I have to admit that I am one of those people who doesn’t like to go to someones house empty handed. If I’m asked over for a coffee I have to take something with me and since I started this blog I always like to take something I’ve baked. But let’s face it. That’s not always possible. There are features to write, kids to clean, cakes to decorate and a house to try and keep under control. So, I have a new plan. It’s forward planning. I make these double chocolate chip cookies right up to the point of baking – well in advance and then I pop them in the freezer- ready for any last minute coffee invite. Simple!
They’re brilliant. Taste AMAZING- especially still warm from the oven and what’s more they take just 10 minutes to bake to perfection. They’re also a great way to get a chocolate fix, she says having been munching on 4 in the last 10 minutes.
Double chocolate chip cookie recipe
(Makes around 30 cookies)
- 125g butter – at room temperature
- 175g light brown sugar
- 50g golden caster sugar
- 1 egg- lightly beaten
- 1 tsp spoon vanilla essence
- 190g plain flour
- 30g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 100g dark chocolate chips
To make the cookies
- Mix the butter and sieved sugars together until pale and fluffy. With a food mixer this will take around 2-3 minutes.
- Add the egg and sieved dry ingredients to the butter mix and blend well.
- Add the chocolate chips
- Roll into balls and chill in the fridge for at least an hour or overnight if you are baking them without freezing.
- To Freeze: place the balls of cookie dough on a baking tray and place them in the freezer. Once completely frozen place the balls in a labeled sandwich bag ready for another baking day.
- To bake: Heat your oven to 180ºC (160ºC fan) and line a baking tray with silicon paper
- The cookies will spread so place each dough ball on the baking tray leaving plenty of space around each one. I bake 9 on each tray. If baking from the fridge bake for exactly 8 minutes. If baking from the freezer bake for exactly 10 minutes. The cookies will look like they aren’t cooked but don’t worry they are. They may also appear a bit puffy. The puffiness will deflate and leave a lovely cracked or chocolate chip yumminess on each cookie.
- Once baked remove the tray from the oven and place it on the cooling rack. Leave the cookies on the baking tray for three minutes then carefully place them directly on a cooling tray. The cookies are very soft when they come out of the oven so don’t attempt to remove them from the tray until they have cooled a bit. They will just squish into a big gooey mess if you touch them too soon.
- Eat them up while they are still warm. That’s when they taste the best.