Double Chocolate Chip Cookies


I am in Poland at the moment and I love it! I just spent a few days in Warsaw visiting my grandma and now we are in a little village where my mum grew up, hanging out with the whole family and eating! Expect a post about Polish pastries soon.


Before I left Melbourne, I bought myself a new camera. It is a Canon 550D (Rebel T2i) and I am in love with it.

You hear?

LOVE.


My first proper camera that was all of my own was a Panasonic Lumix, a little point and shoot I bought straight out of high school to take travelling. I loved it. I carried it everywhere. It took me beautiful pictures.


Then recently, when wanting to improve my food photography, I borrowed my photography girlfriend’s Canon G12.

What an awesome little camera. I loved that too. There was such a huge difference in the quality and the detail of the photos. Once she asked me to return it I couldn’t go back to my little point and shoot, not now that I knew there was better out there.


So I upgraded to my new Canon baby. As soon as I brought him home I got him all set up and charged and ready to go.

I was so excited to use him that the first thing I did the next morning was bake these cookies so I could photograph them. Actually, that was the second thing. The first thing I really did was take 100 photos of my puppy while marveling at the detail of her fur in the photos. Then I made these.


I was having chocolate withdrawals after all the pies and tarts I had been baking and all the peanut butter cookies I wasn’t eating so a chocolate recipe was very necessary.


Double chocolate chip cookies are a cookie classic, and I love classics.

I particularly love these, as they are super thick, with that crisp outer edge and the chewy gooey-ness going on in the middle. They are especially good while they are still warm as the chocolate chips are still melt-y and ooze-y. Go and make some.


DOUBLE CHOCOLATE CHIP COOKIES
Adapted from Love from the Oven.

220g unsalted butter, softened (1 cup)
1 cup white sugar
1/4 cup brown sugar
2 eggs
1/2 cup cocoa
2 1/4 cups plain flour
1 tsp salt
1 tsp baking powder
2 cups chocolate chips

Preheat the oven to 180 C and line some trays with baking paper.

Using an electric mixer, beat the butter and both sugars until light and fluffy. Add the eggs, one at a time, and beat well after each addition.

Beat in the cocoa.

Add the flour, salt and baking powder and mix on a low speed (or by hand if you don’t have a paddle attachment on your mixer) until incorporated.

Mix in the chocolate chips.

Scoop tablespoons of dough and drop them onto the baking trays. Bake for 10 – 12 minutes, until just set. Makes 32 cookies.

3 Thoughts on “Double Chocolate Chip Cookies

  1. Christie on August 3, 2012 at 8:31 pm said:

    I’ve baked these before, they’re lovely (:
    I have a question, seeing as I want to bake these again.. do you think the dough could be frozen for a couple of days before taking it out to bake?

    • Hey Christie! I’m glad you like them!
      I don’t see why they couldn’t be frozen down. I would defrost them a little before baking though because I don’t like the way cookies bake up from frozen. Bit of personal choice though, so let me know how you go! :-)

    • Also, if its only for a couple of days, just leave the dough in the fridge!

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