Jul 1, 2008

Ultimate double chocolate cookies recipe

ultimate double chocolate cookies I began my baking adventures very recently. And just a month back when two wonderful bakers have started a blog Sweet and simple bakes where they have shared lot of things on baking which is very useful for people like me who are new to baking. I could not make flapjacks last month which was their challenge for the last month. But I did not want to miss it this month.
This month , it was turn to make lovely cookies. I followed the recipe they have mentioned here. I added very little cocoa powder, so the colour of my cookies are not so dark as theirs. But they tasted delicious. Thanks Rosie and marie for the wonderful blog. Hope to learn a lot from you every month. I will be surely trying the flapjacks which you made last month.

Makes around 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, or use a ice cream scoop to make them all the same size.
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