Double Chocolate Cookies
This recipe is a 'two-parter' - the cookie bit first and, while those are cooling, you can make the chocolate topping. If you use a microwave you'll need a couple of bowls (one microwave-safe and the other a bigger one for mixing the ingredients). If using a hob, please modify the method to use pans as required. You'll also need a wooden spoon and a scraper - or better still one of those plastic spoon-cum-spatulas - a couple of baking sheets and a sieve. Pre-heat your oven to 180 C.
Makes about 30 cookies.
Ingredients:
125g unsalted butter (but salted is fine if needs be)
150g plain chocolate callets (or chopped up chocolate)
185g soft brown sugar
1 large egg
1 teaspoon vanilla extract
200g self-raising flour
..and for the topping:
150g plain chocolate callets (or chopped up chocolate)
50g unsalted butter (but salted is fine if needs be)
Melt the butter and chocolate in your microwave. Watch carefully and don't overheat. Put aside.
Mix sugar, egg and vanilla extract in the bigger bowl until smooth. Then add the chocolate/butter and continue to mix until well combined. Now sieve the flour onto the mixture and fold in using the spatula or scraper until well combined. Put the bowl in the fridge for about 20 minutes to let the 'dough' firm up.
Now take heaped teaspoons of the mix and roll into balls before placing on the baking sheets. Leave space for the cookies to spread. Cook for about 15 minutes - the cookies will appear slightly cracked on the surface. This is good. Remove from the oven and leave for 5 -10 minutes and then lift onto wire racks to cool.
Meanwile, put the topping ingredients in the microwave (in the same bowl you used before) and melt. Stir until smooth and allow to cool until just beginning to thicken. Spoon and spread a little onto each cookie. Try to allow them to set before eating!
Makes about 30 cookies.
Ingredients:
125g unsalted butter (but salted is fine if needs be)
150g plain chocolate callets (or chopped up chocolate)
185g soft brown sugar
1 large egg
1 teaspoon vanilla extract
200g self-raising flour
..and for the topping:
150g plain chocolate callets (or chopped up chocolate)
50g unsalted butter (but salted is fine if needs be)
Melt the butter and chocolate in your microwave. Watch carefully and don't overheat. Put aside.
Mix sugar, egg and vanilla extract in the bigger bowl until smooth. Then add the chocolate/butter and continue to mix until well combined. Now sieve the flour onto the mixture and fold in using the spatula or scraper until well combined. Put the bowl in the fridge for about 20 minutes to let the 'dough' firm up.
Now take heaped teaspoons of the mix and roll into balls before placing on the baking sheets. Leave space for the cookies to spread. Cook for about 15 minutes - the cookies will appear slightly cracked on the surface. This is good. Remove from the oven and leave for 5 -10 minutes and then lift onto wire racks to cool.
Meanwile, put the topping ingredients in the microwave (in the same bowl you used before) and melt. Stir until smooth and allow to cool until just beginning to thicken. Spoon and spread a little onto each cookie. Try to allow them to set before eating!
