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Delicious Double Chocolate Chip Cookies... a rich chocolate cookie packed with white chocolate chips! The perfect treat for any chocoholic!

Double Chocolate Chip Cookies

The easiest and most delicious Double Chocolate Chip Cookies recipe ever... rich, soft and chewy chocolate cookies packed with loads of white chocolate chips! The ultimate chocolate treat.
5 from 4 votes
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Course: Cookies
Cuisine: American
Keyword: chocolate cookies, Double Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 269kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

  • 250 g butter softened
  • 1/2 cup (100g) brown sugar
  • 1 cup (225g) caster sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups (250g) plain flour
  • 2/3 cup (65g) cocoa powder
  • pinch of salt
  • 1 tsp bi-carbonate soda
  • 200 g white chocolate chips

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line two large trays with baking paper and set aside. 
  • Beat the butter, brown sugar and caster sugar together until pale and smooth. 
  • Add the eggs one at a time and beat until smooth. 
  • Add the vanilla extract and beat through. 
  • Sift over the plain flour, cocoa powder, salt and bi-carb soda. Mix through until thoroughly combined. 
  • Add the chocolate chips and stir through. 
  • Place the dough into the fridge for 30 minutes to chill (see notes). 
  • Roll heaped teaspoons of the mixture into balls and press down slightly. Place 5 cm apart on the baking trays. 
  • Bake for 8-10 minutes or until just set (see note). 
  • Allow to cool for 10 minutes before carefully transferring to a wire rack to cool completely. 
  • Store in an airtight container at room temperature for up to a week. 

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line two large trays with baking paper and set aside.
  • Insert the butterfly and add the softened butter (chopped), brown sugar and caster sugar. Mix on Speed 4, 30 seconds or until smooth and creamy. 
  • Reduce to Speed 2 and add the eggs, one at a time, through the MC hole.
  • Add the vanilla extract and return to Speed 4 for a further 10 seconds. 
  • Remove the butterfly and add the plain flour, cocoa powder, salt and bi-carb soda. Mix on Speed 5, 20 seconds. 
  • Add the chocolate chips and mix on Reverse, Speed 4, 10 seconds. 
  • Place the dough into the fridge for 30 minutes to chill (see notes). 
  • Roll heaped teaspoons of the mixture into balls and press down slightly. Place 5 cm apart on the baking trays. 
  • Bake for 8-10 minutes or until just set (see note). Allow to cool for 10 minutes before carefully transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week. 

Notes

Recipe Notes & Tips
I generally use unsalted butter. If you choose to use salted butter, simply omit the extra pinch of salt from the recipe
These cookies are made using a mix of caster sugar (also known as superfine sugar) and brown sugar. The brown sugar is what gives these cookies their delicious chewiness.
White chocolate chips are sometimes known as white chocolate bits, baking bits, chips or baking chips. These hold their shape when cooked.
Use room temperature ingredients - For the best possible cookies, make sure your ingredients are at room temperature before using. This will help the butter to cream easier and also allow the eggs to be beaten through smoothly.
Chill the dough – if you want beautiful round, soft and thick cookies, then you absolutely must chill the dough first! This allows the butter to re-solidify, meaning that when the cookies are baked, the butter will very slowly melt while the cookies maintain their shape. Chill for 30 minutes.
Roll the dough into balls – there’s no need to press the balls down as they will slowly spread when baking.
Add a few extra chocolate chips to the top of each balls – there’s no reason for this except it makes them look extra delicious!!
Baking time – for soft and chewy cookies, its essential not to overcook them. Bake for 8-10 minutes or until only just set. They’ll still be very soft (which is great!) but will firm on cooling.
Storing – store the cookies for up to 1 week in an airtight container at room temperature.
Freezing – you can freeze uncooked dough for up to 3 months. Simply roll into a log and wrap with two layers of plastic wrap followed by one layer of foil. Alternatively you can freeze the baked cookies for up to 3 months in an airtight container.
Substitutions – you can replace the white chocolate chips with milk or dark chocolate chips. Alternatively, you can omit them altogether. You can also use M&Ms or Smarties in place of the chocolate chips.

Nutrition

Calories: 269kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 143mg | Potassium: 159mg | Fiber: 3g | Sugar: 20g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1.9mg