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 â€˜Modern Classics Book 2â€™ that is dedicated to all things sweet.
Iâ€™ve made these cookies quite a few times and they still donâ€™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. Iâ€™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 (Â¾ cup) sugar
300 g (2 Â¼ cup) flour, sifted
1 ts baking powder
60 g (Â½ cup) cocoa powder, sifted
140 g (4 Â½ oz) bittersweet chocolate, broken into chunks
140 g white chocolate, broken into chunks
Preheat the oven to 150ÂºC (300ÂºF). 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 â€“ 220 kcal
100 g â€“ 440 kcal
carbohydrate 52 g â€“ protein 6 g â€“ fat 23 g (saturared fat 14 g) â€“ fibre 2 g