Chewy Double Chocolate Chip Cookies

    (274)
    31 minutes

    This recipe makes soft and chewy chocolate chips cookies that are positively delightful! You can substitute macadamia nuts for the walnuts if you prefer them.


    268 people made this

    Ingredients
    Makes: 48 cookies

    • 250g unsalted butter
    • 1 1/2 cups white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon sea salt
    • 2/3 cup cocoa powder
    • 1 cup walnuts, chopped
    • 2 cups dark chocolate chips

    Directions
    Preparation:20min  ›  Cook:11min  ›  Ready in:31min 

    1. Preheat oven to 180 degrees C.
    2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
    3. In a separate bowl, combine the flour, bicarb soda, salt and cocoa powder. Whisk together well until combined.
    4. Add the flour mixture to the creamed butter and sugar and mix until completely combined, about 3 minutes. Add the walnuts and chocolate chips and stir in.
    5. Drop by two teaspoonfuls onto an ungreased baking tray. Or roll into balls, place about 5cm apart on the tray and flatten slightly with your fingers.
    6. Bake for 11 minutes. The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.
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    Reviews and Ratings
    Global Ratings:
    (274)

    Reviews in English (232)

    by
    54

    Really good. Great the next day and stay soft! I used regular salted butter (I cut out a little of the kosher salt) and omitted the nuts- still great. Don't let these over cook! 11 minutes is just enough, let them finish on the cookie sheet outside of the oven for about 2-3 minutes.  -  09 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    42

    I followed the recipe except for not adding in the nuts. Next time I will cut back on the chocolate chips. I used the hand roll method since there were so many chocolate chips it was impossible to do the spoon method with the chips falling off the dough. Definitely worth the effort because the cookies tasted fabulous. This recipe will be a keeper!  -  16 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    30

    These cookies were soft and chocolatey. The only thing I would change next time is to use regular salt instead of kosher. The salt taste was a bit too noticeable and I think it's because the kosher salt didn't blend as well as the other kind would've. Otherwise very yummy!  -  23 Dec 2003  (Review from Allrecipes USA and Canada)

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