Double Chocolate Chip Cookies

What to do when you’ve been suffering from migraine headaches for a couple of days?  Decide to make cookies is what I do.  I needed some type of distraction to get me moving around instead of lying in bed wishing my headache would go away.

Normally I never make just plain chocolate chip cookies, I usually always make them with toffee chips in them.  But today I didn’t have any toffee chips and wanted to make something, so I grabbed some semi-sweet chocolate chips and also a couple bars of dark chocolate from the pantry and figured I would use both of these.  Sometimes not having what you usually have on hand is a good thing.

First off start by pre-heating your oven to 375 degrees F.

Weigh out 150 grams of butter, then half way melt this in the microwave, i did this in two – 30 second cycles.  It was mostly melted with a chunk of unmelted butter still left.  Place this into your stand mixer and dump in 1 cup of white sugar and 1 cup of packed brown sugar (not dark).  Mix on medium speed for 1 minute.

Scrape down the bowl and add in your eggs one at a time, scraping down the bowl after each addition.  Add in your vanilla bean paste and mix to combine.  Scrape down the bowl again.

Then dump in your dry ingredients (2 2/3 cups all purpose flour, 1 tsp. baking powder, 1 tsp. baking soda and pinch of salt.  Mix to slightly combine, not fully just get this going.

Meanwhile chop up 200 grams of dark chocolate (your choice, I had these bars in the pantry) and dump this into the mixing bowl along with 2 cups of semi-sweet chocolate chips.  Turn mixer to low and stir to combine, about 1 minute.

Line your baking sheets with parchment paper and scoop out the dough, using a large scoop, placing 6 scoops of dough on each baking sheet.  Bake in the centre of your oven, one pan at a time, for 15 minutes, until slightly browned around the edges.  Allow to cool for a minute or two on the baking sheet, then transfer to a cooling rack.

This recipe make just over 3 1/2 dozen large cookies, I only baked off 1 dozen and I’ve placed the others in the freezer for a cookie emergency, because those are a real thing.


Double Chocolate Chip Cookies

Makes approximately 3 1/2 dozen (depending on size)


150 grams (2/3 cup) butter, partially melted

1 cup white sugar

1 cup brown sugar, packed (not dark brown sugar)

1 pinch salt

2 eggs

1 tsp. vanilla bean paste

2 2/3 cup flour

1 tsp. baking soda

1 tsp. baking powder

2 cups semi-sweet chocolate chips

200 gr. dark chocolate, chopped


  1. Pre-heat oven to 375 degrees F.
  2. Measure out butter and partially melt in microwave, cold from the fridge, I do this in two – 30 second intervals.
  3. Place butter, and both sugars in stand mixer and beat for 1 minute.  Scrape down bowl.
  4. Add in eggs, one at a time, scraping after each addition.
  5. Add in salt and vanilla bean paste,  beat to combine and then scrape down bowl.
  6. Add in flour, baking powder, baking soda.  Turn mixer to 2 and mix for about 30 seconds.  Stop mixer.
  7. Add in semi-sweet chocolate chips and chopped dark chocolate.
  8. Turn mixer to low and mix for another minute to combine everything evenly.
  9. Scoop batter onto parchment lined baking sheets, 6 scoops to a pan and bake for 15 minutes per pan, until cookies are just slightly brown around the edges.
  10. Allow cookies to cool for 1 minute on baking sheet before moving to a cooling rack to cool completely.

**Left over dough can be frozen (pre-scooped) and then baked from frozen at 375 degrees F for 17 to 18 minutes.**





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