Double Chocolate Cookie Recipe

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Chocolate Cookies

Not only did my Mummy give me the ‘style’ gene, she also taught me to love food. Not just any food – but the best food.  Any spare cash in my parents home would be spent on good food.

Don’t you think its funny how some things from our childhood we continue and some we ignore?

The foody love came with me into adult hood and has hung around every since…my hips and thighs will confirm this love 😉

We were both fans of anything sweet, add chocolate to the mix and we were instantly in ‘mummy daughter heaven’…My dad? He could take it or leave it – it was a girl thing!

It makes me smile now when I look back, I  honestly grew up eating like a queen. Fillet steak, whole plaice {on the bone} and muscles were regulars on my plate from a young age. I obviously had ‘hollow legs’ because I could eat and eat and not put on a lb – take me back PLEASE.

These days I limit my intake {sometimes} but still can’t resist a home-made biscuit.

I originally found this recipe after googling  ‘soft cookies’ – I haven’t changed it much,  but the small changes I have made, work better for me.

Chocolate Cookies

Chocolate Cookies

Chocolate cookies

Chocolate Cookies

Chocolate Cookies

Chocolate Cookies

Chocolate Cookies

Chocolate Cookies

Chocolate Cookies

Double Chocolate Cookie Recipe
Cuisine: Cookies
Author: Bev Williams-Krause | Iris May Style
Prep time:
Cook time:
Total time:
Delightfully soft and yummy double chocolate cookies
Ingredients
  • 220g self-raising flour
  • 30g Dutch processed cocoa powder
  • 170g Butter melted
  • 185g dark brown sugar
  • 110g white sugar
  • 1 tablespoon vanilla essence
  • 1 egg
  • 1 egg yolk
  • 2 cups 70% cocoa dark chocolate chips
Instructions
  1. Preheat your oven to 165 degrees celcius.
  2. Line baking trays with baking paper {I usually use 3}.
  3. Sift the floor and cocoa powder, put to one side.
  4. Cream together the melted butter with the brown and white sugar, mix until well blended.
  5. Add the egg, egg yolk and vanilla. Mix until light and creamy.
  6. Next add in the SR flour and cocoa powder. Mix well.
  7. Finally add in the chocolate and stir until just combined.
  8. Place in the fridge for 15 mins.
  9. I use an old fashioned Ice-cream scoop to transfer the cookie dough to the baking sheets {as shown above}.
  10. Bake for 15 mins.
  11. Leave to cool on the baking sheets for a few minutes {to firm up} before transferring to wire racks, to cool completely.
  12. Note: These cookies freeze very well.
  13. I normally add 4 to a bag and freeze immediately.
  14. To defrost: either microwave for a minute of so on defrost or leave to defrost naturally.

 

Bev,

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