There’s an aisle in the supermarket here that I still haven’t wrapped my head round: the biscuit aisle. Here, in the land of tea and custard creams, there are no cookie jars, only biscuit tins.
Don’t get me wrong, I love biscuits. Just, not the digestive kind – I’m talking buttery, soft, buttermilk-laced southern bread biscuits (those, incidentally, can’t be found). But when it comes to ‘biscuits’, I’d rather have a cookie any day. And the Holy Grail of cookies? Well, it doesn’t get more iconic than chocolate chip.
But in a house saturated with chocolate – not literally, of course, but that wouldn’t be such a bad thing – double chocolate chip cookies are really the only option. This recipe is soft, chewy, and might just be a contender for ultimate cookie (or biscuit, if you’re so inclined…)
Double Chocolate Cookies
YOU’RE GONNA NEED: an hour for chilling
1 1/2 cups flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup butter, at room temperature
3/4 cup sugar
1/4 cup light brown sugar
1 egg, at room temperature
1 tbsp milk
2 tsp vanilla
1 cup chocolate chips
1. In a bowl, mix together the flour, cocoa powder, baking soda and salt, then set aside.
2. Using a mixer, beat the butter until fluffy and creamy. On medium speed, beat in the sugars until combined. Beat in the egg, milk and vanilla, being sure to scrape down the sides of the bowl. With the mixer on low, add in the flour mixture all at once, slowly beating until a soft dough forms. Mix in the chocolate chips. Cover the dough with plastic wrap or aluminum foil and refrigerate for at least one hour.
3. Preheat the oven to 350F (180C). Line baking sheets with parchment paper.
4. Scoop the dough by rounded teaspoons onto the prepared baking sheets, allowing 1-2 inches between cookies. Bake 10-15 minutes. It’s okay for the cookies to be slightly soft in the middle. Allow to cool 5 minutes on the baking tray before allowing to cool completely on wire racks.
Recipe adapted from Sally’s Baking Addiction.