Chewy Double Chocolate Cookies

Name: Chewy Double Chocolate Cookies
Total time: 600 s
Yield: 12 servings
Cuisine: British
Ingredients: 165 g dark muscavado sugar; 1 tsp salt; 115 g butter, melted & cooled; 1 egg; 1 tsp vanilla extract; 190 g plain flour; 1/2 tsp bicarbonate of soda; 225 g chocolate chunks of choice

Jodie Mann @MannBakes

Scotland

My favourite texture of cookie is a soft, gooey chewy one. This is a very good base recipe, so once mastered, you can really begin to experiment but adding extra flavours like ginger, cinnamon or cardamom! #mycookbook

Jodie Mann @MannBakes

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Ingredients

Prepare overnight, 10 minutes

12 servings

165 gdark muscavado sugar
1 tspsalt
115 gbutter, melted & cooled
1egg
1 tspvanilla extract
190 gplain flour
1/2 tspbicarbonate of soda
225 gchocolate chunks of choice

Saved

Steps

Prepare overnight, 10 minutes

1

In a large bowl, whisky together the sugars, salt and butter until a paste has formed with no lumps.
2

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
3

Sift in the flour and bicarb, then fold the mixture very gently with a spatula. Be careful not to over mix or you could end up with a more cakey textured cookie.
4

Fold in the chocolate chunks evenly, then chill overnight. Leaving it overnight in the fridge develops a more toffee-like flavour!
5

When you’re ready to bake, pre heat the oven to 180 degrees fan and line a baking tray with parchment paper. You don’t want to overload the tray as the cookies will spread, so you may have to bake in batches.
6

Use an ice-cream scoop to shape the dough into balls and place onto the prepared baking tray (you’ll probably fit 5 onto the one tray).
7

Bake for around 10 minutes, or until barely browning. Leave to cool on the baking tray for around 5 minutes before transferring onto a cooling rack. Leave to cool completely before eating as they will eventually stiffen up!