First Post / Double Chocolate Cookies
So as my first post I'm sharing a easily achieved little piece of chocolate heaven!
There really is nothing more I cannot stand than artificial tasting chocolate bakes! Real chocolate is a MUST, in my opinion, when it comes to any form of cookie, cake, bread, icing.. I could go on! This recipe definitely proves why real chocolate is so necessary..
With it being the new year, I have found myself with mounds of leftover chocolates that are just sitting uneaten in the corner. So soon after the Christmas binge (and unable to consume any more matchmakers or terrys chocolate oranges), I decided to tweak an already fabulous Nigella recipe into a post-christmas one - this was the result!
Enjoy,
Ells
x
P.S. With this recipe, you can make the batch up and split it into 12 mounds on two trays (6 cookies on each tray). Bung one lot in the oven and the second in the freezer! Once the second are frozen, take them off the tray, put them in an airtight bag and keep them until you want to bake them unthawed at the same time and temperature.
Ingredients
125g Dark chocolate - minimum 70% cocoa solids
150g Flour
30g cocoa powder, sieved
1 tsp bicarbonate of soda
1/2 tsp salt
75g Light brown sugar
50g caster sugar
1 large egg, cold from the fridge
125g soft unsalted butter
1 tsp vanilla extract*
300g chocolate morsels. (be it milk, dark, chopped up matchmakers, terrys chocolate orange, quality street, mini heroes - you get my jist!)
*PLEASE dont confuse extract with essence, essence is a fake vanilla flavouring and doesn't give half of a decent flavour as the real thing!
Method
Preheat the oven to 170c/Gas 3. Melt the 125g dark chocolate in a heatproof bowl over some simmering water. Once melted set aside.
Put the flour, cocoa, bicarb and salt into a bowl.
Cream the butter and sugars in another bowl, add the melted chocolate and then mix together.
Beat in the vanilla extract and cold egg and then mix in the dry ingredients. Now fold in the chocolate chips/chunks/bits.
Scoop 12 equal sized mounds (using an icecream scoop and smaller spoon is the best) place them on a lined baking sheer about 6cm apart. DONT FLATTEN THEM! (you'll thank me for it when you have chewey wonders in your hands)
Cook for about 18 minutes, testing with a skewer/toothpick to make sure it comes out clean and not wet with cookie batter.
leave them to cool slightly on the tray for 4-5 mins then transfer them to a wire rack.
Store in an airtight tin.
Another little fabulous idea - Sandwich them together warm with some icecream, one of Chris' favourites!
xx
There really is nothing more I cannot stand than artificial tasting chocolate bakes! Real chocolate is a MUST, in my opinion, when it comes to any form of cookie, cake, bread, icing.. I could go on! This recipe definitely proves why real chocolate is so necessary..
With it being the new year, I have found myself with mounds of leftover chocolates that are just sitting uneaten in the corner. So soon after the Christmas binge (and unable to consume any more matchmakers or terrys chocolate oranges), I decided to tweak an already fabulous Nigella recipe into a post-christmas one - this was the result!Enjoy,
Ells
x
P.S. With this recipe, you can make the batch up and split it into 12 mounds on two trays (6 cookies on each tray). Bung one lot in the oven and the second in the freezer! Once the second are frozen, take them off the tray, put them in an airtight bag and keep them until you want to bake them unthawed at the same time and temperature.
Ingredients
125g Dark chocolate - minimum 70% cocoa solids
150g Flour
30g cocoa powder, sieved
1 tsp bicarbonate of soda
1/2 tsp salt
75g Light brown sugar
50g caster sugar
1 large egg, cold from the fridge
125g soft unsalted butter
1 tsp vanilla extract*
300g chocolate morsels. (be it milk, dark, chopped up matchmakers, terrys chocolate orange, quality street, mini heroes - you get my jist!)
*PLEASE dont confuse extract with essence, essence is a fake vanilla flavouring and doesn't give half of a decent flavour as the real thing!
Method
Preheat the oven to 170c/Gas 3. Melt the 125g dark chocolate in a heatproof bowl over some simmering water. Once melted set aside.
Put the flour, cocoa, bicarb and salt into a bowl.
Cream the butter and sugars in another bowl, add the melted chocolate and then mix together.
Beat in the vanilla extract and cold egg and then mix in the dry ingredients. Now fold in the chocolate chips/chunks/bits.
Scoop 12 equal sized mounds (using an icecream scoop and smaller spoon is the best) place them on a lined baking sheer about 6cm apart. DONT FLATTEN THEM! (you'll thank me for it when you have chewey wonders in your hands)
Cook for about 18 minutes, testing with a skewer/toothpick to make sure it comes out clean and not wet with cookie batter.
leave them to cool slightly on the tray for 4-5 mins then transfer them to a wire rack.
Store in an airtight tin.
Another little fabulous idea - Sandwich them together warm with some icecream, one of Chris' favourites!
xx
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