Double Chocolate Chip Cookies

A chocolate chip cookie is a great classic. Adding another depth of chocolate is never a problem. This recipe is incredibly versatile and you can add anything to the cookies: pecans, peanuts, walnuts, almonds etc. The perfect cookie is a firm crunchy outside and a soft chewy inside. You can see the versatility in the cookies below.

Double Chocolate Chip Cookies

The recipe is even better because even though I did it wrong (even bloggers admit mistakes with recipes) it still turned out great. I added double the amount of eggs which resulted in a cakey inside rather than a chewy inside.

Ensure that you have baking parchment available because the cookies need to completely cool on the tray to prevent the cookies from absorbing moisture (it keeps the base complete and therefore crunchy).

The dough should be a firm biscuit dough that can be rolled into a ball in wet hands.  The wetter mixture made 80 cookies for me when it should have made 20 cookies. This means you can freeze the dough ahead. When you want to bake the cookies, defrost fully and bake as normal.


225g Stork

325g sugar – use light brown sugar for a better flavour

2 eggs (or 4 eggs for the cakey biscuits)

1 tsp vanilla extract

225g plain flour

75g cocoa powder – use unsweetened for a more intense flavour

1 tsp bicarbonate of soda

175g assorted chocolate/nuts

  1. Preheat the oven to 180°C. Cut out three pieces of baking parchment and set aside.
  2. Cream together the Stork and sugar until it is very light and smooth. Add in the eggs one at a time, adding the vanilla with the last egg.
  3. Sift in all the dry ingredients and beat together until it comes together as a ball of dough, or if you add more eggs, a well mixed dough.  Fold in the assorted chocolates and nuts.
  4. If you have a ball of dough, wet your hands slightly and roll the ball of dough in your hand into a ball the size of a golf ball – you should fit six on an average tray. If you have a wetter dough, use two spoons and scrape small balls of mixture onto the tray – you should fit 9 on a tray. Remember to allow room for spreading.
  5. You can top the cookies with more chocolate or nuts as I have done. Bake for 10 – 14 minutes until the cookies have a cracked appearance on the top. With the extra eggs, it is difficult to detect their doneness, but I just press them on top and it shouldn’t be spring back or be soft.
  6. Cool on the parchment completely before removing from the paper.

One thought on “Double Chocolate Chip Cookies

  1. theschoolcook626 Post author

    Reblogged this on The School Cook and commented:

    Cookies are so popular and a great way to get the kids involved in cooking, whilst you maybe wrap up their presents secretly. You can make them whatever size you want, just be wary of the baking time, and decorate them with whatever additions you want; nuts, chocolate chips or fudge chunks. They are easy to give as gifts, either in cellophane bags or in boxes. Just remember to cool them completely on the baking parchment before removing, otherwise the base of the cookie separates and is exposed to moisture and becomes soft. It tends to last in an airtight container for 3 days. You can even make the dough ahead and freeze; bake them off in batches when needed .



Tell me what you think here:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s