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Best Ever Double Chocolate Chip Cookies

This is the best chocolate chip cookie recipe ever! It is so simple and straightforward that my 4 year old son takes the lead on making them. And it is so much fun to do them with him! Perfect activity for parents and kids. They are so amazingly chewy and delicious that you will not be able to stop yourself from eating the row dough.




For those of us who are not experts in American desserts a chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips or chocolate morsels as its distinguishing ingredient. Made correctly it is super chewy and filled with chocolate flavor but not too sweet. When you dip it in milk or coffee you feel like you moved back in time!


Even though I just started making them a few years ago, me and my son have been coming up with new ideas on how to make them more chewy. We were making so many different recipes until we discovered the perfect one. And we want to share those cookies with you! To be honest it is quite difficult to share the actual cookies, but those who have a chance to try them agree they’re out-of-this-world delicious!




So how do we make the chewiest and the best double chocolate chip cookies?


TIME

Making the butter takes 10 min

Baking: 15 min


INGREDIENTS

The amount for 12 big muffins

  • 1/2 butter (room temperature)

  • 1/2 cup baked brown sugar

  • 1/2 cup granulated sugar

  • 1 tbsp of vanilla extract

  • 2 large eggs (beaten)

  • 2 cups of all purpose flour

  • 1 tsp of salt

  • 1 tsp of baking soda

  • 1/ cup of cocoa powder

  • 1 cup of semisweet chocolate chip cookies




STEP BY STEP

  1. Start by soften the butter. If you are planning on making these cookies, take the butter out of the fridge at least a couple of hours before you start. When soft, cut it into smaller pieces and put it in the mixer bowl.

  2. Pre- heat the oven to 350 F (180C). Start to beat the butter and slowly one by one add both sugars. Finish the wet ingredients by adding vanilla extract and beaten eggs.

  3. In a separate ball prepare dry ingredients by combining flour, baking soda, salt and cocoa powder. Mix it all, and start adding it spoon by spoon into the working mixer.

  4. Let it beat until the dough has a texture of a play-dough. Add the chocolate chips and combine them with the dough with a spatula.

  5. Take a tablespoon of dough, roll it into a ball and put on the silicone baking sheet. Give it a small tap and bake for 15 min.

TIPS

  1. If you forget to take out the butter out of the fridge, do not worry. There are a few quick tricks to speed the softening process. During the summer you can put it in the garage, on your balcony. In winter put it on a plate and on your heater (do not forget to turn it every 5 min). In 20-25 min your butter will be soft.

  2. Use the wire elliptical whip to make those cookies, or a hand mixer.

  3. Measure the flour correctly. Too much flour will make them into small stones.

  4. Use LOTS of chocolate chips. Do not use the milk chocolate chips, it will make the cookies too sweet. Pick the one with richer flavor (semisweet for example). If you do not have chocolate chips just cut the chocolate bar with the knife into small pieces.

  5. THE MOST IMPORTANT! DO NOT over-bake them! If they will look undone after 15 min that is ok. Pull them out of the oven and let them rest on a rack until cool down.



If you would like to see some other ideas for desserts here is an easy and super summery dessert:


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