Double choc chip cookies taste recipes - Morning tea

Author: Alex Johnson  

Soft and chewy chocolate chip cookies with white or dark chocolate chips, or both! Whether you’re five or 55, chocolate is always high on the agenda, and with this simple recipe, it’s easy to satisfy the cravings.

Double choc-chip cookies

It's hard to resist these chewy choc-chip cookies with both dark and white chocolate in the mix.
Provided by: Jessica Brook
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 16 servings
Number of ingredients: 8

Ingredients:

• 125g unsalted butter, softened
• 250g brown sugar
• 4.40 gm vanilla extract
• 1 egg
• 225g plain flour
• 2.00 gm baking powder
• 100g Baking Dark Chocolate, roughly chopped
• 100g Baking White Chocolate, roughly chopped

Nutrition:

• Calories: 57.66 calories
• Fat: 11.1 grams fat
• Saturated Fat: 6.6 grams saturated fat
• Carbohydrate: 33.1 grams carbohydrates
• Sugar: 21.2 grams sugar
• Protein: 2.6 grams protein
• Cholesterol: 28.7 milligrams cholesterol
• Sodium: 28.9 milligrams sodium

How to cook:

1. Preheat the oven to 180C. Line a baking tray with baking paper.
2. Place the butter and brown sugar in a bowl and beat with electric beaters until thick and pale. Add the vanilla extract and egg, then continue to beat until just combined. Sift in the flour, baking powder and a pinch of salt and gently fold to combine. Stir through the chunks of dark and white chocolate.
3. Place tablespoonfuls of mixture on the tray, spaced 4-5cm apart. Bake for 15-20 minutes until golden.
4. Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
5. Store cookies in an airtight container for 2-3 days.

Notes: Easy, Chewy Double Chocolate Cookies, These tender and chewy chocolate cookies are so simple to make. Butter, sugar, egg, flour and lots of rich cocoa powder make up the batter. Then, we add lots of

Tags:

giant double chocolate chip cookies double choc chip cookies taste ultimate double chocolate chip cookies

Double choc chip cookies

Whether you’re five or 55, chocolate is always high on the agenda, and with this simple recipe, it’s easy to satisfy the cravings.
Provided by: Valli Little
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 16 servings
Number of ingredients: 8

Ingredients:

• 125g unsalted butter, softened
• 250g brown sugar
• 4.40 gm vanilla extract
• 1 egg
• 225g plain flour
• 2.00 gm baking powder
• 100g good-quality dark chocolate, roughly chopped
• 100g white chocolate, roughly chopped

Nutrition:

• Calories: 57.66 calories
• Fat: 11.1 grams fat
• Saturated Fat: 6.6 grams saturated fat
• Carbohydrate: 33.1 grams carbohydrates
• Sugar: 21.2 grams sugar
• Protein: 2.6 grams protein
• Cholesterol: 28.7 milligrams cholesterol
• Sodium: 28.9 milligrams sodium

How to cook:

1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. Place butter and sugar in a bowl and beat with an electric mixer until pale. Add vanilla and egg and continue to beat until just combined. Sift in the flour, baking powder and a pinch of salt then fold in. Stir through chunks of chocolate.
3. Place tablespoonfuls of mixture 4-5cm apart on the tray. Bake for 15-20 minutes until golden. Remove from oven and allow to cool a little before removing to a wire rack to cool completely. Serve with glasses of milk.

Notes: Gluten-free chewy double chocolate cookies, 125g gluten-free dark chocolate, chopped · 100g butter, chopped · 2 cups gluten-free flour · 3/4 cup Coles Brand Brown Sugar · 2/3 cup Coles Brand Caster Sugar

Giant double chocolate chip cookies

Not for the faint of heart, this is the ultimate cookie recipe. Insanely chocolatey, insanely decadent, insanely delicious. You can thank us later.
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 14 servings
Number of ingredients: 11

Ingredients:

• 240g unsalted butter, at room temperature
• 265g (1 1/4 cups) caster sugar
• 100g (1/2 cup, firmly packed) brown sugar
• 2 eggs
• 340g (2 1/4 cups) plain flour
• 90g (3/4 cup) cocoa powder
• 40.00 ml corn flour
• 2.40 gm sea salt
• 3.13 gm bicarbonate of soda
• 200g dark chocolate, coarsely chopped
• 8.80 gm Queen Concentrated Vanilla Extract

Nutrition:

• Calories: 1418.12 calories
• Fat: 295.0 grams fat
• Saturated Fat: 175.5 grams saturated fat
• Carbohydrate: 795.0 grams carbohydrates
• Sugar: 433.8 grams sugar
• Protein: 77.7 grams protein
• Cholesterol: 855.4 milligrams cholesterol
• Sodium: 2.1 milligrams sodium

How to cook:

1. Preheat the oven to 190C/170C fan forced. Line 2 baking trays with baking paper.
2. Use electric beaters to beat the butter, caster sugar, brown sugar and Queen Concentrated Vanilla Extract in a large bowl for 3-4 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat for a further 2 minutes or until well combined.
3. Sift the flour, cocoa powder, corn flour, salt and bicarb into a large bowl. Add to the butter mixture. Stir until just combined. Fold through the chocolate.
4. Roll the dough into fourteen 95g balls. Arrange on the baking trays. Bake 1 tray for 12-14 minutes or until lightly golden. Set aside, on tray, to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining tray.

