Double Chocolate Cookies
I remember the very first time I had a cookie from Ben’s. It was lightly drizzling as we walked along Oxford street – I believe it was only my second time roaming around London streets then.. (who’d knew this bustling city would be where I call home now!)
My brother bought some Ben’s cookies for the fam bam, insisting it was the best cookie store in the world. The flavours we got were white chocolate & macadamia, triple chocolate chunk and peanut butter (yes, I still remember exactly what we ordered). The first bite into these freshly baked cookies was a surprise, the second bite was a revelation. Maybe I’ve not had enough cookies to know how the best should taste, maybe it is because my grandmother has never made cookies for me. Also maybe, the only cookie store I am familiar with is Famous Amos. Regardless, I had no doubt that it really was THE BEST COOKIE I had ever tasted in my whole life. I also realised that I definitely prefer my cookies to be slightly thicker, slightly cakier and slightly softer.
You simply have to try this Double Chocolate Cookie recipe – I got so many thumbs-up for them! Really overwhelmed by all the compliments I got, not to mention my little temporary moment of fame on reddit too! That was kinda fun. 😀
Nowadays I do have a lot of fun writing my own recipes. I spend days just experimenting with different ingredients and methods etc. I made so many batches of these Double Chocolate Cookies, but I only gave half of them away and ate the rest… which probably explains why I am having quite a lot of pimples lately, LOL!
Anyway, I baked these cookies for 8.5 minutes because I wanted to have that slightly unfinished cookie with that cakier & softer texture. If you prefer otherwise, another 2-3 minutes in the oven would make them crispier DOUGH I suggest to give the 8.5-minute recipe a try.
Casa du Duchess debuted with the chewy cookies series, where I spent WEEKS trying to find an ultimate fool-proof recipe for the classic chocolate chip. The cookie conundrum has really taught me so much, from the importance of precision to methods of making different cookies with different tastes and textures.
Eventually it all comes down to the following aspects:
#1 MEASUREMENTS
#2 TEMPERATURE
#3 LEAVENING
#4 INGREDIENTS
Using baking powder in cookie recipes
I started off with a recipe that I found online which replicates Millie’s cookies. The recipe has called for self-raising flour, I didn’t have any then and I was too lazy to get out of the house. So I ended up using all-purpose flour and baking powder instead (1 cup Ap + 2 tbsp BP = ~1 cup SR). Therefore, my first draft of recipe included two and a half tablespoons of baking powder! It honestly didn’t make much sense but I wanted to make some comparisons.
The conclusion is that more flour is required to achieve that cakier texture in a cookie. Baking powder does help but only up to a certain extent. I realised that too much baking powder creates the cracks you see on some cookies. The more baking powder is added, the deeper the cracks become. Honestly it is not a bad look, pretty scrumptious in fact! In the end I still reduced the baking powder because it clearly exceeded its ‘optimal point’ as a leavening agent. (oooh, microeconomics innit!)
If you’re in London and you’d like to buy some of these double chocolate cookies, hit me up! Seriously.
Double Chocolate Cookies
Ingredients
- 125 g Unsalted butter , softened
- 110 g Caster sugar
- 100 g Brown sugar
- 1 Egg , large
- 1 tsp Vanilla Extract
- 185 g All purpose flour
- 40 g Cocoa powder
- 3/4 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 200 g Semi-sweetened chocolate chunks / chips
- Sea salt for sprinkles (optional)
Instructions
- Prepare all your ingredients: Sift the flour, cocoa powder, baking soda, baking powder and salt together into another bowl. Use a fork to mix the flour mixture.
- In a mixing bowl, add in the room temperature butter, white sugar and brown sugar. Cream together using a whisk or a hand mixer for 3 minutes, until the butter and sugar mixture becomes light and paler in colour.
- Add in the egg and vanilla extract into the mixing bowl, continue whisking just until the mixture is incorporated.
- Add the flour mixture into the mixing bowl. Using a wooden spatula, fold the mixture until all the ingredients are combined. Then add in all the chocolates chunks/chips and fold the cookie dough. It is important to not overwork the cookie dough.
- Chill the cookie dough in the fridge for as long as 30mins or overnight. Option to scoop and roll your cookie dough into ball before chilling. *
- Preheat your oven to 180 degrees Celcius fan-assisted. Line a baking tray with a baking sheet. Place the chilled cookie balls on the tray, making sure that enough space is left between each cookie balls. Sprinkle some sea salt over the cookie balls, lightly pressing down to "stick". Bake the cookie doughs for 8.5 minutes. **
- Let the cookies cool completely on the baking tray. Otherwise, transfer to a wire rack after 10 minutes.
Notes
19 Comments
Anonymous
Honey, this is AMAZING!!! I always use this recipe and my family calls it my “legendary cookies”! Thanks you so, so, so, so, so much!!!! Would HIGHLY recommend… 🍪
Anonymous
i like chippies
B
This recipe is top notch. The cookies really are exceptional and I think they might be just as good as Ben’s cookies. The piece of chocolate and salt on the top are really essential for the best results
Johnny Walker
Waaaay too sweet, but otherwise great. Personally I’d recommend halving the sugar if you prefer richer flavours.
Fattom4gm
Really the best cookies ever.
I made them today and they were really delicious..
Anonymous
These cookies are amazing. Crisp on the outside soft on the inside. Best ever.
Beth
These cookies really are amazing. So easy and simple to make but honestly so delicious. I’ve made them for people a number of times now all with raving results. Only question is how to cook them if you’ve frozen them!
The Real Person!
Hi Beth! Usually I’d prepare them in double balls and freeze them on a pan separately for 30 mins at least. I would then get a zip lock bag and put the frozen balls in, then keeping them in the freezer. This helps you to remove them per ball easily when you plan to bake then 🙂 just maybe defrost them ~10 minutes before you bake them!
Anonymous
Best cookies ever ♥️
Reenam Khan
Really delicious cookies! I made them before and I forgot which type of brown sugar I used because the recipe doesn’t specify, is it light brown or dark brown sugar that you use? Thank you!
The Real Person!
Glad you liked it! You can use any type of brown sugar in this case. I’d suggest light brown 🙂
tongtongchiang
<3 <3 <3 this recipe! so easy and good!
Ariba
Hey could u plz tell me which cocoa powder to use,I mean,dark or unsweetened?
The Real Person!
personally I’d go for unsweetened but if you don’t have them, others work fine too!
CK
Is it normal that the finished dough is very dry? Never made a cookie dough like this, the chips aren’t holding into the dough because it feels like there is too much flour but I rechecked ingredients and pretty sure I measured them correctly?
The Real Person!
Definitely not. Potentially it could be other reasons. Was your butter soft enough? Did you use a large egg (around 60g)?
georgia
CK i had the exact same problem – I did only use a medium egg but I can’t imagine it was only that. To solve it I added vegetable oil until the mix was wet enough to fold in the chocolate pieces. It still tasted great!
Natalia M
These cookies are THE BEST CHOCOLATE COOKIES! I baked them and all my family loved them. Two dozen flew in a single day! I strongly recommend these babies.
The Real Person!
Thank you Natalia! Glad that you & your family loved them 🙂