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.

If you enjoyed this recipe leave a comment below!