Notes: Double choc-chip cookies, 9 Ingredients · 125g butter, softened · 1/2 cup (110g) caster sugar · 1/2 cup (110g) brown sugar · 1 Coles Australian Free Range Egg · 1 cup (150g) plain flour

Ultimate Double Chocolate Chip Cookies

Soft and chewy chocolate chip cookies with white or dark chocolate chips, or both! Easy to make and to customize to your liking!
Provided by: Dini @ The Flavor Bender
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 21 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

• 226 g unsalted butter (2 sticks, melted and cooled)
• 200 g dark brown sugar (1 cup)
• 200 g granulated white sugar (1 cup)
• 2 tsp instant coffee granules (optional)
• 1 tsp sea salt (use only ½ tsp, if you prefer less)
• 1 tbsp vanilla extract
• 2 eggs
• 1 tsp baking soda
• ½ tsp baking powder (add baking powder if you prefer softer cookies)
• 280 g AP flour (2 ¼ cups measured by spoon and level method)
• OR
• 127 g bread flour + 125 g AP flour (1 cup bread flour + 1 ¼ cups AP flour)
• 70 g dutch cocoa (⅔ cup measured by spoon and level method (I used Callebaut))
• 340 g chopped semisweet chocolate or white chocolate or a mixture of both (for double or triple chocolate chip cookies)
• Extra sea salt flakes (such as maldon or sea salt granules)

Nutrition:

• Calories: 303 kcal
• Carbohydrate: 38 g
• Protein: 3 g
• Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 39 mg
• Sodium: 183 mg
• Fiber: 2 g
• Sugar: 24 g
• Serving Size: 1 serving

How to cook:

1. Pour the cooled butter into the bowl of your stand mixer (or a large bowl for a hand-held mixer). Add both sugars, coffee, salt and vanilla, and mix on medium speed ONLY until the butter-sugar mix becomes creamy. This is important, as it prevents the cookies from being greasy once baked. DO NOT OVER-MIX, because if you add too much air, the cookie dough will get too soft and need more flour.
2. Add the eggs, and mix until just mixed through.
3. In a separate bowl - sift the flour, cocoa powder, baking soda and baking powder together. Add the cocoa-flour mix in two additions while the mixer is on the lowest speed. This is to prevent the flour from flying everywhere and making a mess, and also to prevent the dough from being over-mixed. The flour doesn’t have to be completely mixed in before adding more.
4. When most of the flour is mixed in, add about ¾ of the chocolate chunks/chips, and mix on low speed until the chocolate chunks/chips are mixed through. Remove the bowl from the mixer, and let the mixture rest for at least 15 minutes, covered.
5. Using a 3 tbsp cookie scoop, portion the cookie dough on a parchment paper-lined half sheet pan. Stud some of the leftover chocolate chips on top of the cookie mounds, along with some salt flakes (optional)
6. For best results, I'd recommend covering the sheet pan with plastic wrap and letting the cookie dough chill overnight (or at least 1 hour). They can also be frozen in the freezer.
7. BAKING THE COOKIES
8. Preheat oven to 350°F. Line a half sheet pan with parchment paper. Place 4 - 6 cookie dough portions on a half sheet pan, evenly spaced apart.
9. Bake in preheated oven for 12 - 15 minutes. I like to bake the cookies for 14 minutes for a chewier texture, and 12 - 13 minutes for a softer result. The bake time should be extended for about 1 - 2 minutes if you're baking the cookies from frozen.
10. Remove the cookies from the oven and let them cool for about 10 - 15 minutes. Then carefully place the cookies on a wire rack and let them cool down more.
11. The cookies are best eaten a little warm, but can be enjoyed at room temperature too.
12. To warm the cookies, put the cookies on a microwavable plate and microwave for 10 - 15 seconds. The cookie should be a touch soft, and just slightly warm (NOT hot!).
13. TO STORE THE COOKIES
14. Unbaked cookie dough - place the chilled cookie dough portions in a gallon-sized ziploc bag or an air-tight container, and store in the freezer. When you're ready to enjoy them, remove portions of cookie dough from the freezer and bake for 14 - 17 minutes at 350°F.
15. Baked cookies - place some tortillas on the bottom of an air-tight container. Place one layer of chocolate chip cookies on top, followed by another tortilla, and then another cookie layer. Repeat with all the cookies (using 2 - 3 tortillas). Replace the tortillas every 2 days or so (when the tortillas look like they are drying out). Cookies can be kept up to 5 days at room temperature. For best results, warm the cookies in the microwave a little before eating.

Notes: Chewy Double Chocolate Chip Cookies, Ingredients ; 1 1/8 cups (255 g) unsalted butter melted (2 sticks + 2 Tbsp butter) ; 1 cup (220 g) light brown sugar packed ; 1 cup (200 g)