Double chocolate chip cookies stacked

Delectable double chocolate chip cookies

You just have to make these easy double chocolate chip cookies – or biscuits as I prefer to call them in my non-American way. They’re not too sweet and offer double deliciousness on every level. 

The dough is easy to make and will also freeze in rolls for later use. This is perfect if you need to whip up something yummy to have with coffee or add to the kids’ lunchboxes.  Just take out of the freezer when you need to use it, then slice and bake as needed.

Curious to know more?

Jump below the recipe to read about the origins of Chocolate chip cookies.

Double chocolate chip biscuits(cookies)

Double chocolate chip biscuits(cookies)

Recipe by Marti

Who doesn’t love chocolate chip biscuits? This double choc version is simply gorgeous!

Course: Recipe, Sweet treats, Afternoon teaCuisine: American, AustralianDifficulty: Easy
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You will need

  • 180 g 180 unsalted butter, softened

  • 80 g 80 light brown sugar

  • 40 g 40 white or raw caster sugar

  • 1/8 tsp 1/8 salt

  • 1 1 whole free range egg

  • 1 1 free range egg yolk

  • 1 tsp 1 vanilla extract

  • 275 g 275 plain/all purpose flour

  • 25 g 25 (1/4 cup) cocoa powder (I use Dutch process)

  • 1 tsp 1 baking powder (baking soda)

  • 180 g 180 good quality dark or milk chocolate, chopped into small chunks

Here’s what to do

  • Place cube butter, sugar (and salt if using) to the bowl of a stand mixer with the paddle attachment.
  • Beat on medium speed for around 7 minutes until smooth and becoming pale.
  • Break egg into a small bowl and add the yolk. Whisk with a fork to combine, then add 1/2 to the butter mixture. Beat until smooth, then add other 1/2 egg and vanilla. Beat until well mixed.
  • Sift flour, cocoa and baking powder together.
  • Reduce speed of your mixer and add a flour/cocoa a little at a time until incorporated. It will get a bit firm.
  • NOTE: If using a hand mixer, use a wooden or hard plastic spoon for this bit.
  • Lastly, add the chopped chocolate and mix through.
  • Place a piece of baking paper or plastic wrap on your bench and turn the mixture out.
  • Shape into a cylinder about 30cm/12” long, using the paper/plastic to help smooth and even it out.
  • Roll up firmly, then place in the freezer for 30 minutes, or fridge for 1-2 hours.
  • Preheat oven to 180°C fan / 200°C conventional
  • Line biscuit trays with baking paper. If you only have two trays, just place the dough cylinder back into the fridge between batches.
  • Remove dough cylinder from fridge, unwrap and slice into 1cm thick slices (you should get between 30-36 biscuits).
  • Place on trays, keeping space between and bake for 8 minutes. Check and swap the trays – top to bottom/bottom to top shelves.
  • Bake a further 5 minutes, then remove from the oven. Cool on the trays for five minutes before placing gently onto cooling racks.

Tips and tricks

  • Double the recipe and freeze the dough cylinders for later use.
  • If using salted butter, just omit the pinch of salt from the recipe.
  • Why not try mixing white and dark chocolate for a colour variation.
  • Substitute half the chocolate for chopped hazelnuts or macadamia nuts for a bit of crunch.

When were chocolate chip cookies invented?

I love researching the history of food and recipes and chocolate chip cookies are no exception.

As with many well known foods, these chocolate treats have a couple of different stories attached.

Although there are some differing opinions of their origin, there’s no denying they were created during the 1930s by Ruth Graves Wakefield, proprietor of the Toll House Inn, located in Whitman, Massachusetts. Some stories involve substituting missing bakers’ chocolate and others suggest they were the result of intentional experimentation, there’s no denying they are delicious!

The tale of the missing ingredient

One story suggests it was her missing bakers’ chocolate and a substitution that brought about the creating of Chocolate Chip Cookies.

Ruth loved providing delicious home-cooked meals and desserts to her customers. One of her famed treats was her Butter Drop Do cookies, to which she added bakers’ chocolate that melted through the mix during baking.

One day, so the story goes, Wakefield was preparing a batch of Butter Drop Do cookies when she noticed she’d run out of bakers’ chocolate. She happened to have had Nestlé semi sweet chocolate in her pantry, so she mixed some through her batter instead, expecting it to melt. Instead, the chocolate chunks held their shape, adding a softened, creamy texture.

She served the biscuits were a hit with her customers and so, my friends, the chocolate chip cookie was born.

Ruth and Nestle came up with an agreement that would allow Nestle to print the “Toll House Cookie” recipe on its packaging in exchange for a lifetime supply of chocolates.

And so, they became all the rage and the rest, as they say, is history.

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