Insanely chocolatey cookies. This makes around 20 decent sized cookies.
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- Double Chocolate Cookies
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- That’s a chocolate chip
The dough you end up with is very thick, it’s probably easier if you roll it into a log then slice.
Ingredients
- 180g 70% cocoa chocolate, chopped (I used Montezuma’s giant buttons chopped into chunks)
- 60g unsalted butter
- 2 large eggs
- 100g (1/2c) brown sugar
- 70g (1/3c) castor sugar
- 62g (1/2c) plain (all purpose) flour
- 200g (1/3c) cocoa
- 1/2 tsp baking soda
- 200g (1c) white chocolate chips (I used Montezuma’s buttons)
Directions
- Oven to 170C/340F.
- Melt 180g 70% chocolate and 60g butter, set aside to cool.
- Whisk 2 eggs, 100g brown sugar, 70g castor sugar until light and creamy.
- Fold in chocolate mix. It’s important the chocolate mixture is allowed to cool before being added to the eggs. If it’s too hot this will make the mixture too liquid.
- Sift in 62g plain flour, 200g cocoa and 1/2 tsp baking soda and fold through the batter before adding the chocolate chips.
- If you leave this in the fridge for 20 minutes it will be sliceable. It’s a very stiff dough.
- Form into chunks/slices on a greased baking sheet lined with baking paper and bake for 10 to 14 minutes.
You can keep the batter in the fridge for a week and the freezer even longer, just roll it into a log before freezing, defrost thoroughly before baking.
