University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Monday, 10 September 2012

Double chocolate cookies

I don't usually bake cookies that often because I can never find a simple recipe that works well for me. I like cookies to be softer and have a more chewy texture rather than just crunchy. Although these cookies do have a crisp texture at first, they also have a sort of brownie like texture which I love. This is mainly from using soft brown sugar instead of caster. They are really chocolatey and delicious. I am yet to create a cookie recipe that is crunchy with soft chocolate chunks in, so in the mean time, try these out! I'm sure they will be popular with friends and family as they were with mine.

Makes 24
- 125g butter, softened
- 125g soft brown sugar
- 50g caster sugar
- 1 egg, beaten
- 1/2 tsp vanilla extract
- 125g plain flour
- 35g cocoa powder
- 1/2 tsp bicarbonate of soda
- 75g chocolate, cut into chunks (mixture of milk and dark)

1. Pre-heat the oven to gas mark 4 / 180 degrees. Line several baking trays with baking paper.
2. Beat together the butter and both sugars in a bowl until light and fluffy.
3. Add the egg and vanilla extract and mix until smooth.
4. Sift in the flour, cocoa powder and bicarb of soda and mix until well combined, then stir in the chunks of chocolate.
5. Spoon the cookie mixture onto the baking trays in small, round balls, spaced well apart from each other.
6. Bake in the oven for 10-12 minutes. Leave to cool on the baking trays for 5 minutes, then transfer to a cooling rack.
Enjoy :)

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