Double Chocolate Chip Cookies

• 227 g unsalted butter
• 250 g brown sugar
• 30 g cocoa powder
• 1 egg
• 1 tsp vanilla essence
• 310 g plain flour
• 60 g cornstarch
• 4 tbsp corn oil
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 200 g semi-sweet chocolate chips
• 150 g almond nibs

Preparation

1. Step 1

   1:21
   Toast the almond nibs in a pan over low heat, stirring frequently for about 10 minutes or until fragrant. Set aside to cool.
2. Step 2

   2:07
   Cut the butter into cubes so it softens faster. Set aside to soften (do not allow to reach room temperature where it becomes liquid).
3. Step 3

   2:21
   Sift together the plain flour, cornstarch, baking soda, baking powder, and salt. Add the cocoa powder and mix well.
4. Step 4

   3:20
   Place the softened butter and brown sugar in a large bowl. Cream together using a spatula or mixer.
5. Step 5

   3:51
   Add the egg and vanilla essence. Mix until combined. Add the cocoa powder and mix until smooth. Add the corn oil and mix well. Gradually add all the dry flour mixture and mix until a soft dough forms. Do not add extra flour.
6. Step 6

   5:03
   Add the semi-sweet chocolate chips and toasted almond nibs. Mix gently until evenly distributed, taking care not to break the chocolate chips.
7. Step 7 · overnight

   5:28
   Wrap the dough and refrigerate overnight for best results, or at least 1 hour if short on time.
8. Step 8

   5:40
   Portion the dough by pinching off pieces with fingertips and gently shaping into irregular walnut-sized balls. For thicker cookies, chill the shaped dough in the freezer or refrigerator until firm before baking.
9. Step 9 · 160°C / 320°F · 20-25 min

   6:31
   Arrange the dough balls on a buttered and parchment-lined baking tray, spacing them apart. Bake at 160°C for 20-25 minutes until slightly puffed. The cookies will be soft when hot but will firm and crisp as they cool completely. Cool fully before storing in an airtight container.