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Double Chocolate Cookies
“Soft and chewy, with plenty of chocolatey goodness in each bite, these double chocolate cookies are a real treat with a cup of tea. They are so simple to make and you can bake to your own taste by using favourite white, milk or dark chocolate.” – David Palmer, Collection Head Chef
50g unsalted butter
450g chocolate, roughly chopped
170g brown sugar – any will do
85g plain flour
½ tsp of vanilla essence
½ tsp salt
½ tsp baking powder
1. Pre-heat the oven to 190C/fan170C/gas 5 and line wo baking sheets with non-stick baking paper.
3. Put butter and half of the chocolate into a bowl and set on the pan of simmering water. Melt until it’s lovely and smooth.
4. Put the eggs, sugar and vanilla essence into a separate bowl, mixing together.
5. Pour the melted chocolate mix into the egg mix and mix at low speed.
6. Sift flour, salt and baking powder into the mix and combine.
7. Add the other half of your chopped chocolate.
8. Scoop 10 large tablespoons of the cookie dough onto the trays, leaving enough space between each to allow for spreading. Bake for 10 minutes. They should be firm on the edges but soft in the middle.
Recipe by Collection Head Chef, David Palmer
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