Double choc-chip cookies
Double choc-chip cookies combine rich dark chocolate and creamy white chocolate for a decadent treat. Baked until crispy at the edges and chewy in the center, they're perfect for any occasion.
Cook time 15 min
Prep time 10 min
Ingredients:
1/2 cup butter1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup all-purpose white wheat flour
1/2 cup self-raising flour
1/3 cup dry cocoa powder
1/2 cup white chocolate
1/2 cup dark chocolate
Double choc-chip cookies are a delightful treat for any chocolate lover. These cookies blend the richness of dark chocolate with the creamy sweetness of white chocolate, providing a decadent experience in every bite. Whether you're baking for a special occasion or simply indulging in some homemade goodness, this recipe promises cookies that are crispy on the edges and chewy in the middle.
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the egg to the butter and sugar mixture. Continue to beat until it is fully incorporated and the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, self-raising flour, and cocoa powder until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a spatula or wooden spoon, fold in the white chocolate and dark chocolate chips or chunks until they are evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set and the centers are still slightly soft. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy your delicious double choc-chip cookies with a glass of milk or your favorite beverage!
Enjoy your freshly baked double choc-chip cookies with a glass of milk or a hot cup of coffee. The perfect combination of rich chocolate flavors and varying textures make these cookies a favorite for any occasion. Store them in an airtight container to keep them fresh for several days, if they last that long!
Double choc-chip cookies FAQ:
Use a standard baking sheet (about 18x13 inches) lined with parchment paper or a silicone baking mat. This size allows for even spacing and proper baking.
Bake the cookies for 10-12 minutes. They are done when the edges are set and the centers are still slightly soft. They will firm up as they cool.
Yes, you can substitute butter with an equal amount of margarine or a plant-based butter alternative for a dairy-free option.
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months.
You can reduce the amount of cocoa powder to 1/4 cup or replace it with an equal amount of all-purpose flour to make a less chocolatey cookie.
Cooking Tips:
- Ensure your butter is at room temperature before you begin, as this will make it easier to cream with the sugars.
- Sift your dry ingredients like flour and cocoa powder to prevent any lumps in your cookie dough.
- Chilling the dough for at least 30 minutes before baking can help prevent the cookies from spreading too much in the oven.
- Use a cookie scoop for evenly sized cookies which will bake uniformly.
- Avoid overbaking. The cookies might look slightly underdone in the center when you take them out, but they will continue to set as they cool.
Nutrition Facts
8 ServingsCalories 400kcal
Protein 7g
Carbohydrates 66g
Fiber 4.65g
Sugar 40g
Fat 24g
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