Thick and chewy double chocolate chip cookies, filled with milk and white chocolate chips.
- 20 grams of Butter
- 100 grams of Dark Chocolate
- 230 grams of Butter*
- 200 grams of Granulated Sugar
- 200 grams of Brown Sugar
- 2 Eggs*
- 2 teaspoons of Vanilla Extract
- 80 grams of Cocoa Powder
- 250 grams of Flour
- 6 grams of Baking Soda
- 180 grams of White Chocolate Chips or Chunks
- 80 grams of Milk Chocolate Chips or Chunks
- Preheat your oven to 180 degrees Celsius.
- Melt dark chocolate together with the smaller amount of butter, set aside to let cool slightly.
- Whisk together flour, baking soda and cocoa powder.
- Beat together the bigger amount of unsalted butter with both kinds of sugar until light and fluffy.
- Add the vanilla extract and eggs one by one and mix well.
- Add the slightly cooled chocolate and mix again.
- Add flour mixture and mix well.
- Fold in both kinds of chocolate chips.
- Form 26 cookie balls from the dough and place five at a time onto a baking sheet lined with baking paper.
- Bake for 10 - 15 minutes, until they are puffed and just set on the edges.
- Let them cool for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely.
When are they done?
You'll know the cookies are done when the edges start to set.
*Make sure this ingredients is at room temperature.