Got the boys this afternoon after school so thought I would treat them by making some Chocolate Cookies which they both adore. However, after making one batch it became apparent very quickly that one batch wouldn’t suffice. As Mike got a taste of them…..
The Recipe is one of Mary Berry’s from her ‘Mary Berry Cooks’ Book.
Double Choc Chip Cookies – Makes about 16 cookies
- the mixture can be made and shaped into a log then chilled in the fridge for up to a week. Slice and bake as in step 4. The baked cookies will keep for two weeks in a cake tin
- Freeze – the uncooked dough will keep for 1 month in the freezer – defrost in the fridge and cut off slices to bake as above. Or freeze the cooked cookies for up to 3 months.
- 75g (3oz) softened butter
- 75g (3oz) golden caster sugar
- 75g (3oz) light Muscovado sugar
- 1/2 tsp vanilla extract
- 1 egg
- 150g (5oz) Self Raising flour
- 25g (1oz) cocoa powder
- 100g (4oz) plain, milk or white chocolate chips
- Preheat the oven to 180°C/160°C fan/Gas 4. Line two baking trays with baking paper
- Place the butter and sugars in a mixing bowl and beat with a wooden spoon or electric mixer until soft and creamy. Gradually beat in the vanilla and egg until well combined.
- Stir in the flour, cocoa powder and chocolate chips and mix to a soft dough. Roll the mixture into 16 golf ball sized balls; the mixture will be a bit sticky, so chill for about 15 minutes before rolling if you have time. Flatten each biscuit with the palm of your hand to about 5mm (1/4in) thick. They will spread to about 8cm (3in) wide so make sure there is plenty of space between them on the prepared trays to allow for this amount of spread.
- Bake the cookies for 12-15 minutes, until golden brown. Baking them 12-13 minutes will give softer cookies, 15 minutes will dry them out a little more to make them crisper. leave to cool on the baking tray for 10 minutes before lifting on to a wire rack to cool (After testing we liked them baked for 14 minutes).
*Instead of chocolate chips, add dried cranberries, raisins or chopped dried apricots if you prefer. For vanilla cookies, omit the cocoa powder and use the same quantity of flour instead
Everyone loves a chocolate chip cookie, but while some like them crisp. others prefer a soft and chewy cookie. So here is a brilliantly versatile recipe that can be made wither way. The trick with a soft, cake-like cookie is to use self-raising flour, as this makes the biscuits lighter in texture. If you like a harder cookie, substitute plain flour for self-raising.