Double Chocolate Chip Cookies

If you love soft, gooey, chocolate cookies (or are a Mrs Fields cookie fan), you'll love this recipe. Take them out when they are just cooked through (the bottom may still be a touch gooey) and they will remain soft even after they have cooled (which I find pretty amazing). The only downside is that the cookies, being a little cracked and brown, may not look overly attractive to some. The taste more than makes up for that, I think...

Eat on their own, with some black coffee or vanilla ice-cream!

& Happy Easter to those celebrating!

Continue reading for the recipe...

Double Chocolate Chip Cookies
(makes around 20 cookies)

140 g semisweet chocolate chips
70 g unsalted butter
1 large egg
5 ml vanilla essence (pure, if possible)
65 g caster sugar
30 g plain flour
1/2 tsp baking powder
10 g unsweetened cocoa powder
dash salt
100 g brazil nuts, chopped (you can also use macadamia nuts)

1. In a small saucepan, melt 85 g of the chocolate chips and butter together. Set aside to cool a little.

2. In a medium bowl, mix the sugar, egg and vanilla essence together until the mixture is well combined, thick and pale. Add the chocolate butter and stir.

3. Sift the flour into a separate bowl, and mix in the baking power, cocoa powder and salt. Add these dry ingredients into the liquid chocolate mixture and stir until blended.

4. Fold in the nuts and the remainder of the chocolate chips (55 g). Cover and refrigerate the dough for 1/2 hour - 1 hour.

5. Pre-heat the oven to 175 degrees C. Line a baking tray with nonstick baking paper/parchment paper, or lightly grease the baking tray.

6. Scoop out balls of the chilled dough and place them a little apart from each other on the baking tray. Flatten the top of each mound slightly. (I use a small ice-cream scoop to evenly measure out each ball of cookie dough.)

7. Bake for 14 minutes, or until the cookies are just set.

8. Remove from the oven. Allow the cookies to rest for 1 -2 minutes before transferring them onto a wire rack with a spatula. Cool thoroughly, before packing them away into an airtight container.

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