Chewy, all-American double chocolate cookies. The perfect texture with a very chocolatey flavour, these are my new go-to cookies when I fancy a quick treat. The perfect accompaniment for lazy afternoons pouring over recipes and cookery books!
So these cookies came about in a bit of a funny way. I really wasn’t looking for a blogging recipe at all – but turns out these were just too good not to post! After a baking fail (yes, they do happen!) I just really fancied a cookie, and as I stumbled across this recipe and had all the ingredients in the cupboard, it was a bit of an ‘oh why not’ situation. And they were perfect. And dangerously quick to make…
These are very chocolatey. And even though they are a chocolate biscuit, with lots of chocolate in, they are the perfect balance of sweet and bitter, which makes them dangerously moreish. They also have just the right texture; you know how some cookies can be a tad cake-y, and others can be too hard and crunchy? Well these are neither; they are the classic American cookie texture – slightly soft in the middle, crisp and sweet at the edges and chewy all over.
This recipe didn’t need to be changed at all; only tweaked to use a dairy free butter and dark chocolate. Although the original recipe used a mixture of milk and dark chocolate, I think these worked brilliantly with just dark – it stops them getting too sweet, and it made it a more grown-up flavour, making it feel like a decadent treat. You could of course still use half and half if preferred, using a dairy free ‘milk’ chocolate. Whichever you choose, just try to resist eating them all at once!
Makes 15 cookies. Takes 15 minutes, plus baking and cooling time.
Recipe from: http://www.inspiredtaste.net/19084/chewy-double-chocolate-cookies-recipe/
- 170g dark chocolate
- 125g dairy free butter
- 100g white caster sugar
- 110g light brown sugar
- 1 egg
- 1tsp vanilla
- 175g plain flour
- 30g cocoa powder
- 1/2tsp baking powder
- Small pinch of salt
- Preheat the oven to 180 degrees and line two baking trays with grease proof paper.
- Chop the chocolate into small chunks and set aside.
- In a large bowl using a hand or electric whisk, whisk the butter and sugars together until pale and fluffy. Whisk in the egg and vanilla until just combined.
- In a separate bowl add the flour, cocoa powder, baking powder and salt, and mix until evenly combined.
- Add the flour mix to the dough, and whisk again on a low speed until combined. Don’t over-mix.
- Using a wooden spoon, mix in the chocolate chunks, and then drop a large tablespoon of dough onto the lined baking trays. Leave at least 5cm around each dollop of dough as they will spread when baking.
- Bake in the preheated oven for 10 – 15 minutes, until smelling delicious and the tops of the cookies are dry.
- Leave to cool on the baking trays for a few minutes, then transfer to a wire rack to cool completely.