These are by far the best chocolate chip cookies I have ever made. In fact, I don’t know if I will ever want to use another recipe now I have discovered how good these are. They are crisp and chewy just around the edges but the inside is soft, rich and doughy, a bit like a brownie. If you love soft cookies then these are definitely ones you should try. I love cookies but don’t often make them. Until now I was more likely to just buy the very occasional bag when I was out somewhere. Now I’ve found this recipe I think it might just tempt me to make them more often. I have even frozen about half of the cookie dough in nice walnut sized balls, just ready to bake, and because they bake so quickly, you can easily bake just one or two whenever you fancy them.
Ingredients – Makes about 18
125g butter at room temperature
100g soft light brown sugar
125g caster sugar
1 tsp vanilla extract
175g self-raising flour
50g cocoa powder
1/2 tsp salt
200g chocolate, chopped
How to Make Double Chocolate Chip Cookies
1. If the butter is not room temperature, put it in the microwave for 30 seconds. Then put the butter and sugar in a large bowl and cream together.
2. Beat the egg slightly then add it to the butter and sugar along with the vanilla extract. Mix together.
3. Sift the flour, cocoa and salt into the bowl. Mix it together. You should get quite a stiff cookie dough. Add the chocolate chips and stir in.
4. Line a baking tray with parchment paper. Roll the dough into balls and place them on the parchment paper, with plenty of space around each ball of cookie dough. Some of the balls of cookie dough can be frozen at this point to bake later.
5. Bake the cookies in the oven at 180C for 8-9 minutes. Cool on a wire rack.