sharing recipes from one generation to the next
If I had a cent for every one of these cookies I made in my catering career I’d be rich! My chocolate splattered recipe book has calculations for making up to five times the original amount. That’s a lot of cookies given that one a single quantity makes 80 bite sized morsels. I have varied the “chip” ingredients from time to time, keeping the overall quantity the same. Try adding chopped macadamia nuts or walnuts instead of white chocolate, use equal quantity milk, dark and whit choc chips, or replace ½ the dark chip with dried cranberries, a perfect foil for the sweetness. In my mind this is an adults only cookie, too dark and rich for the palate of the average kid.
When I made these last, I used 3 slabs of 70% cocoa content chocolate I had on hand, 150g in the body of the cookie, 150g as chips. The bitter chocolate flavour was overpowering, way too dark, and I like bitter chocolate!! I advise against repeating my mistake!
Double Choc Chip Cookies
1 ½ cups plain flour
¾ cup Dutch process cocoa powder
1 ½ cups soft brown sugar
180g unsalted butter
150g dark chocolate, chopped
3 eggs, lightly beaten
1 cup dark choc chips
½ cup white choc chips
Preheat the oven to 180C. Line the baking trays with silicone paper.
Sift the flour and cocoa into a large bowl. Stir in the sugar, then make a well in the centre. Over a low heat melt the butter and chocolate. Add the butter and eggs to the dry ingredients and stir to combine. Mix in the choc chips.
Roll large teaspoon fulls into balls and place on baking trays allowing room to spread. Bake for approximately 12 minutes. Allow to cool for 5 minutes on the baking tray and then transfer to a cooling wire.
Store in an airtight container. Makes approximately 80 bite sized cookies.