Double Chocolate Chip Cookies 雙重朱古力粒軟曲奇

These are the kind of soft cookies that, when devoured warm freshly right out of the oven, are super gooey in the middle. When completely cool they are crispy on the outside with a very soft center. I like to shape them on the thicker side for more of a contrast when you bite into the soft center.

As all ovens perform differently, it is hard to indicate the exact baking time in a recipe. For soft cookies, the general rule is to bake until the cookies have set and the edges have turned slightly golden (but in this case the change of color is hardly visible). The central part of the cookie should have just lost its shine and feel very soft to the touch. The cookies would look like they are not thoroughly baked but the residual heat will carry on with the rest of the baking when they are out of the oven. After the cookies have completely cooled (like after an hour or so), when you touch the bottom of the cookie, the outer part of the cookie would be firm and cripsy while the middle part would be soft and easily leave an indentation when you press hard on it. This is the kind of soft cookie that I like best and it takes about 13 minutes to bake with my oven. Use the above general idea to test for doneness for your own oven and adjust baking time accordingly.

These cookies have the best textural contrast when eaten within the same day and the edges will become soft the next day. To regain crunchiness, pop the cookies in the toaster oven and bake for a few minutes. Let cool and then enjoy. A combination of both white and dark brown sugar is needed for this cookie recipe. The molasses in the dark brown sugar contributes not only to the rich flavor but also to the soft and chewy texture. Do not substitute with all white sugar as this will make your cookies thin and crisp.

Double Chocolate Chip Cookies

Makes 24


140 g all purpose flour (I used organic unbleached all purpose flour)
20 g unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp salt
80 g dark brown sugar
20 g granulated sugar (I used organic cane sugar)
130 g unsalted butter, softened
1 large egg (about 50 g)
1/2 tsp vanilla bean paste or pure vanilla extract
150 g dark chocolate chips


中筋麵粉(EC用有機無漂白麵粉) 140克
無糖可可粉 20克
梳打粉 1/4茶匙
鹽 1/2茶匙
黑糖 (dark brown sugar) 80克
細砂糖(EC用有機蔗糖) 20克
無鹽牛油(室溫放軟) 130克
大蛋 1隻(約50克)
雲尼拿醬或純雲尼拿香油 1/2茶匙
黑朱古力粒 150克

Directions 做法

Combine and sift together the flour, cocoa powder and baking soda in a large bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed until smooth. Add sugars and salt and mix on low speed until creamy, scraping the side of bowl as needed..

Beat in vanilla and egg until incorporated. Scrape down the sides and bottom of the bowl.
*For better emulsification, beat egg slightly in a small bowl then add to the butter-sugar mixture in two to three additions. Beat well after each addition until fully incorporated

Stir in the flour mixture in two batches and mix until just combined. Stir in chocolate chips when there is almost no streaks of flour. Do not overmix. Scrape down the sides and bottom of the bowl. Cover dough with plastic wrap and rest dough in the refrigerator for an hour.

Preheat oven to 325ºF/160ºC about 15 minutes before baking. Remove chilled dough from the refrigerator. Scoop out dough with a spoon or a small ice-cream scoop and form 24 dough balls (about 24 g each). Arrange balls of dough on a parchment paper lined cookie sheet.
**Let dough sit at room temperature for 10 minutes if it is too firm for scooping.
**The cookies will spread in the oven so make sure to leave enough space in between them. I bake 12 cookies each time.

Bake for 12 to 14 minutes or until the cookie has set but the middle part is still very soft to the touch. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
**Rotate the cookie sheet halfway through baking for even baking.

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