If you love chocolate chip cookies and really fancy something naughty and decadent, then this is the recipe for you! These irresistible cookies are soft, gooey and soooo chocolatey! Although they are rich, they are not too sweet as half of the chocolate chips are dark chocolate. You can use all dark chocolate chips if you want them to be less sweet or just milk chocolate chips for an extra sweet kick!

These cookies are not crunchy like shop bought ones, they are crispy on the outside, soft on the inside and are best served warm.

A quick video of this recipe:


Recipe (makes about 16 depending on size):

200g butter (room temperature)

300g caster sugar

275 g all purpose flour (sifted)

50g real cocoa powder (not drinking chocolate – sifted)

1 egg (room temperature)

100g dark chocolate (cut into cubes)

100g milk chocolate (cut into cubes)

A pinch of baking powder

 

Method:

Preheat an oven to 200° c.

Beat the butter and sugar with a hand or stand mixer until light and fluffy.

Mix in the egg until fully combined. Sieve flour and cocoa powder into the mixture. The dough will be quite stiff. Finally, add the chocolate chips.

Roll the dough into balls the size of small egg, about 5 cm. Place the balls, well spaced apart on a baking sheet lined with baking paper. The cookies will spread, so make sure you leave enough space in between each cookie ball – you should have room for about 6 balls on your baking sheet – and bake on the bottom shelf of your oven for 8-10 mins.

The cookies are done when they have spread out and have very fine cracks on the surface. They will be VERY SOFT when you first take them out of the oven, so it is important to let them cool off for at least 10 mins. before serving. They will cool off quicker if you slide the baking paper with the cookies off the baking sheet.

These cookies taste best when they are still warm from the oven, so I would recommend  just baking the amount you are going to eat and either refrigerating or freezing the rest until you need them.

If you freeze them, take them out of the oven approx. 2 hrs. before you plan on baking them and then bake as above. If refrigerated, allow them to come to room temperature before baking as above.

The dough will keep for approx. 3 days in the fridge and approx. 6 months in the freezer. They freeze really well and taste absolutely no different to freshly baked.

It’s really great to have a few of these in the freezer, so you can offer your guests freshly baked cookies with no hassle!

I hope you enjoy these little pieces of chocolate heaven!

I’d love to hear how  you get on – just leave me a message in the comments!

Happy baking!

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