These indulgent double chocolate chip cookies are really easy to make and would make a great gift for someone special, or have them yourself with a cup of tea as an afternoon treat.
Preheat the oven to 170°C, (150°C, gas mark 3) and line 2 baking trays with baking parchment.
Step 2:
Melt the butter and ½ of the chocolate in a heatproof bowl over a pan of simmering water, then set to one side.
Step 3:
In a large bowl beat together the eggs, sugars and vanilla extract until well mixed. Pour in the chocolate mixture and mix until well combined
Step 4:
Sift the flour, salt and baking powder into a bowl and then add to the chocolate mixture in two batches, mixing thoroughly then stir in the remaining chocolate.
Step 5:
Divide the dough into 12 equal pieces and place these on the baking sheets leaving space between them as they will spread out during baking.
Step 6:
Place in the oven and bake for 10-15 minutes until they start to crack on top and look shiny. Leave to cool on the trays for about 10 minutes then transfer onto a cooling rack to cool completely.
Ingredients
MetricImperial
50gButter (unsalted)
450gPlain chocolate (70% cocoa) (roughly chopped)
2Egg(s) (free range) (medium)
175gBillington's Unrefined Light Muscovado Sugar
0.5 tspNielsen-Massey Vanilla Extract
90gPlain white flour
0pinchSalt
0.5 tspBaking powder
Utensils
Saucepan
Sieve
Recipe Reviews
Love this recipie
Are you sure the chocolate quantity is right? It seems an awful lot for 12 cookies! And also, shd the consistency look more like a brownie mix Than a dough? I’ve just followed the instructions and now wondering what to do with the sloppy mix! Shall I just spoon it out and see? Hope I haven’t wasted all these ingredients🙏🏽 ______________________________________________ Hello,
It does seem quite heavy in chocolate, was it a success? I will take a look at this recipe as soon as we are able to to make sure the quantities are correct.
