Double Choco Chunk Cookies
Double Choco Chunk Cookies are gooey, chewy and crunchy cookies made using a cocoa based cookie dough topped with chocolate chunks
Equipment
- Measuring Cups and Spoons
Ingredients
- 115 grams Unsalted Butter at room temperature
- ⅓ cup Unsweetened Cocoa Powder
- ½ cup Brown Sugar
- ½ cup White Caster Sugar
- 130 grams Dark Chocolate Bar
- 2 tbsp Choco Chips
- 1 Cup + 2 tbsp Plain Flour
- 1 tbsp Flaxseed Powder
- 1 tsp Vanilla Essence
- ½ tsp Baking Soda
- 1 tbsp Corn Starch or Corn Flour optional
- ¼ tsp Table Salt
- 1 tsp Instant Coffee
- Kosher Salt for garnishing
Instructions
- Take 1 tablespoon of flaxseed powder and mix it with 3 tablespoons water. Keep this aside.
- In a large bowl, add room temperature butter, white caster sugar and brown sugar and using an electric beater or whisk, cream the butter for 3 to 4 minutes till light and fluffy.
- Once the sugar and butter are incorporated well and creamy, add the flaxseed mixture and beat for 1 minute.
- Next add the vanilla essence and mix well.
- In a separate bowl, sieve all the dry ingredients - plain flour, baking soda, table salt, cocoa powder to get rid of any lumps.
- Now add the sieved dry ingredients to the wet mix and cut and fold and bring it together. Do not use an electric beater or whisk for this step and just use a spatula. Do not over mix.
- Dissolve 1 teaspoon of coffee in 1 tablespoon of hot water.
- Add the coffee mix to the cookie dough and add 2 tablespoons of choco chips. Mix gently.
- Scrape the bowl to bring together the dough. It might not be too stiff at this stage. Refrigerate this cookie dough covered for at least 1 hour.
- Once the cookie dough is chilled, it would be bit stiff and set. This is the consistency at which the cookies are to be baked.
- Preheat the oven at 180 degree Celsius with bottom and top heating + fan mode on. In the meanwhile line the baking tray with a butter or parchment paper and slightly grease some butter. The cookies are to be baked in two batches (set of 6) as the cookies spread out on the tray during the bake.
- Chop the dark chocolate bar into small chunks
- Now using an ice-cream scooper, scoop a small chapati sized ball onto the baking tray. You could also use a round serving spoon if you do not have an ice-cream scooper.
- Now push some generous amount of chocolate chunks on top of each cookie.
- Transfer the baking tray into the pre-heated oven and bake for 11-13 minutes. The cookie would spread out automatically during the bake. The cookie would have set edges however feel soft and bit under-done in the center at this stage, but it would harden on cooling, so do not overbake!
- Pull the baking tray out of the oven and immediately sprinkle some coarse kosher salt on top. Let the cookie rest on the baking tray for 4-5 minutes.
- Transfer the cookies on a cooling rack. Repeat the baking for the remaining cookies.
- Once cooled completely, transfer the cookies to an air tight container and store at room temperature.
Notes
- Use standard measuring cups and spoons for measuring the ingredients.
- It is important to use room temperature butter, else it would not cream well with the sugar.
- Make sure to use both brown and white caster sugar for getting the perfect texture. If the white sugar that you have is of large grains, just pulse in mixer once, however do not make it too fine!
- Contrast the type of cocoa powder and the choco chunks. If you are using regular cocoa powder, use a dark chocolate for the chunks and vice versa.
- You could also use a mix of dark and milk chocolate for the topping. Pro-tip: Dark chocolate with almonds also pairs so well for the topping.
- Do not mix the choco chunks into the dough and top it on the cookie dough for better appearance and taste.
- It is very important to chill the cookie dough in fridge for a minimum of 1 hour, else the cookie would spread out too much while baking. Longer the refrigeration time, thicker the cookies!
- Do not overbake the cookies. They might look bit underdone, however would harden on cooling.
- You could skip the corn flour if you do not prefer a chewy center.
- You can also freeze the cookie dough and use for the baking as required. The cookie dough need not be thawed before the bake, just increase the bake time by couple of minutes.