Chewy Double Chocolate Chip Cookies
With coronavirus restrictions easing in most countries in Europe & in the different states here in Australia it’s time to celebrate! We are so excited that we get to travel around the place a bit more before heading back home to Europe in July. We’re heading home a lot sooner than we had planned, but what a trip it has been! Although I’m not a travel blogger, I might write up a few of our roadtrips we did once we’re back home. But for now, it’s time to celebrate with some chewy double chocolate chip cookies !
I am a big sucker for anything chocolate so these double chocolate chip cookies seemed like the perfect celebratory treat. We’re using cocoa powder, white chocolate chips and dark chocolate chips. I’ve been using raw sugar these last few months instead of granulated and I didn’t feel like buying a whole bag of sugar for one recipe so I used raw sugar in this recipe too. You don’t have to do the same of course, but raw sugar supposedly also makes them chewier too.
To make the cookies chewier, we’re going to put the cookie dough in the fridge for at least an hour as well and we’re going to bake them at a lower temperature than usual (160°C instead of 175-180°C).
|1 egg yolk|
|150g dark brown sugar|
|100g caster sugar|
|8g vanilla sugar|
|100g butter at room temperature|
|200g plain flour|
|35g cocoa powder|
|2teaspoons baking powder|
|75-100g white chocolate chips Make sure they are chips that don't melt right away when they get warm, you'll find them in the baking section of your supermarket.|
|75-100g dark chocolate chips Make sure they are chips that don't melt right away when they get warm, you'll find them in the baking section of your supermarket.|