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Ben Hartung

Double Chocolate Cookie

“✓ very good”
 * “All cookies → leave in fridge x 1–2 day”
 * with “dough” written above the arrow
 * “→ Bake cold”
 * “→ 10–12 min”

Print Recipe
Course: Dessert
Ingredients Method

Ingredients
  

  • 1¼ cups butter room temp
  • 1⅓ cups brown sugar
  • 2/3 cup white sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 3½ cups all purpose flour
  • 1½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup dark or white chocolate chips

Method
 

  1. In a sand mixer with the paddle attachment, cream butter, sugars, and vanilla until light and fluffy, about 2 minutes. Scrape down the sides as needed.
  2. Meanwhile, combine all dry ingredients and set aside.
  3. Add vanilla and eggs one at a time scraping down the bowl occasionally with a rubber spatula. Mix until combined, about 30 seconds.
  4. Add all dry ingredients at one time and blend until incorporated, and mix until incorporated, about 1 minute.
  5. Add chocolates and blend till incorporated.
  6. Roll the dough into a log and wrap in plastic wrap. Place int he refrigerator for at least 12 hours
    7. You can skip this step if you want cookies right away, but keeping in the fridge for 12 to 48 hours increases the flavours. You can also freeze the dough if you want.
  7. Preheat oven to 350°F
  8. Remove the dough from the fridge right before you are read to bake (Baking these cookies from cold!). Cut log into 1/4 inch cookies and place on a parchment-lined baking sheet. Bake 12 minutes or until colour appears around the edges.