Double Chocolate Chip Cookies

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Double Chocolate Chip Cookies


Double choc. chip cookies




Indulge in these rich, double chocolate cookies—a healthier twist on an ultimate classic. Made with whole wheat flour, dark cocoa powder, these decadent treats are soft, chewy, and loaded with a blend of white and semisweet chocolate chips. Whether you're baking them for a cozy weekend treat or sharing with family, this is guaranteed to become a household favorite.




 Double Chocolate Chip Cookies

(Makes approx. 36 cookies)

Ingredients

  • White Whole wheat flour: 2 cups + 2 tablespoons (spooned & leveled)

  • Unsweetened oragnic dark cocoa powder: ½ cup

  • Unsalted butter: ¾ cup (1 ½ sticks, softened to room temperature)

  • Brown sugar: 1 ½ cups

  • Maple syrup or honey: 2 tablespoons

  • Cornstarch: 1 tablespoon

  • Salt: ½ teaspoon

  • Baking soda: 1 teaspoon

  • Pure vanilla extract: 1 tablespoon

  • Chocolate chip mix: 1 ½ cups total (equal parts white chocolate chips and semisweet chocolate chips)

  • Eggs: 2 large (Eggless option: 6 tablespoons whole milk)

Method

  1. Sift Dry Ingredients: In a large bowl, sift together the whole wheat flour, cocoa powder, salt, cornstarch, and baking soda. Whisk gently to combine evenly.

  2. Cream Butter & Sugar: In a mixer bowl, beat the softened butter and brown sugar together on medium speed for 1–2 minutes until creamy and smooth.

  3. Add in Flavors: Add the eggs one at a time (or add the 6 tablespoons of whole milk for the eggless version), beating on low speed until mixed. Add the vanilla extract and maple syrup or honey, mixing until uniform.

  4. Combine & Fold: Add the sifted dry ingredients to the wet mixture and mix on low speed just until a combined. Fold in the mixed white chocolate and semisweet chocolate chips.

  5. Chill Dough: Cover the bowl and refrigerate for at least 2 hours (up to 24 hours) for best results.

  6. Bake:

    • Conventional Oven: Preheat to 350°F (175°C). Scoop 1-tablespoon dough balls onto a parchment-lined baking sheet, leaving 2 inches between each. Flatten slightly. Bake for 8–9 minutes. For larger cookies (2 tablespoons dough) increase bake time to 11-12 minutes.

    • For Air Fryer: Preheat to 335°F (170°C) and baking time remain the same.

  7. Cool & Store: Let the cookies rest on the baking sheet for 5 minutes after removing from the oven, then transfer to a wire cooling rack to cool completely. Store in an airtight container for up to 1 week.

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