Double Chocolate Chip Cookies
🌿 Hello, lovelies and welcome
back to my kitchen!
✨ I think we all need a good double chocolate chip cookie recipe under our belts, and this is mine. The key to the shape is our mix-ins and the refrigeration process!
Servings: 12
Ingredients
🍪 Cookies
100g brown butter (set and at room temperature)
150g dark brown sugar
50g granulated sugar
1 egg (at room temperature)
20g vanilla bean paste
120g plain flour
70g cocoa powder
2tsp baking powder
1tsp baking soda
Pinch of Maldon sea salt flakes
300g chopped white chocolate
400g white chocolate (for the top)
30g chocolate buttons (for the top)
👩🍳 First Things First: Mis en place
A French term for everything in its place - in other words, organise all of your ingredients to ensure an efficient process while we cook something delicious!
👩🍳 Let’s cook!
🍪 Cookies
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes.
Add egg and vanilla and mix until well combined.
Turn the mixer on low and add in the flour, baking powder, baking soda and salt and mix until everything comes together, then turn off the mixer.
Now fold in the chopped chocolate with a rubber spatula.
Portion out mounds of cookie dough by using a medium sized ice cream scoop, or about 100g mounds & place them on a lined baking sheet at least 2-3 inches apart and put them in the fridge for at least 12 hours.
Preheat your oven to 180C & bake the cookies in your preheated oven for 10-12 minutes or until the tops are just set. They may look underdone, and that's OK! Leave them to cool before we decorate!
It’s as simple as melting the white chocolate and pouring them over the cookies, then for some decoration, just share the buttons between them!