Another great recipe to add to your cookie arsenal. These are a simple chocolate chip cookie with plenty of extra chocolatey bits. I like that they’re full of cocoa powder and have a bitter chocolatiness to them as well as a sugar hit.
I only chilled mine for a couple of hours and made quite small rounds, I wanted these to be thinner rather than thick though as I’ve not made thin chewy ones before and I love the texture of them.
- 115g butter (at room temperature)
- 90g brown sugar
- 90g caster sugar
- 80g cocoa powder
- 1 egg
- 1 tsp vanilla essence
- 125g flour
- 1tsp milk
- 2 – 3 tbsp milk
- 200 – 300g chocolate add ins (chips, chunks, etc)
Cream the butter
Add the sugar and continue to whisk until light and fluffy
Whisk in the egg and vanilla essence
Toss together the dry ingredients and add to the wet ones, whisk to combine – you’ll end up with a very thick dough.
Stir in the milk by hand and then fold through the chocolate chips.
Leave to chill for 2 hours at least but the best results will come from dough chilled overnight.
Preheat the oven to 180C
Shape the dough into balls and place on a sheet of baking paper, flatten them a little bit and dot a few more chocolate chips into the top to make them look pretty if you like.
Cookie size is at your discretion, I made 23 but the original recipe says 16. Bake for 10 – 12 minutes depending on size, the smaller they are the less time they need.
The cookie will seem completely underdone when you take them out, they’re not and that’s exactly how you want them to look. Let them cool and don’t even attempt to transfer them from the rack until they’ve had at least ten minutes to do so.
Pour yourself a glass of milk and try not eat them all at once.