I had another request for this week’s Cakes & Bakes to be cookies (Justin is SO demanding!) I flipped through the pages of The Great Big Cookie Book by Hilaire Walden and found this recipe for double chocolate cookies. He’s not the biggest fan of chocolate cakes & biscuits but the words ‘beggars’ and ‘choosers’ spring to mind!
Double chocolate cookies
Ingredients
- 115 g/4oz/½ cup unsalted butter
- 115 g/4oz/½ cup light muscovado sugar
- 1 egg
- 5 ml/1tsp vanilla essence
- 150 g/5oz/1¼ cup self-raising flour
- 75 g/3oz/¾ cup porridge oats
- 115 g/4oz plain chocolate roughly chopped
- 115 g/4oz white chocolate roughly chopped
- https://hisforhomeblog.com/images/cakes_and_bakes/double_chocolate_cookies/double_chocolate_cookies_ingredients.jpg
Instructions
- Preheat oven to 190ºC/375ºF/Gas mark 5
- Lightly grease two baking sheets
- In a mixing bowl, cream the butter and sugar until pale & fluffy
- Add the egg and vanilla essence and beat well
- Sift the flour over the mixture and fold in lightly with a metal spoon
- Add the oats and chopped plain & white chocolate and stir until evenly mixed
- Place small spoonfuls of the mixture in 18-20 rocky heaps on the prepared baking sheets, leaving space for spreading
- https://hisforhomeblog.com/images/cakes_and_bakes/double_chocolate_cookies/double_chocolate_cookie_dough.jpg
- Bake for 15-20 minutes until beginning to turn pale golden brown
- Leave to cool for 2-3 minutes on the baking sheets then transfer to wire racks to cool completely