I’ve been away over the summer (which was great) but the one thing I did miss was getting my weekly baking fix. So as soon as I got home I went straight to the baking cupboard to see what I could quickly make.
Double chocolate chip cookies? Bingo! These cookies take literally 10 minutes to make and are ready to eat in 15. These super gooey, chewy, chocolatey goodies are best served slightly warm from the oven with a bog ol’ scoop of vanilla ice cream. Enjoy!
*I made them for a friend (sorry Megs for leaving them at home) who is coeliac so substituted the flour for Doves Farm Gluten and Wheat Free Plain Flour and it tastes just the same.
Here’s how (makes 12 cookies):
- 50g unsalted butter
- 450g dark chocolate chips
- 2 eggs
- 170g light brown sugar
- 1/2 tsp vanilla extract
- 85g plain flour
- 1/2 tsp salt
- 1/2 tsp baking powder
Pre-heat oven to 170C (150C fan) and line a couple of baking trays with baking paper. Melt half the chocolate and butter together in a heat proof bowl over simmering water until smooth.
In a separate bowl, mix eggs, sugar and vanilla together until smooth. Pour in the chocolate mixture and beat together. Sift in the flour, baking powder and salt and mix until well blended then stir in the remaining chocolate chips. Arrange 12 equal amounts of cookie dough on the baking paper making sure the mixture is spaced well apart to allow spreading whilst baking. Bake for 10-15 minutes then leave to cool slightly before serving. Yum!
**(Recipe courtesy of the Hummingbird Bakery)