Double Chocolate Chunk Cookies

Table of Contents

- 1/2 tsp Baking Powder
- 100g Dark Chocolate (cut into small chunks)
- 50g White Chocolate (cut into small chunks)

1. Soften the butter: If your butter isn’t already softened, take it out of the fridge and let it sit at room temperature for about 30 minutes. Soft butter will blend more easily into the sugar, creating a smooth, creamy dough.
2. Chop the chocolate: While the butter softens, chop both the dark chocolate and white chocolate into small, bite-sized chunks. This ensures the chocolate is distributed evenly throughout the cookie dough.

Mix the butter and sugar: In a large mixing bowl, combine the softened butter with 150g of brown sugar (or a mix of brown and white sugar). Using an electric mixer or a whisk, beat the butter and sugar together until light and fluffy. This process incorporates air into the dough, giving the cookies a light texture.
Add the eggs and vanilla: Crack the two eggs into the bowl and add 1 tablespoon of liquid vanilla extract. Continue beating the mixture until the eggs are fully incorporated and the mixture is smooth.

1. Mix the flour and baking powder: In a separate bowl, sift together 200g of flour, 1/2 teaspoon of baking powder, and a pinch of salt. Sifting the dry ingredients ensures they are evenly distributed, and it helps avoid any lumps in the dough.

Add the dry ingredients to the wet mixture: Gradually add the dry ingredients to the butter-sugar-egg mixture, stirring gently with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix, as this can make the cookies tough.

Fold in the chocolate: Once the dough is smooth, gently fold in the chopped dark and white chocolate chunks. Make sure the chocolate is evenly distributed throughout the dough for bursts of chocolatey goodness in every bite.

1. Chill the dough: For best results, cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much during baking.

1. Preheat the oven: While the dough chills, preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper or lightly grease them.
2. Scoop the dough: Once the dough is chilled, use a cookie scoop or a spoon to scoop out balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets. Make sure to leave some space between each cookie, as they will spread slightly as they bake.
3. Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown but the centers are still slightly soft. The cookies will firm up as they cool, so it’s better to slightly underbake them for a chewier texture.

Cool the cookies: Once the cookies are baked, remove them from the oven and let them cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely.
Serve: Enjoy the cookies warm for a gooey chocolate experience, or at room temperature with a glass of cold milk.