Happy National Chocolate Chip Cookie Day!!
I don’t know who invents these things but it was a great excuse to make some chocolate chip cookies today! This is our family favourite: it has a double of chocolate in the form of cocoa powder and big yummy chunks of chocolate and chocolate chips! They are chewy in the centre, the taste is comparable to that of a brownie and they keep really well… well, that is if the little cookie monsters living the house haven’t devoured them!
As always, they don’t have that much sugar, just enough to let your taste buds know it’s sweet. However, they are loaded in butter but hey, national chocolate chip cookie day only comes once a year! That ‘s the reason I’ve also loaded the cookies with chocolate chunks. Reason one being that I only had a little bag of chocolate chips left, not easy to come by here and reason two being that chunks give the cookies a little “decadent” side!
Usually I like to add a teaspoon of almond essence that really take these cookies to the next level but I’ve run out so it’s more of a pure chocolate flavour going on today.
If you want them chewy, cook them between 8-10 minutes, if however you want them crispy then cook them 12 minutes. Don’t be scared if you take them out after 8-9 minutes then look a bit soft but just leave them on the cooling rack and they’ll be just fine!
Double Chocolate Chip Cookies
- 240g butter at room temperature
- 100g of light brown sugar
- 50g granulated sugar
- 1 egg
- 260g flour
- 1 tsp of baking soda
- 1 tsp salt
- 30g unsweetened cocoa powder
- 200-250g of semi-sweet baking chocolate roughly chopped, or chocolate chips.
- 1 tsp almond essence, optional
- Preheat oven to 180ºC and line baking tray with parchment paper.
- In a bowl, mix butter, sugar and egg until nice and fluffy.
- In a separate bowl, sift the dry ingredients and add to the wet mixture. Mix well.
- Stir in the chocolate chunks or/and chips.
- Scoop heaping tablespoons (or use an ice cream scooper if you have one) of the dough onto the prepared trays. With your fingers, lightly press the dough. Space the cookies about 5cm apart. Bake for 8 – 12 minutes depending on how you want them, chewy or crunchy! Transfer hot cookies to a rack to cool.