Seven months pregnant and I suddenly had the urge to master the chocolate chip cookie. Who doesn’t want to be the mom with the best chocolate chip cookies? I envisioned an oversized chewy classic cookie – one that would be on repeat for me to make with my family.
But, it didn’t come to me as naturally as I had hoped. Actually, this recipe was a complete accident.
I blame it on the pregnancy craving of something extra sweet when I pulled the cookies out of the oven a few minutes too early and told myself they were perfect. I let them cool a few minutes and bit in, expecting a masterpiece, but they were still half raw. (Although I entirely enjoyed the raw cookie dough center it wasn’t something I would want to serve!)
I had baked more cookies in the last month then anyone needed too, so trying to save myself from another failed cookie attempt, I quickly scooped them back onto the pan and threw them in the oven again.
To my surprise, after recooking them, they came out better than I could have thought… crisp outer and chewy melt in your mouth inner. I since adapted the recipe slightly, but have kept the ‘Twice Baked Method’.
Perfect Twice Baked Cookie Tips
I prefer to use chocolate chunks, rather than chips. Typically I use Bakers chocolate and coarsely chop it, but you can use your favourite chocolate brand! I have used both semi-sweet and dark chocolate for these cookies. Be sure to reserve some chocolate chunks for topping the dough after you have shaped them. This creates a perfect bakery-style look.
Sprinkle Cookies with some course salt while still warm if you like a touch of saltiness with your sweet.
Using an ice cream scoop with a trigger helps to make even sized cookies. This ensures they bake evenly and helps with presentation. Flatten the rounds just slightly. I have experimented with leaving as rounds and flattening slightly and find flattening creates a better ratio of chewy to crispy with the Twice Baked Cookie method.
Don’t crowd your cookies on the pan! Allow for them to spread
Learn your oven! I find that different ovens cook slightly different. Be sure to keep a careful eye on your cookies as they bake. When you first remove them they will look just set. Allow cookies to cool for 10 minutes on the pan before re-baking.
- 2 1/2 cups All-Purpose Flour
- 1 1/2 tsp Baking Soda
- 3/4 cup Donia Farms Sea Salted Butter
- 1 1/2 cups Brown Surgar
- 1/2 cup Granulated White Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 6 - 8 Oz Semi Sweet Chocolate
- Preheat oven to 350. In a medium bowl whisk together flour and baking soda. Set Aside. Roughly chop bars of chocolate. (If you do not have bars you may substitute chocolate chips)
- In the bowl of stand mixer or large bowl with hand mixer, cream butter and sugars until light and fluffy (approximately 1 minute)
- Add Eggs one at a time and beat until completely combined. Beat in Vanilla Extract
- Add dry mixture to the wet and mix until combined. Add chocolate chunks and beat until mixed. (Reserve some chocolate chunks for topping cookies.)
- Using an icecream scoop, drop rounds to cookie sheet. Reshape and flatten slightly to make even cookies. Top with one or two additional chocolate chunks.
- Bake at 350 for 10 minutes. Cookies should be just set. Let cookies cool on pan for 10 minutes.
- Re bake for 5 more minutes until edges are slightly crisp. Cool cookies on wire rack.
- Enjoy with a tall glass of milk!
