Wow. Just wow. As a co-founder and former president of a chocolate society, it’s no secret that I am a chocoholic. I have eaten so much chocolate on occasions that I swear I will never touch the stuff ever again. Yet at coffee time the next morning, you’ll find me looking longingly at the tray bakes and brownies in a coffee shop. I am an incurable chocoholic and I am okay with that. So, I feel rather qualified to say that these cookies will satisfy any chocoholic’s cravings.

These double chocolate cookies are made of a deliciously rich chocolate base that has a generous amount of cocoa in it and also a shameless amount of chocolate chunks. They smelled heavenly whilst in the oven and as soon as the first batch was ready, I couldn’t wait to try them before they had cooled. They were so delicious and gooey! I restrained myself and managed to save half the cookie until it was a bit cooler. It had the perfect cookie texture, having slightly crispy edges and a chewy, fudgey centre. The next day they were still soft and chewy. This is certainly my new favourite chocolate cookie recipe!

I could eat them ALL!

I have written up the recipe differently than how I usually do. My friend had a recipe book that wrote them up like this and I found it quite easy to read. As my friend pointed out, this way you are reminded of the amounts of ingredients you need as you are putting it together. I often have to go back and check the original ingredient list when I’m baking and get to a step that says “combine the flour, sugar etc”. Let me know what you think of it and if you prefer the recipes written this way or in a more traditional fashion.

Happy Baking!

Double Chocolate Chunk Cookies

makes ~40 cookies

Ingredients:

• 2 cup plain/all purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt (I omitted this because Tesco only had salted butter
• 1  cup of unsalted butter, softened (I had to use salted)
• 2/3 cup white/granulated sugar
• 2/3 cup packed light brown sugar
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 400g milk chocolate, chopped into chunks

Instructions:

Sift together in a medium sized mixing bowl:

• 2 cup plain/all purpose flour
• 3/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt (I omitted this because Tesco only had salted butter)

With an electric mixer, cream together until light and creamy (about 1-2 minutes):

• 1  cup of unsalted butter, softened (I had to use salted)
• 2/3 cup white/granulated sugar
• 2/3 cup packed light brown sugar
• 1 tsp vanilla extract

Add each egg individually, mixing well after each addition:

• 2 large eggs

With the mixer on medium-low, gradually add the flour mixture to the butter mixture.
Stir in:

• 400g milk chocolate, chopped into chunks

Using rounded tablespoons, roll the dough into balls. Chill in the fridge for 30 minutes.
Preheat the oven to 350F/175C. Space the cookies about 2 inches or so apart on each cookie sheet (I fit 9 cookies per tray). Bake in preheated oven for 8 minutes. Do not over bake! Let cool on tray for a few minutes before transferring to a wire rack to cool completely.