Cookies are returning to the trendy world of desserts. The latest participant in this competition are the scoopable cookie tins that are being stuffed full and baked with chocolate, Nutella, Biscoff, pistachio
cream and more. And while this dessert truly deserves its place in the sun, the classic cookie is always going to be a people pleaser.
These double chocolate chip cookies are easy to whip up at home and make for a fun and tasty weekend activity for kids. It doesn’t take much time, and most of the ingredients are most likely in your pantry. And if you need any more convincing, these cookies can be a perfect post-dinner sweet treat. They act as little rewards after a hard day at work. This recipe was shared on Instagram by food content creator Iram Mansoor (@iramsfoodstory).
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Double Chocolate Chip Cookies Recipe
Ingredients:
- 1 3/4 (210g) cups all-purpose flour
- 1/2 (60g )cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 cup (150g) dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 cold eggs
- 2 teaspoons vanilla bean paste
- 1 cup (225g) unsalted butter, cold
- Pinch of salt
- 1 cup (200g) semi-sweet chocolate chips
- 1 cup (200g) milk chocolate chips
- 1 tsp espresso powder
Method:
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, espresso powder and cornstarch in a medium bowl. Set aside.
- Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
- Beat in eggs one at a time, followed by vanilla extract, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
- Gradually mix in dry ingredients until just combined, being careful not to overmix.
- Stir in chocolate chips.
- Scoop 4 ounce of dough onto the prepared baking sheet. Leave the dough balls slightly rough and stacked, with a rustic texture. Place 4 cookies on each pan, leaving 4 inches of space between each one. Top with extra chocolate chips.
- Chill the dough for 2 hours before baking.
- Bake for 12-15 minutes on middle rack or until edges are lightly golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
