"By far my favourite biscuit of all time. I love these"
You can form all the cookies, but bake only as much as you need, freeze the others for another time. The frozen ones can be baked unthawed when needed (although in my house this is not done, we are more likely to double the recipe, as there is never enough). These cookies are truly delicious and simply amazing.
Makes 12 large or 24 medium cookies
125g dark chocolate, minimum 70% cocoa solids
150g plain flour
30g Dutch cocoa, sifted
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft unsalted butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g semi sweet dark chocolate chips
Preheat the oven to 170C. Grease and line a baking tray with baking paper.
Melt the dark chocolate in a heatproof dish over a pan of simmering water. Do not let the water touch the dish. Cool slightly.
In a large mixing bowl add the butter, brown and white sugars. Using an electric mixer beat the butter mix until light and creamy. Add the melted chocolate. Mix to combine.
Add the cold egg and vanilla extract, mix to combine. Now add the flour, cocoa, salt and bicarbonate of soda, mix until nearly all combined (you may need to mix with a spoon at this stage). Add the chocolate chips. Continue mixing until well combined.
Using a tablespoon measure for medium sized cookies or an ice cream scoop for large cookies, scoop out even sized mounds and place on your baking tray. Leave enough space for the cookies to spread while baking. Do not flatten them.
Cook for 18-20 minutes (they will still be slightly soft), but they cannot be uncooked, if in doubt leave 1 or 2 minutes more. Leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely and harden.
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