OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones
Double Chocolate Chips Cookies
April 19, 2021
| Recipe by Bake with Paws
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If there is such a thing as a cookie that is balance between being chewy and crunchy this is it! Double Chocolate Chips Cookies.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Double Chocolate Cookies
Yields: Approximately 25 cookies
INGREDIENTS:
250g butter (salted), room temperature
80g caster sugar ( I used organic brown sugar, blend in food processor to get the fine sugar)
1 egg yolk (from large eggs)
2 tsp vanilla extract or paste
270g all purpose flour or cake flour
15g cocoa powder
1 tsp sea salt
3/4 tsp baking soda (I used Bob's Red Mill Baking Soda)
380g semi sweet dark chocolate chips
80g hazelnuts, toasted and chopped (optional)
Some kosher salt (optional for topping)
Utensils:
Baking trays, lined with parchment papers
METHOD:
- Preheat oven to 190C (top and bottom heat). Line the baking tray with parchment paper. Set aside.
- Sift flour, cocoa powder, baking soda into a bowl and stir in salt. Set aside.
- In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment at medium speed about 5 minutes. (Cream together butter and sugars until combined if you do not want your cookies to be crumbly) Add in egg yolk, then vanilla extract and beat till well combine. You may use hand mix if you do not have an electric mixer.
- At low speed, gradually add in flour mixture and mix until form a smooth dough.
- Fold in the chocolate chips and chopped hazelnuts.
- Scoop up a rounded tablespoon and place on the prepared baking trays, leaving about 3 inches apart from each dough.
- Bake in a preheated oven for 12 - 15 minutes until edges of the cookie are firm and the cookies have turned to darker colour.
- Remove from the oven and sprinkle some kosher salt on top if you like.
- Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.
GENERAL NOTES:
BUTTER
When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread. During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes. If the butter is warm, it will not create air pockets and make your cookies harder.
The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger.
Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.
FLOUR
Cake Flour has a lower protein content and make the cookies a bit softer. All purposed flour make the cookies more crispy as it content more protein.
OVEN TEMPERATURE AND BAKING TIME
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Hi, can I omit the cocoa powder to make it an original chocolate chip cookies? If yes, should I replace with 15g flour?
ReplyDeleteHi, Thanks for reading this recipe. Yes, you can omit. It doesn't really matter whether you replace with flour or without. Your cookies will be more buttery if without.
DeleteCheers :)
Hi YL! I made these the other day and they are sooo good! They're my family's new favourite cookies. Thanks for sharing :)
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. I am glad that you like it too.
DeleteCheers :)
Hi, How many egg yolks are needed? it didn't mention in the recipe. Thanks!
ReplyDeleteHi, thanks for asking. It is 1 egg yolk as mentioned on the above recipe. Please read the ingredients again :)
DeleteCheers :)
Hello, do u think i can substitute the APF or cake flour with coconut flour? I have a packet of coconut flour which i dont know how to use it. If you have recipe baking using coconut flour can please help? Many thanks.
ReplyDeleteHi, thanks for reading this recipe. Yes, you can replace with cake flour. I have not tried coconut flour yet and not sure how to use it. I will have to make more research. lol..
DeleteCheers :)
Hi, is this cookies chewy type or crispy type
ReplyDeleteHi, thanks for reading this post. Is balance between being chewy and crunchy as mentioned on the above post.
DeleteThanks for the recipe! However my cookies turned out to be very crumbly/powdery, what could be the problem?
ReplyDeleteHi, thank you for trying this recipe. I personally like slightly more crumbly texture. So, I mix the sugar and butter till fluffy. Maybe you can cream together butter and sugar until combined. And also use AP flour instead of cake flour.
DeleteCheers :)