Death-by-chocolate (Double Chocolate Chip Cookies)
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Photo by Marta Dzedyshko from Pexels

Death-by-chocolate (Double Chocolate Chip Cookies)

Makes 2 dozen
I rightfully call these Death-by-chocolate because they are so indulgent and so friggin’ chocolatey, one bite and you are in chocolate heaven! Just one little thing to remember: use your favorite quality baking chocolate or chips in this recipe - dark or semi-sweet chocolate will do. The rest is easy - here’s the recipe for the most amazing, ooey-gooey double chocolate cookie ever!

Ingredients
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​227g butter softened ​
200g white sugar ​
220g soft brown sugar ​
120g eggs ​
5g vanilla extract (add less if your vanilla is concentrated) ​
306g all-purpose flour
5g baking soda ​
9g cornstarch ​
5g salt
30g unsweetened cocoa powder ​
480g good-quality baking chocolate, chopped into chunks

Recipe
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1In a medium bowl, cream together butter, white sugar and brown sugar until smooth.

2Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, cornstarch, baking soda, salt and cocoa powder; mix well.

3Stir in the chocolate chips. Make pin-pong sized balls, refrigerate for 30-40 minutes until chilled - chilling cookies will ensure they retain their shape while baking.

4Preheat your oven to 190˚C. Line a baking tray with parchment paper. Roll the dough into walnut-sized balls and flatten each slightly, place on the sheet. Bake for 10-12 minutes, transfer the cookies to a wire rack using a palette knife, and leave to cool for about 10 minutes before serving.

Freezing cookies: To freeze cookies, simply place chilled cookies in a ziplock bag and freeze for future use. Bake frozen cookies as per instructions above for 10-12 minutes before serving.
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