Double choc cookies

These double choc cookies may not be the most beautiful cookies in the world but they taste delicious! Another great recipe by Donna Hay, this one is from her wonderful ‘Modern Classics Book 2’ that is dedicated to all things sweet.
I’ve made these cookies quite a few times and they still don’t bore me. The cocoa-y dough is filled with chunks of bittersweet and white chocolate. Most of the chunks are not visible on the outside if you mix them in with the dough. I’ve tried putting some chunks on top of each cookie for decoration but it makes the white chocolate chunks go brown and not melty at all (I always use real chocolate btw that is if you consider white chocolate real chocolate). If you eat the cookies when they have just cooled down, the bittersweet chocolate chunks are still liquid…yum!

makes about 28 big cookies

250 g (8 oz) butter, room temperature
200 g (1 cup) brown sugar
170 g (¾ cup) sugar
3 eggs
300 g (2 ¼ cup) flour, sifted
1 ts baking powder
60 g (½ cup) cocoa powder, sifted
140 g (4 ½ oz) bittersweet chocolate, broken into chunks
140 g white chocolate, broken into chunks

Preheat the oven to 150ºC (300ºF). Cream the butter with the sugars. Add the eggs one at a time and beat well in between. Mix the flour, baking powder and cocoa powder. Add to the butter, sugar and egg mixture and mix well. Add the chocolate chunks and mix well.
Shape 2 tablespoonfuls of the mixture into rounds onto baking paper lined baking sheets. Allow space to spread. Bake for 20-25 minutes. Cool on wire racks.

1 cookie – 220 kcal
100 g – 440 kcal

carbohydrate 52 g – protein 6 g – fat 23 g (saturared fat 14 g) – fibre 2 g

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6 Responses to Double choc cookies

  1. sam says:

    Hi Linda,

    Chocolate liquid sounds yummy! I’m tagging you for the recipe meme. No pressure, no worries.

  2. Dianka says:

    They look beautiful and delish to me! Love white chocolate in cookies- nothing is better!

  3. tanvi says:

    Chocolate cookies with white chocolate is one of my all-time favorites. These look great! They look thin and crunchy- do they spread out a lot during baking?

  4. linda says:

    Thanks Sam, it’s my first meme…I’ll probably get round to it somewhere this week.

    Thanks Dianka, white chocolate is the best, also without the cookie surrounding it 😉

    Thanks Tanvi! They spread out quite a lot while baking, mine spread to double size! They look crunchy but the edges were crisp and the rest quite soft, more cake-like I would say.

  5. Hi linda,
    Going to try thes choco cookies one day.Thanks for sharing.

  6. linda says:

    Hi Vineela, I’m sure you’ll love them!

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