I love cookies. And Christmas time means lots of love and even more cookies! These Double Chocolate Chunk Cookies are a must. I make them all year round and the kids don't even wait for them to cool down before gobbling them up two at a time. These are a great snack for a tea time and even a midnight snack. Santa will be very pleased if these were set out for him. That is if everyone doesn't finish them before Santa gets there!
This recipe makes around 22 cookies, depending on how big your chocolate chunks are and if you don't add extra to the batter. You may even be able to make a full 2 dozen! We enjoy waring these in the oven to make them extra soft again before enjoying these with a tall glass of milk or tea.
Preparation Time 15 mins
Cook Time 12-15 minutes
Yields 20-22 cookies
120 grams/ 1 cup all purpose flour
60 grams/ 3/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
140 grams butter- room temperature
160 grams/ 3/4 cup soft brown sugar
60 grams/ 1/4 cup sugar
1 teaspoon vanilla
1 cup chocolate chunks- plus extra for topping the cookies
Sift the flour, cocoa powder, salt, baking powder and baking soda. Whisk it well and set aside.
Beat the butter and sugars together for 5-6 minutes until light and fluffy.
Add the egg and vanilla. Beat again for 2 minutes.
Add the flour mixture and mix it until just combined and no dry patches remain.
Fold in the chocolate chunks.
Cover the bowl and chill the dough for at least 1 hour.
Preheat the oven to 175c. Line 2 baking trays with parchment paper.
Scoop cookie dough onto the tray with an ice cream scoop. Space dough balls 2 inches apart from each other.
Bake the cookies for 15 minutes. The edges will be just set and the tops will still be soft. Remove them from the oven.
Press extra chocolate chunks into the tops of the cookies. Set them aside to cool.