Mega Double Chocolate Chip Cookies

This is a recipe for Mega Double Chocolate Chip cookies.

This was inspired by a recipe published by CupcakeJemma on YouTube.

Here are her links:

• YouTube
• Shopping
• Instagram
• Bakery

She has many many great tutorials and recipes. I encourage you to check her out!

These ingredients are readily available at most supermarkets. I did my best with my kitchen scale to convert from cups to grams for our international friends.

• 2 sticks of cold unsalted butter cubed (230g)
• 3/4c sugar (160g)
• 3/4c light brown sugar (160g)
• 3c bittersweet chocolate chips - I used Ghirardelli 60% (480g)
• 1 2/3c self-rising flour (225g) **
• 1 3/4c all-purpose flour (210g)
• 3/4c cocoa powder (75g)
• 1 teaspoon salt
• 1/4 tsp baking soda
• 3 teaspoons baking powder
• 2 large eggs + 1 egg yolk - room temperature

**NOTE: If you do not have self rising flour fear not! For this recipe simply mix up the below ingredients and then measure out 1 2/3c (225g) and use that as directed for the self-rising flour.

Self rising flour:

• 2c all-purpose flour (240g)
• 3 tsps baking powder
• 1 tsp salt

Tools

• Baking Sheet
• Parchment Paper or Silicone Baking Mat
• Measuring cups (or kitchen scale) and measuring spoons
• Bowls
• Whisk/Fork

Mix the cold cubed butter for a minute or so that it breaks up. If you are used to making cookies, we are the goal is not to "cream" the butter, it is to simply break it up a bit. Above is a before and after of what it should look like.

Add the sugars and mix on low to medium just to combine. The result will look sticky and pasty like the second picture.

Dump in the 3 cups (480g) of chocolate chips and mix until combined.

Now its time to mix up the dry ingredients.

Now this is VERY important never scoop flour or cocoa powder direct from the bag. If you do this it will compact into the measuring cup and you will have more than you should. For best result always use the Spoon & Level method of measuring. Use a spoon and place the ingredient into the measuring cup and when full run the flat edge of a knife over the top to level it out. Simple right??

If you want a great tutorial on measuring please jump over to Measuring 101 at Sally's Baking Addiction. She has taught me many great skills.

Of course if you are doing it by weight you will not have the above problem.

Dry ingredients:

• 1 2/3c self-rising flour (225g)
• 1 3/4c all-purpose flour (210g)
• 3/4c cocoa (75g)
• 1 tsp salt
• 1/4 tsp baking soda
• 3 tsp baking powder

Place all the ingredients into a bowl and use a whisk or a fork to mix them evenly together.

Now we will add the dry ingredients.

Add the dry ingredients in 3 or 4 parts and mix on low until incorporated. If you dump it in all at once you risk getting a cloud of dry ingredients all over your kitchen!

When it is done it will look dry and crumbly as in the second picture but fear-not that is what is expected. It will come together in the next step.

Now take your 2 eggs and 1 egg yolk and mix with a fork in a small bowl.

Once mixed slowly pour it into your mixer and it will magically come together and be quite thick. This should take less than a minute... do not over mix the dough.

The dough will be very dense almost clay like as you can see in the last picture. Since it is so dense my mixer actually had a hard time during the end. Be very careful not to break your mixer... you can always finish up by kneading the ingredients by hand which would be allot of fun for the kids!

Now would be a good time to pre-heat your oven to 350f or 180c.

Now measure out your cookie balls. Since we are making "Mega" cookies I made the balls quite large about the amount to fill your fist or 1/2c of dough.

Feel free to make them bigger or smaller as you wish just be aware that you will have to adjust the baking time.

Once you have formed all your cookies wrap them with cling film and place them in the fridge for 15-20 minutes. I found that if you chill them too long then they really do not want to spread when baking to "cookie" shapes but stay tall and round.

You may also opt to flatten the balls into a more disc like shape... this is entirely up to you.

Once your oven has come up to temperature we are ready to bake.

Cover your baking tray with either parchment paper or a silicone baking mat and place the cookie balls with some room to spread between each. The size of the balls will determine how many you can bake at once.

I baked one tray with parchment paper and another with silicone baking mat to test. They both seem to come out equally well but the silcone mat seems to keep the bottoms from over browning better.

If your oven has a "convection bake" mode you can try using that since what it does is turn on a fan and circulate the heat more evenly during baking and the bottoms will be less likely to get to brown.

Bake them in your pre-heated oven for 20min for large size cookies or 10min for average size cookies. Be sure to check on them a few minutes before the estimated time to see how they are doing and pull them out if the look done. You can usually gauge this by looking under a cookie to see how brown it is.

Let them cool for at least 10min on the baking sheet. If you try and remove them too early they will fall apart in your hand.

After they have cooled for a bit it is time to enjoy these awesome chocolaty cookies!

If you make this instructable please do comment and let me know how it went.