As an exploring baker, I have tried and tested many double chocolate chip cookies recipes that are listed at HERE and I know it is difficult to look thick chewy cookies recipe that stay moist and chewy even after up to 5 days of bake. Plus, it will be more challenging to find such a recipe that bakes chocolate chip cookies containing cocoa powder as cocoa powder tends to make cookies drier and tougher.
You know what? I actually found the recipe! It can bake the BEST THICK FAT chewy double chocolate chip cookies that can stay moist and chewy even after up to 5 days of bake! Awesome!!!
You might ask how?
|These are the BEST THICK FAT Chewy Double Chocolate Chip Cookies that I have ever baked.
|Unlike the rest of chewy double chocolate chip cookies that I have baked,
these are EXTRA THICK and FAT
My answers are SIZE and SUGAR!
In fact, this recipe (adapted from HERE) is a spin off version of the recipe one that I have baked at HERE.
They are very identical to the cookies that are made by recipe one at HERE except that these are baked with 1) a combination of brown and caster sugar in 1:1 ratio, not 100% caster sugar 2) 15g less butter 3) 15g more plain flour 4) 5g less cocoa powder.
In addition, I’m using baking powder, not baking soda to bake these cookies because I’m using Dutch- processed cocoa powder which is neutral in pH, not acidic.
As a consequence, these cookies turned out to be moister and chewier than the Thick Soft Chewy Very-Chocolaty Dark Chocolate Chocolate Chip Cookies that I baked at HERE. Simply because they contains 50g more added sugar in every 120g butter added. Plus, no substitution of butter with shortening is required to make the cookies thicker and chewier. And they can stay moist and chewy within after 5 days of bake! Apart from the 50g extra added sugar, I actually have nothing bad to say about this recipe… Maybe another perfect double chocolate chip cookies recipe??? Whatever… Just bake these and you won’t regret! LOL!!!
|Within seconds, at least 5 of these cookies were gone!!!
|This is the reason why…
They are THICK FAT MOIST CHEWY and chocolatey… YUM!!!
The trick to bake these thick moist cookies is you have to bake them a little bigger! For example, I made 18 medium-sized cookies using this recipe whereas I made 30 smaller cookies from HERE and 25 flatter cookies from HERE and the amount of ingredients that all of these recipes are actually 90% similar.
And most importantly, DO not over-bake chewy cookies!!! 180°C / 350°F 10 mins is the perfect temperature and timing to bake these cookies.
Another good thing about this recipe is no chilling is required before baking and the dough is very easy to handle. Watch my video and you’ll see what I mean…
“You should stick with this recipe! These cookies are perfect!”
“You should bake these again.”
These are the comments that I get when my husband and son were enjoying these cookies…
You might ask… How about the BEST Chewy Double Chocolate Chip Cookies – Recipe One at HERE or Thick Soft Chewy Very-Chocolaty Dark Chocolate Chocolate Chip Cookies at HERE?
Honestly, these larger double chocolate chip cookies are moister and chewier. However, if you are concerned about your sugar and butter intake, you might want to cut 50g added sugar by using Thick Soft Chewy Very-Chocolaty Dark Chocolate Chocolate Chip Cookies at HERE or cut your portion-size by baking the cookies smaller using the BEST Chewy Double Chocolate Chip Cookies – Recipe One at HERE. The choice is really up to you.
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Here’s the recipe that adapted from HERE.
Makes 18 medium cookies
125g (1/2 cup) unsalted butter, softened at room temperature
100g (1/2 cup) caster sugar
100g (1/2 cup) dark muscovado sugar or any brown sugar
1 tsp vanilla paste or extract
1 large egg, about 50g without the shell and cold from the fridge
165g plain or all purpose flour
30g cocoa powder, Dutch-processed
1/2 tsp baking powder
1/4 tsp salt
200g (1 cup) dark chocolate chips, plus extra to top if desired – I used Callebaut dark chocolate callets with 54% cocoa
Preheat oven to 180°C / 350°F. Line baking trays with baking papers
Use a wooden spoon or an electric mixer with paddle attachment, beat butter and both sugars until combined and fluffy. Add vanilla and egg (bit by bit) and beat well after each addition. Combine flour, cocoa powder, baking powder and salt and sift flour mixture into the butter mixture. Mix well to combine. Then, mix in the chocolate chips.
Divide dough into 18 equal portions by weight, 42g each. Arrange on the prepared tray with about 3-4cm apart. Do not flatten them. Top with more chocolate chips if desired.
Bake for 10 mins one tray at a time. Do not over bake chewy cookies. It’s ok that the middles of the warm cookies are still soft. Allow the cookies to set in the baking trays for about 5-10 mins, then transfer them onto a cooling rack to cool completely.
Store in an airtight container at room temperature and they will stay soft, moist and chewy for up to one week.
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