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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!

Image by Luisa Brimble
Ingredients

  • ​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

Recipes

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


2. Beat 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.


3. Stir 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.


4. Preheat 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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