It took me quite a while to figure this out. For some strange reason I couldn’t understand why I can’t get the right texture for the cookies – I like my cookies to be crunchy on the outside but soft on the inside. I did a little research and read up about the difference between Dutch processed and natural cocoa powder from Sally’s baking addiction. Basically the bottom-line is natural cocoa powder is always paired with baking soda and dutch processed cocoa powder is paired with baking powder. It’s all about the science!

Tips to make the best double chocolate chip cookies

1. Make the cookie dough at least one day in advance and chill it in the refrigerator overnight
2. Use real chocolate chunks – I buy blocks of cadbury chocolate and chop it up so that I get huge chunks of chocolates in my cookies
3. Make sure that the butter is softened to room temperature
4. Roll the chocolate chunks individually into the cookie dough to ensure that every piece of cookie gets an even spread of goodness

Nutrition per cookie (one batch makes 40 medium sized cookies) 

Ingredients for the cookies

1. 120g unsalted butter (softened to room temperature)
2. 120g dark brown sugar
3. 1 large egg
4. 1 tsp vanilla extract
5. 125g plain flour
6. 50g unsweetened natural cocoa powder
7. 1/2 tsp baking soda
8. 1/4 tsp salt
9. 30g white chocolate chunks
10. 30g milk chocolate chunks
11. 30g dark chocolate chunks

Directions

Preparation time: 15 min
Baking time: 10-15 min

1. Cream the butter and sugar until light and fluffy
2. Add in the egg and continue to cream
3. Sieve in the flour, cocoa powder, salt and baking soda into the mixture
4. Mix the dough well then cling wrap it and leave it in the fridge overnight
5. Preheat the oven to 170 degrees
6. Roll the dough into little balls and add in the chocolate chunks
7. Bake in the oven for 10-15min or until the cookie turns slightly soft then take it out from the oven and leave it to cool