I have a confession, I stole a book from my family’s house when I was in England (The Hummingbird Bakery cookbook), it might belong to my aunt, it might belong to my dad. Who knows, but the important thing is that I have it now and it’s brilliant! Hurray! And these cookies are the bomb – make them right now! They were a big success at the party I made them for.
Double Chocolate Cookies
- 50g unsalted butter
- 450g dark chocolate, roughly chopped
- 2 eggs
- 170g soft light brown or light muscovado sugar
- 1/4 teaspoon vanilla extract
- 85g plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
2 baking trays, lined with greaseproof paper
- Preheat the oven to 170DegreesCelcius (325DegreesFahrenheit) Gas 3.
- Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
- Put the eggs, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed. Pour in the chocolate mixture, beating on slow speed until well combined.
- Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Finally, stir in the remaining chocolate until evenly dispersed.
- Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10-15 minutes, checking regularly after 10 minutes. They are ready when the tops start to crack and look glossy. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.