These are the double chocolate cookies of your dreamz. I know that because they’re the double chocolate cookies of my dreamz. And I assume we have the same cookie-filled dreams, yes? These are the unbelievable double chocolate cookies we’ve all been waiting for. No more dry, cracked and crumbling cookies, which have been all there is in the double chocolate world for so long.
For a while it seemed like those truffle brownie style cookies were the thing. You know the ones? They were basically a proper chocolate truffle brownie batter, chilled in the fridge, scooped and baked. Delicious, yes. But like a full on choc-full-of-chocolate brownie, they’re not always what you want, and dang they can be expensive to make. These are not like those light, but incredibly rich rounds. These are the chewy, cocoa-rich, double-chipped chocolate cookies that I swear we all remember from being a kid.
They have that toasty, caramelised flavour of chocolate sizzling on a baking sheet, and the centres stay incredibly chewy and dense and damp. Dank even. Dank as the dankest meme. They’re super easy to make too, all the ingredients are just stirred together – a melt and mix situation. From there you are but a short bake away from cookie goodness.
I suggest you make these this weekend and then watch something super dark to go with their black hearts. How about the Johnny Depp / Christina Ricci / Christopher Walken classic Sleepy Hollow? So dark. Or how about something liiiike, The Ninth Gate, also starring Johnny Depp. Or what about Natural Born Killerssss? So DARK! I remember watching that one at my best friend’s house in highschool. We were the dark kids who watched Natural Born Killers. I’ve been weirdly attracted to Woody Harrelson ever since. Anway, cookies! This weekend! Do it!
- 1 stick (115g) butter, melted
- ¾ cup (150g) caster sugar
- ½ cup (110g) brown sugar
- ¾ cup (70g) cocoa powder (good quality)
- pinch of salt
- 1 tsp vanilla bean paste
- 2 eggs
- 1¾ cups (265g) plain flour
- ½ tsp baking powder
- 100g (4oz) white chocolate chips
- 100g (4oz) dark chocolate chips (70% cocoa solids)
- Melt the butter in a saucepan, and then place into a large mixing bowl and let cool slightly. Add in the sugars, cocoa, salt and vanilla and stir to combine.
- Add in both the eggs and stir until the mixture is glossy and comes together - this can take a bit of stirring, but you'll see when it happens.
- Finally, add in the flour, baking powder and chocolate all at once, and then stir until everything is combined and no streaks of flour remain.
- Cover the bowl with clingwrap and place in the fridge to chill for 30 minutes. After 15 minutes, turn the oven on to 160C.
- When the 30 minutes are up, scoop up ¼ cup sized chunks of dough, and place them well-spaced onto a lined baking sheet. Flatten the cookies out a little, and then bank for 14-17 minutes, or until they are matte on the top, but still very soft.
- Leave the cookies to cool on the sheet for 10 minutes, during which time they will firm up, and then transfer to a wire rack to cool completely.