite is packed full of chocolate heaven.
From what I understand there are two different kinds of cocoa powder in the USA. Dutch Pressed and Natural. There is only one kind of cocoa powder that you bake with here in the UK. There are different quality cocoa powders, the cheaper the weaker in flavour but generally there is only one kind to buy.
I did a little reading up on this to try and steer my American readers in the right direction for the type I used in this recipe. I got my information from ‘Joy The Baker‘ and here is the article if you wish to read up on the differences in natural and Dutch pressed cocoa. So with some confidence, I am going to say use Natural cocoa powder in these cookies. As the majority of the rising agent is baking soda and that one seems to be the one to use with soda.
Because I favour using melted butter in most of my cookies, there is no need for hard work here. No mixer needs to be dusted off you just need a mixing bowl and a spatula. And you are all set to make these double chocolate chunk cookies. I also find using melted butter helps to keep cookies soft in the middle and just a little bit chewy.
It really is just a case of mixing the wet ingredients along with the sugars. Then mix up the dry ingredients and combining the wet and dry. Then leaving the dough to rest and chill for a little while in the fridge. Scooping the batter out then baking it, for a delicious batch of double chocolate chunk cookies.
I hope everyone has a wonderful and candy-filled Halloween 🎃
Double Chocolate Chunk Cookies
- 300 grams plain/All-purpose flour (2 and 1/2 cups)
- 60 grams cocoa powder (6/8 cup)
- 2 tablespoons cornflour/cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200 grams unsalted butter - melted (1 cup)
- 150 grams light brown sugar (3/4 cup - packed)
- 105 grams granulated sugar (1/2 cup)
- 1 large egg
- 1 yolk of a large egg
- 3 teaspoons vanilla extract
- 100 grams white chocolate chunks (3/4 cup)
- 100 grams milk chocolate chunks (3/4 cup)
- In a large mixing bowl combine the flour, cocoa powder, cornstarch, baking powder, baking soda and salt. Then place to one side.
- In a good size microwave safe jug, melt the butter on medium heat for around 60 seconds. Add the sugars, egg and egg yolk and vanilla extract into the jug with the melted butter and mix everything together.
- Pour the butter mixture into the mixing bowl with the flour and fold everything together. Add in the chocolate chunks and gently fold them into the cookie dough.
- Place the dough into the fridge and leave for at least 2 hours or up to 3 days.
- Once you are ready to bake your cookies preheat your oven to 180C/350F/Gas mark 4.
- Take the cookie dough out of the fridge and allow it to sit at room temp for 10 minutes, this will make it a little easier to scoop.
- I use an ice cream scoop to measure out my cookie dough, using a scoop helps to keep your cookies more uniformed in shape and size. Using an ice cream scoop gives you nice big bakery style cookies.
- Scoop your cookies out and place them on a baking sheet with a little bit of space between each of the cookies as they do spread in the oven. I found 6 to a tray was perfect.
- Bake your cookies for 10-12 minutes, but no more, the secret to bakery soft cookies is to underbake them by just a touch.
- Once baked, take the cookies out of the oven and transfer them to a wire rack to fully cool down. If you want your cookies a little flatter then this is the perfect time to do that, just gently press down on them with the back of a metal spoon. I like my cookies thick but some like them a little thinner.
- Once cool these cookies can be kept up to 5 days in an airtight tin or frozen for 2 months.