My recent foray in sharing my baking with the world has brought me lots of attention from my friends and family. I have always baked, for many years now, but with my blog more people are seeing my kitchen creations on a regular basis. Usually my housemates and work colleagues are my main baking beneficiaries, but now everyone wants a slice! So last week I asked my friend if he wanted to grab some dinner, and he said yes, and can I bake him some cookies? Seen as I am such a nice friend I said yes immediately. Any excuse to bake!
I’ve made these cookies so many times as this recipe is so easy and the cookies are SO tasty. First you melt dark chocolate in a glass bowl over a pan of shallow water.
In a bowl mix together light brown sugar and butter.
Add egg and vanilla extract and mix well.
Add self raising flour and cocoa powder to the mixture and fold in.
Then add the melted dark chocolate and mix well. This can be a bit tricky as the glass bowl is hot, so be careful, I dropped the entire bowl into the cookie mixture first time I made these, but it all turned out ok!
Finally add your chocolate chips. I used white chocolate chips. You can also add nuts, I didn’t use any this time as I knew my friend’s son might eat them, but last time I made these I added chopped almonds. You could also try macadamia nuts, or walnuts. Cover the bowl and chill the mixture for 30 minutes in the fridge.
Roll out into balls and flatten down with your hands. About 6 fit on a baking tray, lined with baking paper. The cookies will expand and grow as they bake, so leave space in between them. About an inch is enough. Bake for 12 minutes on 180C/350F/Gas 4. I find 12 minutes produces perfect cookies for me, it will depend on your oven, and how crisp or soft you like them, but I recommend this timing.
Leave them on the tray for a few minutes, then move to a cooling rack.
They are really good warm so dig in! The great thing about this recipe is it’s so flexible. You can use other kinds of chocolate in the dough, add your choice of nuts or even dried fruit. You could also try M&Ms or Smarties! Decide what you like and make it work for you!
I made these again a few days later for a family get together and my nana liked them so much she kept encouraging everyone to eat the Fudge and Raisin Oat Cookies I had also made so she could have more Double Choc ones for herself! My stepmum also asked for the recipe and subsequently passed it onto my stepsister who’s son loves the cookies. They are also one of my boyfriend’s favourite bakes of mine, and my colleagues love them too. These cookies have to be tried! And maybe if you are a friend of mine, ask nicely and I might make you some too 😉
Double Chocolate Cookies
- 150 g Dark chocolate
- 175 g Light brown sugar
- 75 g Butter
- 1 Egg large
- 1 tsp Vanilla extract
- 100 g Self raising flour
- 25 g Cocoa powder
- White chocolate chips
Pre-heat your oven to 160C Fan/180C/350F/Gas 4, and line a couple of baking tray with baking paper
Melt the dark chocolate in a glass bowl over a pan of shallow water on a very low heat. Make sure the water does not touch the bowl. Or you can melt it in the microwave, start with a 30 second blast then continue with 10 second blasts, stirring in between, until it's fully melted
In a mixing bowl cream together the light brown sugar and butter
Add the egg and vanilla extract and mix well
Add the self raising flour and cocoa powder to the mixture and mix in
Then pour in the melted dark chocolate and mix well
Add the chocolate chips. then cover the bowl and chill the mixture for 30 minutes in the fridge
Scoop the mixture out with a spoon or your hands and roll each piece into a ball and flatten it down a little with your hands. Place onto baking trays lined with baking paper. Leave a couple of inches of space in between them as they will expand when baking
Bake for 8-12 minutes. The timing will depend on your oven, so aim for 10 minutes, then adjust as needed. They will come out of the oven very soft and will seem unbaked, but then will harden up as they cool
Leave them on the tray for at least 5 minutes to harden, then move to a cooling rack