Double Chocolate Chip Cookies are decadent and chewy cookies. Made with two types of chocolate flavor – cocoa powder and chocolate chips, they are the love.
Every time I crave a Sub, I end up eating their double chocolate chip cookie. And that liking has been passed onto sonny boy too.
So this cookie was made keeping in mind Subway. I wouldn’t call it a copy of it but they were a big hit as well. Next time I am going to flatten them and make bigger – more like the Subway ones.
And then probably I will update the post here with my direct comparison.
In the meantime, go and enjoy some chewy, eggless and full of chocolate cookies.
Double Chocolate Chip Cookies
- 1¼ cup all purpose flour
- ¾ cup cocoa powder
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chip
- ¼ cup sugar granulated
- ½ cup light brown sugar packed
- ½ cup +1tbsp olive oil
- ¼ cup +1tbsp water
- In a large bowl, whisk together all purpose flour, cocoa powder baking powder, baking soda and salt. Now add the chocolate chips to the dry ingredient mixture and gently toss to coat.
- In a separate large bowl, whisk together both the sugars with the olive oil and water until smooth and thoroughly mixed, about 2 minutes. If there are sugar lumps, you may need to break them up before whisking. Add the flour (dry) mixture to the sugar (wet) mixture, and then stir using a wooden spoon until just combined. No flour should be visible but do not overmix. Cover the bowl with a plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step. I usually refrigerate overnight.
- Preheat the oven to 170 °C. Line a cookie sheet with parchment or butter paper, alternatively you can grease the pan.
- Remove dough from the refrigerator, using a spoon or an ice cream scoop, place dough into 2-inch mounds on the prepared pan. It is recommended to freeze the balls of dough (after placing them on cookie sheet) for 10 minutes before baking as the cookies retain their shape better during baking.
- Remove the dough balls from the freezer and sprinkle the dough balls with coarse-grained sea salt, and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake. Let cool completely before serving.
- Freezing the dough balls, really helps in retaining the shape of the cookies, so do not skip this step.
- You can even use white chocolate chips, I didn’t have them so used dark chips only.