Chewy Double Chocolate Cookies

Name: How to cook Chewy Double Chocolate Cookies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Jodie Mann

Chewy Double Chocolate Cookies

My favourite texture of cookie is a soft, gooey chewy one. This is a very good base recipe, so once mastered, you can really begin to experiment but adding extra flavours like ginger, cinnamon or cardamom! #mycookbook

Ingredient

Food ration :

12 servings

Cooking time :

Prepare overnight, 10 minutes

165 g

dark muscavado sugar

1 tsp

salt

115 g

butter, melted & cooled

egg

1 tsp

vanilla extract

190 g

plain flour

1/2 tsp

bicarbonate of soda

225 g

chocolate chunks of choice

Cooking instructions

* Step 1

In a large bowl, whisky together the sugars, salt and butter until a paste has formed with no lumps.

* Step 2

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.

* Step 3

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.

* Step 4

Fold in the chocolate chunks evenly, then chill overnight. Leaving it overnight in the fridge develops a more toffee-like flavour!

* Step 5

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.

* Step 6

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).

* Step 7

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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