Cakes & Bakes: Double chocolate cookies

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Double chocolate cookies on a vintage Figgjo Flint 'Turi' plate | H is for Home

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!

Cakes & Bakes: Double chocolate cookies

Yield: Makes 18-20

Cakes & Bakes: Double chocolate cookies

Ingredients

  • 115g/4oz/½ cup unsalted butter
  • 115g/4oz/½ cup light muscovado sugar
  • 1 egg
  • 5ml/1tsp vanilla essence
  • 150g/5oz/1¼ cup self-raising flour
  • 75g/3oz/¾ cup porridge oats
  • 115g/4oz plain chocolate, roughly chopped
  • 115g/4oz white chocolate, roughly chopped

Instructions

  1. Preheat oven to 190ºC/375ºF/Gas mark 5
  2. Lightly grease two baking sheets
  3. In a mixing bowl, cream the butter and sugar until pale & fluffy
  4. Add the egg and vanilla essence and beat well
  5. Sift the flour over the mixture and fold in lightly with a metal spoon
  6. Add the oats and chopped plain & white chocolate and stir until evenly mixed
  7. Place small spoonfuls of the mixture in 18-20 rocky heaps on the prepared baking sheets, leaving space for spreading
  8. Bake for 15-20 minutes until beginning to turn pale golden brown
  9. Leave to cool for 2-3 minutes on the baking sheets then transfer to wire racks to cool completely
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