Chewy double chocolate cookies

Chewy double chocolate cookies

By
From
How to Cook Cakes
Makes
12 very large cookies
Photographer
Peter Cassidy

The dough for these cookies can be made in advance and stored in the fridge for up to 3 days, so you could be barely 20 minutes away from freshly baked cookies at any time of the day or night!

Ingredients

Quantity Ingredient
100g milk chocolate
1 egg
160g unsalted butter, softened
140g soft dark brown sugar
100g granulated sugar
1 tablespoon treacle
250g plain flour
pinch salt
1/4 teaspoon baking powder
100g dark chocolate drops

Method

  1. Place 2 oven shelves in the top and bottom third of the oven, and line 2 baking sheets with baking parchment.
  2. Chop the milk chocolate into about 1cm chunks and set aside. Break the egg into a small bowl and beat with a fork to loosen.
  3. Put the butter in a large bowl and, using an electric whisk on a slow speed, cream for 30 seconds, or until smooth and well broken down. Add the sugars and treacle and continue to mix for a few minutes until the mixture becomes slightly paler and fluffy. Beat in the egg in 2 batches, until just combined.
  4. Sift the flour, salt and baking powder together over the mixture and stir them in. Once combined, stir through the chopped chocolate and the chocolate drops, until all the ingredients are evenly incorporated.
  5. Form the dough into 2 large sausages, 5cm in diameter, wrap each one in cling film and refrigerate for 20–30 minutes until firm enough to slice (or longer, if more convenient).
  6. Heat the oven to 170°C.
  7. Cut one dough sausage into 6 even-sized discs. Lay 3 discs on each baking sheet, leaving at least 6cm space in between them, as they will spread (these are very large cookies).
  8. Place the baking sheets on the pre-arranged shelves in the oven and bake for 10–14 minutes. Halfway through the cooking time, swap the baking sheets over, turning them 180° as you do so, to ensure even cooking. The cookies are cooked when they are lightly golden and just starting to set in shape, with no obvious raw dough remaining. They will still appear soft, but will firm up on cooling; it is important not to over-bake them, or they will lose their chewiness.
  9. Remove from the oven and leave the cookies to cool for 2 minutes before transferring them to a wire rack to cool completely. Repeat the baking process with the second batch.
Tags:
cakes
baking
Leiths
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