Discover Double Chocolate Chip Cookies

1. Welcome!: Few people would disagree with the dominance of the chocolate chip cookie. A staple of any baker's kitchen is the mouthwatering smell of a freshly baked batch hot out of the oven. But what if you took the deliciousness of chocolate chip and combine it with an even better chocolate filling? Well, in this class, I'll be showing you exactly that in the upcoming bite size lessons, which I designed to be as simple and enjoyable for you to follow. Together, we'll be going through the step by step process for making these delicious cookies from scratch by using the best ingredients for the job. And to accompany you through all that is a written PDF guide for you to make quick reference to at any time. The chocolate filling, we'll be using our homemade hazelnut spread recipe. So if you miss that class, do be sure to check it out on my teacher profile or by using the search bar above. This is also the second in a six part chocolate baking series. So do be sure to give us a follow to not miss out on any upcoming recipes, such as this amazing Bubka bread and chocolate tart. I'm really excited for you to try out these cookies. So with all of that out of the way, let's go straight into the following lesson. 2. Chocolate Chip Cookie Introduction: We're going to be making a hot batch of six delicious chocolate chip cookies with our special filling. Speaking of filling, I do hope you haven't eaten all of your hazelnut spread just yet because you'll be needing some for these cookies as well. If you're tight on time and don't have any available, however, then you're more than welcome to use a store boought alternative for this recipe. I recommend going with brown sugar for these cookies just to give them that extra bit of golden colour. With that said, though, white sugar will also do in a pinch. On the topic of substitutions, the all purpose flour can also be swapped out for cakewt if that's all that's available to you. Moving on to the butter, unsalted is what I opt for in order to have better control of the salt going into these cookies. Certain brands tend to over salt their butter, and that is something we would like to avoid for this recipe. For the chocolate chips, a good slab of 70% dark chocolate is my preference for a good balance between not too sweet and not too bitter. We'll also be roughly chopping up our slab later on to give our cookies a chunky texture. So that is my recommendation over buying pre made chips. As always, the final ingredient to note is your raising agent. As you can see, you may use baking soda, also known as bicarbonate of soda or alternatively, a white flour sourdough starter. More details on how to do that, do check out my dedicated class. A quick reminder if you decide to use Sudo starter, you'll need to prepare it at least 8 hours before use and have an extra 10 grams so that you can refresh and use it again at a later date. I know that six measly cookies may not be enough for everyone, so do also feel free to double these measurements. 3. Prepare the Filling: Before getting started with our cookie dough, it is important to prepare the chocolate hazelnut filling in advance. So with that said, take out a sufficiently large baking tray and line the bottom with a sheet of parchment or baking paper. This will just help prevent any chocolate from sticking to the tray when we want to remove it later on. Once that's nice and snug, you can measure out 50 grams or two tablespoons of your preferred hazelnuts bread onto the parchment. Using an additional spoon will also make the process a lot easier. Once you got your first filling done, be sure to repeat that for a total of six, ensuring you leave enough space in between each one. From there, you can simply move your tray into the freezer without a specific time limit. By the time you're done preparing your cookie dough, the filling should have sufficiently hardened and be ready to use. With that in mind, you can jump straight into preparing your dough, which we will cover in the following lesson. 4. Mix your Cookie Dough: For the cookie dough, you can start off by taking it out a bowl and zering it out on your scale. To that, you can measure out 100 grams of unsalted butter and then gently soften it down in the microwave for ten to 20 seconds without turning it into a liquid. From there, add in 70 grams of brown sugar, as well as 40 grams of mature sourdosa or alternatively, 4 grams of baking soda. Subject of baking soda, I know there is some confusion when comparing it to baking powder. The simple version is that baking powder is made from a mixture of both baking soda as well as an acidic agent which essentially primes it to react. The inclusion of that one additional ingredient results in a much faster reaction than just baking soda on its own. It also means it reacts twice, once when added to a liquid and once again when it is exposed to heat, like in the oven, for example. Why packaging on baking powder will often refer to it as double acting. With the theory out of the way, what this means practically is that using baking powder will result in a much lighter and airy cookie. On the other hand, baking soda will give your cookies a much chewier texture with the added benefit of enhancing their brown color. For this recipe, if you don't want to use sour or starter, baking soda is definitely the better choice. Once those three ingredients have been added to your bowl, begin whisking them together for about a minute until well incorporated. From there, you can begin adding 195 grams of all purpose flour, slowly mixing it together a few spoonfuls at a time in order to avoid creating any large clumps. To that, add 3 grams of salt, as well as 5 grams of cornstarch. Before you mix everything thoroughly, crack in one whole egg, as well as one additional egg yolk without the egg white. The easiest way I found to separate the two is to break the egg into a separate bowl and gently scooping out the yolk with a clean hand. There thoroughly mix all those ingredients together to form your dough. For the chocolate chips, measure out 200 grams of dark chocolate and begin roughly chopping them up using a heavy knife. For this recipe, we definitely want to aim for nice chunky bits, roughly the size of your thumbnail, but just be sure not to cut your pieces too small. Once that's done, add the chocolate pieces to your bowl and mix one more time until all the chips are evenly incorporated into the dough. Cover that with a damp cloth so it doesn't lose any moisture and then move your dough into the fridge to let it rest for 1 hour. 5. Assemble the Cookie Ball: Now that your dough has rested for the hour, it's now time to assemble your cookie by adding the frozen filling. To make my life easier, I like to first prepare a sufficiently sized baking tray lined with parchment paper in advance. If you don't have parchment paper, feel free to grease your tray with a non stick spray or even a little bit of butter. With that out of the way, start off by measuring out roughly 110 grams of cookie dough onto your scale, and then using the palm of your hand, flatten it out and push into the center to form something resembling a crater. From there, take out your frozen filling piece and break it in half or into smaller pieces as needed so that it may fit into the center of the dough. Close it up and then use your hands to round out the dough into all so that it can be placed on your baking tray. Repeat this process with all of your remaining dough and filling. Just remember to place each cookie on the tray with sufficient space as these will flatten and spread out in the oven. Cover your cookies with another baking tray to prevent them from losing any moisture and then let that rest in the fridge for at least 2 hours. Or if you use sour dough, then you can let some flavors develop overnight for tomorrow. 6. Bake your Cookies: 20 minutes before you are ready to start baking, be sure to preheat your oven to 220 degrees Celsius or 428 degrees Fahrenheit. When that is done, remove the cover to ensure they are still safe and sound and place them in the middle rack of your oven to bake for 30 minutes or until golden brown. In my experience, every oven seems to heat up a little differently, so just give your cookies a look at the ten minute mark and adjust the timing from there if needed. 7. Chocolate Chip Cookie Conclusion: To conclude our chocolate chip cookie recipe, take the baking tray out of the oven and begin moving your cookies onto a metal rack to let them cool down for 10 minutes. Once that's done, it's time for the cross section to reveal the warm chocolate hazelnut core of our delicious cookies. And just look how indulgent that is. For extra indulgence, be sure to pour yourself a glass of milk to also dip your cookies in. What I love about these cookies is that they add an extra layer to what is usually a very simple recipe, and that just makes them so much fun to make, especially when done with your loved ones. Still plenty more delicious chocolate recipes to try out, so I look forward to sharing the next one with you on how to make this spectacular chocolate tart. If you have enjoyed this class, please do feel free to leave a review with your thoughts. And before you go, don't forget to share pictures of your own chocolate creations in the project section below.