Ultimate double chocolate cookies
Ever since I can remember, I’ve had a serious sweet tooth. From old photos of me eating treats as a kid to now—there’s almost always something sweet in my life.
Whether it’s cookies, desserts, puddings, cakes, or tarts—you name it, I love it.
My grandmother was a great baker, and I grew up eating so many of her creations. There was always a sense of comfort and unconditional love in everything she made.
Baking has never been my strongest suit in the kitchen. I struggle with following exact measurements—I prefer cooking by instinct, throwing things together based on what feels right. But still, I persevered with these cookies, determined to find a recipe that really worked.
I did some research, tested a few different techniques, and eventually found what I think is the best version. This method gave me the results I was after: just the right texture, flavour, and that nostalgic feeling only a really good cookie can bring. This cookie is satisfyingly chunky and chewy as well as crunchy from the almonds and big pieces of chocolate. The smell and flavour of the burnt butter is deep and rich, making this cookie much more than any of the kind you find in the store.
Ultimate double chocolate cookies
Makes about 24 cookies or 12 large ones
Ingredients
235g browned, softened salted butter
115g caster sugar
115g demerara sugar
115g brown sugar
1 tsp vanilla extract
60g dark cocoa powder (optional)
2 large eggs
3 cups cake flour
½ tsp baking powder
1½ tsp salt
200g good quality chocolate chips
Method
Brown the butter in a saucepan over medium heat. Cool in the fridge until soft again.
In a stand mixer, cream together the butter, all sugars, and vanilla until well combined.
In a separate bowl, mix together the dry ingredients.
Add the dry mix to the creamed butter mixture and stir until combined. Add chocolate chips and mix through.
Chill the dough in the fridge for at least 2 hours or overnight.
Preheat oven to 175°C (347°F). Scoop dough into balls using an ice cream scoop and place on a lined baking tray.
Bake for 15 minutes. Allow to cool before serving.
