Definitely developing a cookie obsession. They’re just so good as a snack with tea, always with tea 😛 And they are always a crowd pleaser; easy to grab on the way out the door, or as a quick dessert, crumbled with ice cream. Problem is, as much as I like the cookies you can buy from a supermarket, (especially the salted caramels!) I always find the double chocolate cookies are a little boring, maybe a little bitter from the cocoa, or just a bit underwhelming on the double chocolatey-ness. However, these are the ultimate double choccy cookies. Rich, chewy and laced with chocolate, from the dough to the decadent dark chocolate chunks these are a chocolate-lovers dream come true. Here’s the recipe:
- 170g butter
- 1 egg
- 240g sieved plain flour
- 140 g soft brown sugar
- 100g granulated sugar
- 1 tbsp vanilla extract
- 50g dark cocoa powder
- 1 tsp baking powder
- 150g dark chocolate chunks
- 1 tbsp cornflour
- 1/2 tsp salt
- Mix the butter and both sugars well, until lighter and fluffy
- Into this, add the egg and vanilla extract. Carefully combine on a slow speed to ensure the air stays in the butter mixture.
- In a separate bowl sieve the flour, cocoa powder, cornflour, baking powder and salt and mix together. Add this into the wet mixture to produce a thick, dense dough.
- If the dough is too dry and crumbles when mixed fully, add a tablespoon of water at a time until it just creates a consistent dough without being sticky.
- At this point throw in all those chocolate chips!!
- Create small balls of dough (if you have measuring cups use a 1/4 cup measure) and line up on baking parchment.
- The cookies work well if you now chill the dough balls in the freezer for around 2 hours (or keep them for up to 3 months to have almost instant fresh cookies whenever you please!).
- After chilling, bake at 375F/190C/170C fan for 15 mins, or until crisp at the edges and still doughy in the middle.