Easy Double Chocolate Cookies
This easy chocolate cookie recipe produces a generously sized cookie that is packed with yummy chocolate. It is both deliciously rich and satisfying.
Servings: 20 large cookies
Equipment
- baking sheets
- baking parchment, greaseproof paper or silicone liners
Ingredients
- 300 g dark chocolate (10½oz)54% cocoa
- 125 g butter (4oz)
- 2 large eggs
- 1 egg yolk
- 100 g granulated sugar (3½oz)
- 125 g light muscovado sugar (4oz)
- 1 teaspoon vanilla extract
- 225 g self-raising flour (8oz)
- 40 g Cocoa Powder (1½oz)
- 1 teaspoon cornflour (cornstarch)
- 75 g white chocolate chips (3oz) (chunks)
Instructions
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
- Prepare a baking sheet(s). Line a large baking sheet with greaseproof paper.
- Break 300g chocolate into pieces and place in to a large heat proof bowl with 125g butter cut into cubes. Place the bowl over a pan of gently simmering water. The water level needs to be shallow enough so that it doesn’t touch the base of the bowl. Stir until the chocolate and butter have melted and combined. Once completely melted, remove the bowl from the pan and sit onto a cloth for a couple of minutes.
- Lightly beat two eggs and one egg yolk together in a cup. Stir 100g granulated sugar and 125g muscovado sugar into the melted chocolate mixture. Then beat in one teaspoon of vanilla extract and the beaten eggs. Stir well with a wooden spoon until combined, ensuring there are no lumps of sugar.
- Sieve 225g flour, 40g cocoa powder and 1 teaspoon cornflour into the batter. Add 75g chocolate chips. Mix together well, checking the bottom of the mixture to ensure there are no pockets of flour. Leave the batter for 2 or 3 minutes to allow it to firm up slightly.
- Use a spoon to create balls of dough, of roughly equal size and roll into a ball. Each ball should weigh about 50g (2oz) and will have a shiny appearance when rolled between the palms of the hands.
- Place onto the prepared baking sheet, spacing them well apart to allow for spreading during the baking. Slightly flatten the cookie dough balls with your hand to create thick discs.
- Bake for about 12 minutes, rotating after about 9 minutes of baking. The cookies will have puffed up slightly and will be soft at this stage.
- Remove from the oven, then allow the cookies to cool for 5 minutes on the baking sheet. By this point the cookies will have flattened and will be starting to firm up. Use a pallet knife or fish slice to carefully transfer them to a wire rack to finish cooling and firming up completely.
- Continue shaping and baking the cookie dough. Depending upon the size of your oven, it’s likely that you will need to batch bake the cookies. You may also need to change the greaseproof paper if reusing the same tray.
Notes
Store
Store in an airtight container for up to a week. Freeze for up to 3 months
Cook's Tips
- These are large cookies so allow plenty of room for them to expand during baking. (my 30cm (12in) square bakng sheet held 5 cookies)
- You may need to bake the cookies in batches, the total baking period could take around 40 - 50 minutes. If you bake two trays at a time chnage the position of the trays when turning them around.
- Whilst some of the cookies are baking, portion up the remaining cookie dough and roll them into a ball setting them on a sheet of greaseproof paper.
- You may need to use a little more pressure when flattening the dough into a disc when it becomes firmer.
- keep chocolate chips in the freezer and use from frozen.