I felt in need for a good chocoholic hit in some shape or form and a little therapeutic light baking gave me just what I craved for. The exterior to these cookies are firm-ish upon cooling but the interior has a most wonderful dreamy chewy fudge like texture. The chocolate flavour is a double hit from good quality cocoa powder and good quality chocolate chips. The darker chocolate chips give the most impact for a more adult taste but for children milk chocolate chips maybe what is needed. Served with a cold glass of milk I find this a perfect combination!
Ultimate Double Chocolate Cookies
Makes approximately 20
250g (9 oz) plain (all –purpose) flour
50g (2 oz) cocoa powder
½ tsp bicarbonate of soda (baking soda)
175g (6 oz) softened butter
200g (7 oz) light brown sugar
100g (4 oz) caster (super fine) sugar
1 tsp vanilla extract
2 eggs, lightly beaten
300g (11 oz) plain or milk chocolate chips
You will need 2 -3 baking sheets greased or lined with non-stick Teflon liners or non-stick paper.
Sift together the flour, cocoa powder and bicarbonate of soda into a bowl and set aside.
In a large mixing bowl add the softened butter and both sugars and beat together until light and fluffy. Incorporate the egg into the mixture a little at a time until fully combined, then add the vanilla and mix in well. Fold in the sieved flour mixture then the chocolate chips until thoroughly combined. Wrap the mixture in cling film (plastic wrap) and leave to chill in the fridge until the mixture is firm, for at least 1 hour.
Preheat the oven to 190°C/fan 180°C/375°F/Gas mark 5.
Divide the mixture up into equally quantities (it should make approximately 20 large cookies) and roll into balls. Place onto the baking sheets leaving enough space for the cookies to spread when being baked, with your hand or a spoon slightly press the top of each cookie to make a flatter shape.
Place into the preheated oven and bake for approximately 10 -12 minutes until the edges begin to darken. They will look and feel under baked but they’ll be ready. Leave on the baking sheets for about 2 minutes to slightly firm up and then with a large spatula to a wire cooling rack until completely cool.
Top tip: when rolling cookie mixture, slightly damp your hands in cold water this helps to form the mixture without too much sticking to your hands.