Soft Double Chocolate Chip Cookie Recipe
The is addictive double chocolate chip cookie, you might end having too much, consider freezing half of dough in cookie shaped discs and bake it later for freshly baked, soft and chewy dessert after dinner.
Servings 20 medium cookies
- 1⅛ cup butter at room temperature
- 1½ cups icing sugar
- 2 large eggs at room temperature
- 2 teaspoon vanilla essence
- ¼ teaspoon salt
- 2 cup flour sifted
- ¾ cup cocoa powder sifted
- 1 teaspoon baking powder
- 1¼ cups milk chocolate chips or sweet chocolate chips
In a large mixing bowl, whisk butter and sugar together with a hand mixer until creamy and fluffy.
One by one add two egg, vanilla essence and salt.
Now, mix in cocoa powder, flour and baking powder.
Finally, add chocolate chip and make sure chips are evenly divided in the dough. Freeze the dough for 20 minutes to chill. Or keep in fridge for up to 24 hours.
Preheat oven at 350 F, 178 C, or gas mark 4.
Scoop out 2 tablespoon dough balls from the chilled dough and set them 2 inches apart on the baking tray lined with baking paper.
Bake on the middle rack for 8-10 minutes until set and the top is not glossy. (Rotate tray if needed for even baking.) Bake cookies in batches.
Let the cookies rest on baking tray for 5 minutes so they firm up and get crispy on edges. Then transfer to a wire rack. Let the cookies cool completely then store in an airtight jar (with a slice of bread) to keep them fresh.
- ⅛ cup of butter is equal to 2 tablespoons.
- To bring cold eggs to room temperature submerge eggs in warm water for a few minutes.
- Chill dough so the dough is firm and cold but not rock solid. Let the dough thaw a bit if it is very hard.
- Fresh cookies taste best so freezing half batch and baking later works best.