There’s something irresistible about the rich, indulgent taste of double chocolate chip cookies. With a soft, gooey centre and a perfectly baked outer layer, these cookies combine the deep flavour of cocoa with generous chunks of melting chocolate in every bite. Whether you’re baking for a cosy Easter afternoon treat, sharing with friends and family, or simply satisfying a chocolate craving, double chocolate chip cookies are a guaranteed crowd-pleaser. In this blog, we’ll explore what makes these cookies so special and how you can create the ultimate chocolate lover’s treat at home. Below is a video and recipe for you.
Equipment
- Saucepan
- Glass jug
- Large mixing bowl
- Teaspoon
- Stirring spoon
- Baking tray
- Greaseproof paper
- Ice cream scoop
- Cooling rack
Ingredients
- Coconut sugar x 150g or a sugar of your choice
- Almond flour x 225g
- Coconut flour x 50g
- Tapioca starch x 75g
- Raw cocoa powder x 50g or 2 heaped tablespoons
- Baking powder x 1 tsp
- Butter x 150g
- Eggs x 4 large
- Rose essence or vanilla extract x 1 – 2 tsps
- Chocolate bar x 1 100g
Method
- Put the saucepan on a medium – high heat and add the butter to the base of the pan.
- Let the butter melt and come to the boil.
- At this point there should be white dots in the butter.
- Turn the heat down slightly and leave to butter to simmer.
- It should take around 10 – 15 minutes before this point before the white dots begin to sink and cook in the fat of the butter.
- Once at the white dot stage, leave them to sink to the bottom of the saucepan.
- When they have sunk and started to turn golden brown remove the pan from the heat.
- Pour the butter into a glass bowl and leave to cool.
- Next pour in the coconut sugar into the bowl.
- Cream the butter and the sugar together.
- Add in the eggs and the rose essence or vanilla extract.
- Whisk these ingredients together.
- Now add in the almond flour, tapioca starch, coconut flour, raw cocoa powder and the baking powder.
- Mix these ingredients together until a dough is formed.
- Chop the chocolate bar into small pieces and fold this into the cookie dough.
- Pre-line a baking tray.
- Dampen your hands under the tap.
- Scoop out a piece of the cookie batter, flatten it between your hands and place it onto a pre-lined baking tray.
- Continue until all of the mixture is used.
- Store in the fridge for 30 minutes.
- While the cookies are in the fridge preheat the oven to 200°C or gas mark 6.
- Once the oven has preheated remove the tray from the fridge and place them onto a pre-lined baking tray.
- Put the baking tray into the oven.
- Bake for 10 – 12 minutes or until the cookies are golden brown.
- Leave to cool completely.
- Then serve and enjoy.
In conclusion, double chocolate chip cookies are the perfect blend of comfort and indulgence. Their rich chocolate flavour, soft texture, and bursts of chocolate chips make them a timeless favourite for bakers and dessert lovers alike. Whether enjoyed fresh from the oven with a glass of milk or saved for a sweet treat later in the day, these cookies never fail to delight. Give them a try and experience the joy of baking a truly decadent cookie.
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