Ultimate double choc 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?

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.

Double chocolate chip biscuits(cookies)

Recipe by MartiCourse: Recipe, Sweet treats, Afternoon teaCuisine: American, AustralianDifficulty: Easy

Makes

24

biscuits

Prepare in

15

minutes

Cooking time

40

minutes

Rest for

1

minute

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

You will need

• 180 grams unsalted butter, softened (or lightly salted butter)

• 80 grams light brown sugar

• 40 grams white or raw caster sugar

• 1/4 tsp of salt (if using unsalted butter)

• 1 whole free range egg

• 1 free range egg yolk

• 1 teaspoon vanilla extract

• 275 grams plain/all purpose flour

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

• 1 teaspoon baking powder (baking soda)

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

Here’s what to do

• Place cubed butter and sugar 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 lightly with a fork, then add 1/2 to the butter mixture. Beat until smooth, then add other 1/2 egg and vanilla extract. Beat until well mixed.
• Sift flour, cocoa, salt (if using) 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.