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Composition of Chewy Double Chocolate Cookies:
- Need 100 g for caster sugar
- You need 165 g - dark muscavado sugar
- Provide 1 tsp for salt
- You need 115 g butter, melted & cooled
- Prepare 1 - egg
- You need 1 tsp vanilla extract
- Make ready 160 g - plain flour
- Provide 1/2 tsp bicarbonate of soda
- Need 225 g chocolate chunks of choice
Chewy Double Chocolate Cookies process:
- In a large bowl, whisky together the sugars, salt and butter until a paste has formed with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
- Sift in the flour and bicarb, then fold the mixture very gently with a spatula. Be careful not to over mix or you could end up with a more cakey textured cookie.
- Fold in the chocolate chunks evenly, then chill overnight. Leaving it overnight in the fridge develops a more toffee-like flavour!
- When you’re ready to bake, pre heat the oven to 180 degrees fan and line a baking tray with parchment paper. You don’t want to overload the tray as the cookies will spread, so you may have to bake in batches.
- Use an ice-cream scoop to shape the dough into balls and place onto the prepared baking tray (you’ll probably fit 5 onto the one tray).
- Bake for around 10 minutes, or until barely browning. Leave to cool on the baking tray for around 5 minutes before transferring onto a cooling rack. Leave to cool completely before eating as they will eventually stiffen up!
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