double chocolate cookies
- 120g dark chocolate, chopped
- 110g unsalted butter, softened
- ¾ cup (130g) brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (150g) plain (all-purpose) flour, sifted
- ¼ cup (25g) cocoa, sifted
- 1 teaspoon bicarbonate of (baking) soda
- ½ teaspoon sea salt flakes
- 280g dark chocolate, extra, roughly chopped
- Preheat the oven to 160°C (320°F). Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Set aside.
- Place the butter and sugar in the bowl of an electric mixer and beat for 8−10 minutes or until light and creamy. Add the egg and vanilla and beat for a further 3−4 minutes.
- Stir through the flour, cocoa, bicarbonate of soda, salt and melted chocolate. Add the extra chopped chocolate and stir to combine.
- Roll tablespoons of the mixture into rounds and place on baking trays lined with non-stick baking paper, allowing room to spread.
- Flatten each round slightly. Bake for 10−12 minutes or until slight cracks have formed and cookies are just crispy. Cool on wire racks. Makes 16.
Hilde De Jonge
I have made this recipe before and was amazed at how easy it was and how soft it was. GREAT!