DOUBLE CHOCOLATE COOKIES

Just made these chocolatey, fudgy, chewy cookies for my daughter as she was hankering for a bit of chocolate.  This recipe is one that we all need to keep as it is a good go-to for those days when you just want a damn good cookie. 

They are great dunked in cold milk or try them sandwiched together with ice cream.

Makes 36

Skill - easy

Ingredients

1 ¼ cup (165g) flour

½ tsp baking soda

⅓ cup (27g) cocoa powder

155g unsalted butter, room temperature

⅔ cup (125g) brown sugar

¼ cup (50g) white sugar

½ tsp salt flakes

1 tsp vanilla extract

¾ cup (140g) dark chocolate chips

Method

Sift the flour, baking soda, and cocoa together.

Add the butter and sugars together and beat together (i use an electric mixer) and beat until soft and creamy.

Add the salt and vanilla and mix to combine.

Add the sifted dry ingredients, turn the mixer on the lowest speed and mix until the dry ingredients are just combined. For the best results do not overmix!

Add the chocolate and stir through.

Turn the dough out onto a work surface, bring it together and divide in half.

Shape the dough into even sized logs. Using baking paper, roll one half of the dough so it is 3cm (approx) in diameter.  Repeat for the second half and refrigerate for at least an hour for the butter to harden.

Preheat the oven 160C

Line 2 baking trays with baking paper.

Cut the dough into ½ cm rounds, place onto baking trays allowing at least 3cm apart.

Bake for 12 minutes.  Do not overcook, they will firm up slightly when cooling.  But you want these cookies to be chewy and fudgy.

Cool before eating.

This dough is great frozen in logs and you can just cut and bake.

Once cooked, store in an airtight container for up to 4-5 days.