Double Chocolate Chunk Cookies
gooey, soft and buttery double chocolate chunk cookies
What’s better than chocolate chunk cookies? DOUBLE CHOCOLATE CHUNK COOKIES!
These cookies are incredibly gooey, soft, buttery and of course, chocolatey!
Some notes before you begin:
ROOM TEMPERATURE BUTTER
Softened. the best way to do this is by cutting the butter into smaller cubes and letting it sit at room temperature for around 30 minutes before you use it.
FREEZING THE DOUGH
Freezing the cookie dough prevents the cookies from spreading too much when baking. I’d recommend freezing the cookie dough balls for at least 2-3 hours. The longer you freeze, the better texture you get. Freezing them overnight is ideal.
One of the best things about freezing your cookie dough balls is that you can make them at a later date and they still taste completely fresh! To store cookie dough balls in the freezer, all you have to do is put them into a zip lock bag. Take out as many cookie dough balls as you want to bake in one go and leave the rest in the freezer to bake later.
HOW TO GET UNIFORM COOKIES
This is the trick to getting uniform cookies is to use a biscuit/cookie cutter to swirl around the cookies whilst they are still warm. This helps to neaten the cookies, make them rounder, and also bring them in if they spread too much. Since these cookies are extremely buttery, they tend to spread, therefore this step is essential.
CHOCOLATE
I’ve used a mixture of milk and white chocolate (50:50 ratio), as I feel this combination gives these cookies the perfect taste. You can use more or less milk/white chocolate according to your preferences. I have also added chopped walnuts for a nutty flavour however this is optional.
MILK
The plant milk I have used in this recipe is oat milk. However you can use any plant milk you like or even substitute for dairy milk if you prefer.
CAN I MAKE THESE COOKIES VEGAN?
Absolutely. All you have to do is use vegan butter, plant milk of your choice (as in the recipe) and vegan chocolate.
Double Chocolate Chunk Cookies
Ingredients
Instructions
- Line a baking tray with non-stick greaseproof/baking paper.
- Chop both chocolates into small-medium sized chunks and put aside.
- In a large bowl, cream the butter and sugars together until you get a pale fluffy texture. Using a hand mixer is the quickest and easiest way to do this however you can also do it manually using a hand whisk.
- Add the vanilla extract and milk to the butter and sugar mixture. Whisk until combined.
- Slowly add the flour, cocoa powder, salt, baking soda and baking powder to the wet butter-sugar mixture and mix until just combined. Add in the chocolate chunks and walnuts, mix again (set aside a few chocolate chunks to decorate cookies).
- Using an ice cream scoop, scoop balls of the cookie dough onto your tray. You could also use your hands, but a scoop helps to make more evenly sized balls. Ensure that the cookie dough balls do not touch otherwise they will stick to one another.
- To get chocolate puddles on top of the cookies, press the extra pieces of chocolate on top of the cookie dough balls. Chill cookie dough balls in the fridge for at least 3 hours (overnight is best). You could also freeze cookie dough balls for 1-2 hours.
- Preheat the oven to 175°C/350°F. Place the cookie dough balls on your lined baking tray spacing them out at least 2 inches apart as these cookies spread significantly.
- Bake the cookies for about 12 minutes. Remove from the oven and while the cookies are still warm, take a large cookie/biscuit cutter and swirl the cookie around in it to neaten edges into a circle. This also helps to bring the cookie together if it has spread too much.
- Allow cookies to cool for 10 minutes before transferring onto a cooling rack and allow them to cool completely before serving. These cookies are extremely fragile and soft so do not pick up when they are warm or they will crumble/break.
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