Double chocolate chip cookies: Happy Thursday, everybody! We are on (I have lost count) of what day of lockdown now. Things that I have been into lately: 1) I have been watching Selling Sunset on Netflix and it makes me want to be a realtor (mostly so I can go inside all of these amazing houses and constructions). 2) I did a reiki session with my friend Martha via zoom that helped me feel so calm afterwards. 3) These double chocolate chip cookies that are basically like brownies but in cookie form.
These cookies are so easy
I have a deep love for cookies. While I love cake, it can be time consuming and messy. Cookies are really so simple and that is probably what I love about them the most. Josh is a big cookie fan, so, we generally have cookies in the house. I like to switch it up and not do the same cookies back to back. One of the reasons I love these cookies is that they are a simple recipe, not a lot of effort and time required.
What do you need for these double chocolate chip cookies?
This recipe was inspired by a recipe from the Bonjon Gourmet (who also specializes in gluten free baking). I have adapted the recipe and made it a 1:1 recipe so that if you are gluten free you can have delicious cookies, and if you aren’t, you can use regular flour and not worry about it. They will be just as delicious.
What are the ingredients that you are going to need:
- 12 oz chocolate – A note about this. I like to use milk chocolate, I am a milk chocolate girl. However, for a darker cookie, you can also use semi-sweet chocolate or dark chocolate. You can also do a mix of chocolates. It is your choice. The world is your chocolate choice!
- ½ cup of flour – gluten free for those who need it, and regular for those who do not.
- 1 teaspoon vanilla- I used vanilla bean paste but you can also use vanilla extract in its place.
- 2 eggs
- 6 tablespoon unsalted butter (cold- you will be melting it)
- ¾ teaspoon baking powder
- 2 tablespoon tapioca flour
- ½ cup sugar (you can also use raw cane sugar if you wish)
How do you make double chocolate chip cookies?
These cookies are super simple to make! This and the taste and gooeyness of the cookies are the reasons that I love them. So, let’s begin:
- The first thing you are going to do is melt 8 oz (1 cup) of the chocolate with the butter in a small pot. I would suggest you do this on a medium / medium high heat. Stir to make sure that it does not burn and cake to the bottom.
- Once your chocolate is melted and is beautiful, smooth, and has the prettiest shine, remove from the heat.
- While it cools a bit, beat your eggs and sugar together for 5 minutes. It will be beautifully light and fluffy and almost a golden color. Once it is that perfect color and is combined, add your vanilla and beat for another minute.
4. You are now going to add your chocolate to your egg mixture. Allow it to combine for a few minutes.
5. While it is mixing, combine your flour, tapioca flour, and baking powder in one bowl and mix it together (with a fork or a whisk).
6. Add your flour mixture to your to your bowl and allow the batter to really come together.
Now, your batter should not be super runny. It should be like a brownie batter. If it is not, allow it to cool a bit, it is just that the chocolate was added when it was still a bit too warm.
7. You are now going to take the 4 oz (½ cup) of remaining chocolate chips and use a spatula to fold them into your cookie batter.
8. Set your oven to 350°F
9. Use an ice cream scoop to scoop out your batter onto cookie sheets.
10. Sprinkle them with kosher salt, and put in the oven.
11. Bake for 10-12 minutes and then remove from the oven. Allow them to sit on the pan for about 10 minutes. Then you can dig in!
Why should you make these cookies?
These cookies are so beautiful and so simple. They are a chocolate lovers dream and will likely convert someone into being a chocolate lover if for some strange reason they don’t love chocolate already. These cookies are best served the day of however they will stay for several days if they are on your counter in a sealed container.
From start to finish, these cookies take less than 30 minutes to make. It is a perfect activity to do with kids, your spouse, or your mama over facetime. You won’t be disappointed with the results, I promise.
If you are in the mood for cookies:
Here are a few links to other cookie recipes I have on my site.
