Rosie's Ultimate Double Chocolate Cookies
The knack to getting a perfectly baked gooey cookie is to have a hot preheated oven, use good non stick baking sheets, and to take them out of the oven juuuust before they are actually cooked through. They should still be soft on the inside when they come out, but with a cracked and glossy appearance on top. Don't worry, they will harden as they cool. Also, don't miss out the salt, it may seem like a lot but salt makes chocolate cookies taste more chocolatey. Practice makes perfect.
60g unsalted butter
400g dark chocolate (cheap supermarket chocolate at 30p a bar is good)
200g soft light brown sugar
¼ tsp vanilla extract
85g plain flour
2tbsp cocoa powder
½ tsp salt
½ tsp bicarbonate of soda
2 non-stick baking trays (or line trays with greaseproof paper)
Preheat the oven to 170ºC.
Melt the butter and half of the chocolate together in a small bowl.
In a larger bowl, mix the eggs, sugar and vanilla until combined. Stir in the chocolate mixture.
Sift in the flour, cocoa, bicarbonate and salt then gently mix until just combined. Chop the remaining chocolate into chunks and fold into the mixture until evenly dispersed.
Using a tablespoon or an ice-cream scoop, spoon 6 equal amounts of mixture onto each baking tray making sure to space them apart to allow for spreading while baking. Flatten each mound of mixture down into a disc.
Bake in a preheated oven for 10-15 minutes. You're cookies are ready when the tops start to crack and go glossy. Leave to cool a little on the trays before transferring onto a wire rack.
Mint Chocolate Cookies alternative: swap the dark chocolate for mint dark chocolate, and the vanilla essence for peppermint essence.
Need cookie baking tips? See my "How to make perfect Chewy Cookies" article for tips on how to make perfect cookies every time and for more yummy cookie recipes.