Soft Chocolate Cookies
These delicious double chocolate chip cookies are the ultimate indulgence for any chocolate lover. Rich, chewy, and loaded with both dark and milk chocolate, each bite is a heavenly experience. With a perfect balance of sweetness and a soft, gooey texture, these cookies are sure to become a favorite treat in your household. Enjoy them warm from the oven or save some for later – if they last that long!
— Constant Cookbook
Ingredients
- 100g/3½oz unsalted butter
- 450g/1lb dark chocolate
- 4 free-range eggs
- 340g/12oz soft brown sugar
- 1 tsp vanilla extract
- 170g/6oz plain flour
- 1 tsp salt
- 1 tsp baking powder
- 450g/1lb milk chocolate
Instructions
- Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment.
- Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly.
- Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy.
- Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder.
- Stir in the chocolate chips.
- Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge.
- Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 20-24 cookies
Comments
No comments found.