recipes
Double chocolate chip cookies
Serves:
2017-12-28
Ingredients
- 170g butter (President)
- 2 tbsp cocoa powder
- 2 tsp coffee granules
- 170g light muscovado sugar
- 50 g light brown sugar
- 170g dark chocolate (Icam)
- 2 eggs
- 1 tsp vanilla essence
- 280g plain flour (St Georges Brand)
- 1 tsp bicarbonate of soda
Method
Put the butter, cocoa and coffee in a medium sauce pan, heat gently until melted. Remove from heat, stir in the sugars and allow cooling. Chop the chocolate into small pieces. Beat the eggs and vanilla into the butter, stir in the flour and bicarbonate of soda together. Mix in two thirds of the chocolate chips into the batter, do not over mix. Allow cookie paste to chill slightly to ease handling. Divide the cookie dough into approx. 36 pieces and roll into balls. Place on a baking tray, lined with baking paper allowing enough space between one another to have room to spread. Press the rest of the chocolate pieces on top of each cookie. Bake in a pre- heated oven temp 175°c for approximately 12 minutes.
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