Chocolate Chip Cookies
Chocolate Chip Cookies
The secret to these indulgent double chocolate chip cookies lies in both the quality of the ingredients and the baking process. Using good-tasting chocolate (I use Callebaut Belgian chocolate) will result in better-tasting cookies. Knowing exactly when to take the cookies out of the oven ensures the perfect texture: crispy on the outside and chewy on the inside.
The best part about this recipe is that you can freeze the cookie dough balls and bake them from frozen so you have freshly baked cookies every time!
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
The secret to these indulgent double chocolate chip cookies lies in both the quality of the ingredients and the baking process. Using good-tasting chocolate (I use Callebaut Belgian chocolate) will result in better-tasting cookies. Knowing exactly when to take the cookies out of the oven ensures the perfect texture: crispy on the outside and chewy on the inside.
The best part about this recipe is that you can freeze the cookie dough balls and bake them from frozen so you have freshly baked cookies every time!
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
The secret to these indulgent double chocolate chip cookies lies in both the quality of the ingredients and the baking process. Using good-tasting chocolate (I use Callebaut Belgian chocolate) will result in better-tasting cookies. Knowing exactly when to take the cookies out of the oven ensures the perfect texture: crispy on the outside and chewy on the inside.
The best part about this recipe is that you can freeze the cookie dough balls and bake them from frozen so you have freshly baked cookies every time!
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
FAQs and Troubleshooting
FAQs and Troubleshooting
FAQs and Troubleshooting
Can I half the recipe?
I have tried halving the recipe in the past and instead of using half an egg yolk I've just used one egg. The result is not the same and so I'd rather make the full amount each time and freeze the dough if I don't need to bake all of it.
How long can the cookies last once baked?
Like most baked good, they taste best freshly baked, however these cookies can last up to 5 days in an airtight container. The only risk is that they won't be as soft on day 5 as they would be on e the first or second day.
Can I still make these without an ice cream scoop?
Of course! If you don't have a scoop, you can use a spoon and roll the dough into balls using your hands. The only thing to be aware of is to make them as equal sized as possible (even if that means weighing each cookie ball!)
Make the dough ahead of time and bake fresh as and when you need them
Swap the white or dark chocolate for milk chocolate to find a better balance of sweetness to suit you
Make the dough ahead of time and bake fresh as and when you need them
Swap the white or dark chocolate for milk chocolate to find a better balance of sweetness to suit you
Can I half the recipe?
I have tried halving the recipe in the past and instead of using half an egg yolk I've just used one egg. The result is not the same and so I'd rather make the full amount each time and freeze the dough if I don't need to bake all of it.
How long can the cookies last once baked?
Like most baked good, they taste best freshly baked, however these cookies can last up to 5 days in an airtight container. The only risk is that they won't be as soft on day 5 as they would be on e the first or second day.
Can I still make these without an ice cream scoop?
Of course! If you don't have a scoop, you can use a spoon and roll the dough into balls using your hands. The only thing to be aware of is to make them as equal sized as possible (even if that means weighing each cookie ball!)
Top Tips
Top Tips
Top Tips
Make the dough ahead of time and bake fresh as and when you need them
Swap the white or dark chocolate for milk chocolate to find a better balance of sweetness to suit you
Combine the sugars in a bowl and pour in the melted butter
Add in the vanilla and use a whisk to combine the sugars and butter together
Add in the egg and yolk and mix through
Combine the flour and bicarbonate of soda in a separate bowl before adding it to the bowl
Swap the whisk for a rubber spatula and fold in the flour until fully incorporated
Mix the chocolate into the dough until fully incorporated and set in the fridge for at least half an hour
Use an ice cream scoop to form balls of cookie dough and place them onto a tray or board
Place the balls of cookie dough into the freezer for at least one hour
Bake at 160°C/320°F with fan or 180°C/355°F no fan for 12-15 minutes until the edges are golden brown
Leave the cookies to completely cool before removing them from the baking tray
Combine the sugars in a bowl and pour in the melted butter
Add in the vanilla and use a whisk to combine the sugars and butter together
Add in the egg and yolk and mix through
Combine the flour and bicarbonate of soda in a separate bowl before adding it to the bowl
Swap the whisk for a rubber spatula and fold in the flour until fully incorporated
Mix the chocolate into the dough until fully incorporated and set in the fridge for at least half an hour
Use an ice cream scoop to form balls of cookie dough and place them onto a tray or board
Place the balls of cookie dough into the freezer for at least one hour
Bake at 160°C/320°F with fan or 180°C/355°F no fan for 12-15 minutes until the edges are golden brown
Leave the cookies to completely cool before removing them from the baking tray
Method
Method
Method
Large Bowl
Whisk
Rubber spatula
Ice cream scoop
Oven tray
Large Bowl
Whisk
Rubber spatula
Ice cream scoop
Oven tray
Large Bowl
Whisk
Rubber spatula
Ice cream scoop
Oven tray
Equipment
Equipment
Equipment
170g melted unsalted butter
200g dark brown sugar
100g caster or granulated sugar
50g (1) egg
20g (1) yolk
1/2 tsp vanilla paste or powder
250g plain flour
1/2 tsp bicarb soda
1/2 tsp salt
150g white chocolate chips
150g dark chocolate chips
170g melted unsalted butter
200g dark brown sugar
100g caster or granulated sugar
50g (1) egg
20g (1) yolk
1/2 tsp vanilla paste or powder
250g plain flour
1/2 tsp bicarb soda
1/2 tsp salt
150g white chocolate chips
150g dark chocolate chips
Ingredients
Ingredients
Ingredients
The quantity below is enough to make 12-15 large cookies or 25-30 mini cookies
The quantity below is enough to make 12-15 large cookies or 25-30 mini cookies
The quantity below is enough to make 12-15 large cookies or 25-30 mini cookies
Can I half the recipe?
I have tried halving the recipe in the past and instead of using half an egg yolk I've just used one egg. The result is not the same and so I'd rather make the full amount each time and freeze the dough if I don't need to bake all of it.
How long can the cookies last once baked?
Like most baked good, they taste best freshly baked, however these cookies can last up to 5 days in an airtight container. The only risk is that they won't be as soft on day 5 as they would be on e the first or second day.
Can I still make these without an ice cream scoop?
Of course! If you don't have a scoop, you can use a spoon and roll the dough into balls using your hands. The only thing to be aware of is to make them as equal sized as possible (even if that means weighing each cookie ball!)
© 2024 Georgia's Cakes
All Rights Reserved
CONTACT
info@georgiascakes.com
FOLLOW