Deliciously moreish double choc cookies

    Deliciously moreish double choc cookies

    29saves
    50min


    5 people made this

    About this recipe: Sweet, chewy, soft and delicious. I have been tweaking this recipe for a year or so and I think I've finally got it right. So if you're after a tasty treat to satisfy a sweet tooth give these a go!

    Cambridgeshire, England, UK

    Ingredients
    Makes: 50 cookies, if you make them small

    • 350g (12 oz) plain flour
    • 175g (6 oz) caster sugar
    • 175g (6 oz) soft brown sugar
    • 1/2 teaspoon bicarbonate of soda
    • 225g (8 oz) butter
    • 2 free range eggs or 150g condensed milk
    • 350g (12 oz) chocolate pieces
    • 70g (2.5 oz) chopped nuts e.g hazelnut, peanut (optional)
    • 4 tablespoons (60g) cocoa powder

    Method
    Prep:30min  ›  Cook:13min  ›  Extra time:7min cooling  ›  Ready in:50min 

    1. Pre-heat oven to 200 C / Gas 6 / 180 C fan and line a baking tray. Place all dry ingredients in a bowl and set aside.
    2. Cream butter and sugars together until creamy and smooth with no lumps of butter left.
    3. Stir in eggs one at a time until incorporated. If using condensed milk add at this stage.
    4. Sift in 1/2 of the flour/cocoa mix and stir well. Gradually add the choc pieces and nuts as well as rest of dry ingredients. Stir until it makes a stickyish dough.
    5. Scoop out a teaspoon at a time. Roll dough in to ping pong sized balls and squish a little flat. Maybe bake one test before doing a whole tray.
    6. Bake for 8-15 minutes depending on the quality of your oven, mine is rubbish so everything takes a bit longer. Check cookies after 8 minutes. The trick is to take them out slightly before they are done if you want a gooey middle. The outter shell will harden once cooled. Enjoy!

    Chocolate chip cookie video

    Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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    Reviews (2)

    0

    Best cookies l've made - 10 Feb 2013

    Stafylides
    0

    It really is the best recipe I have ever used the last year or so. Many thanks! - 10 Oct 2011

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