1. For Mexican Hot Chocolate cookies, click here
2. For Heath Bar cookies, click here
3. For Egg Free Sugar cookies, click here
4. For Chocolate Crinkle Cookies, click here
5. For Linzer cookies, click here
Just a reminder
In just a few short weeks, we will be beginning our Very Potter Summer! I cannot wait to get into it with you guys and share some of the recipes I have been coming up with. I have had such a fun time experimenting and playing around with ingredidents, as well as digging back into the story that I can’t even tell you. Right now, I am in the middle of Harry Potter and the Goblet of Fire and man, I forgot so much of what happens in the book. Definitely, the movie did not do it justice.
Let me know in the comments if you give this recipe a go and how you liked it. Also, let me know what Harry Potter Recipes you are most looking forward to.
– L
Double Chocolate Chip Cookies
Ingredients
- 12 oz chocolate - A note about this. I like to use milk chocolate I am a milk chocolate girl. However, for a darker cookie, you can also use semi-sweet chocolate or dark chocolate. You can also do a mix of chocolates. It is your choice. The world is your chocolate choice!
- ½ cup of flour - gluten free for those who need it and regular for those who do not.
- 1 teaspoon vanilla- I used vanilla bean paste but you can also use vanilla extract in its place.
- 2 eggs
- 6 tablespoon unsalted butter cold- you will be melting it
- ¾ teaspoon baking powder
- 2 tablespoon tapioca flour
- ½ cup sugar you can also use raw cane sugar if you wish
Instructions
- The first thing you are going to do is melt 8 oz (1 cup) of the chocolate with the butter in a small pot. I would suggest you do this on a medium / medium high heat. Stir to make sure that it does not burn and cake to the bottom.
- Once your chocolate is melted and is beautiful, smooth, and has the prettiest shine, remove from the heat.
- While it cools a bit, beat your eggs and sugar together for 5 minutes. It will be beautifully light and fluffy and almost a golden color. Once it is that perfect color and is combined, add your vanilla and beat for another minute.
- You are now going to add your chocolate to your egg mixture. Allow it to combine for a few minutes.
- While it is mixing, combine your flour, tapioca flour, and baking powder in one bowl and mix it together (with a fork or a whisk).
- Add your flour mixture to your to your bowl and allow the batter to really come together.
- Now, your batter should not be super runny. It should be like a brownie batter. If it is not, allow it to cool a bit, it is just that the chocolate was added when it was still a bit too warm.
- You are now going to take the 4 oz (½ cup) of remaining chocolate chips and use a spatula to fold them into your cookie batter.
- Set your oven to 350°F
- Use an ice cream scoop to scoop out your batter onto cookie sheets.
- Sprinkle them with kosher salt, and put in the oven.
- Bake for 10-12 minutes and then remove from the oven. Allow them to sit on the pan for about 10 minutes. Then you can dig in!
Rebecca R. says
Made these today and they are very decadent. They came out puffier than they look in the photos here, which I like. I forgot to rotate my cookie pans halfway through baking so the cookies on the top rack were on the gooey side while the bottom ones were slightly more cake-like. I expected them to be more cookie-like/chewy but they are more like a cakey brownie inside. Delicious and rich. You will need milk with these, trust me.
siftrva says
Glad you liked them, Rebecca! They do pair great with milk!
Dianna Wilson Sirkovsky says
chocolate decadence!
Laura Sirkovsky-Kauffman says
Agreed!
Susan says
Just wondering about the tapioca flour. I have not seen that in any other recipe. Although the cookies look delicious, I hate to buy an ingredient for just one recipe. Can I substitute another flour like coconut flour? Or perhaps almond flour?
Laura Sirkovsky-Kauffman says
Hi Susan,
the thing about tapioca flour is that it is starchy. Almond flour and coconut flour won’t have that. They are very soft and crumbly. I haven’t tried it with anything other than tapioca flour, but, you could try adding a bit more gluten free all purpose flour instead. Let me know how it turns out!
A Wallace says
Can these cookies be frozen? Or would it be better to freeze the dough and then bake?
Laura Sirkovsky-Kauffman says
Hi there-
Definitely make them and then freeze them. It is a runny batter so you cannot truly freeze the batter.
Let me know how they turn out!