Tuesday, 28 November 2017

Double Chocolate Chip Cookies Recipe...


It's been a while since we've had a foodie post here on Six Little Hearts, so, given the rush in the weeks leading up to Christmas, there was no time like now to run this one when the baking urge came on recently. It was so lovely to just chill-out in my kitchen the other day, and put all other concerns aside to bake these yummies.

Everyone likes cookies, and chocolate chip biscuits are up there with the best on the comparison stakes. Double chocolate chip cookies are that one step further towards gloriousness!




This bake is easy and fast and as long as you've been careful to measure the ingredients exactly to form the basic dough, you really can't go wrong.



Double Chocolate Chip Cookies Recipe
Makes approximately 35 cookies. Preparation time: 5 minutes. Baking time: 15-17 minutes.

125 grams of unsalted butter
3/4's of a cup of soft brown sugar (or caster sugar for a lighter cookie)
3 heaped tablespoons of good quality baking cocoa
1 large egg
1 and 3/4 cup of SR flour
250 grams of chocolate chips (your choice or milk or dark according to your preference).



Preheat the oven to 180 degrees C.

In a mixing bowl, blend the softened butter with the sugar and the egg until yellow and creamy.
Add the cocoa powder gently and continue mixing slowly until all ingredients are combined.

Add the flour and mix on low speed until all ingredients have formed an even, brown biscuit dough.

If you have a Whirlpool Crisp N' Grill Microwave, a batch of these biscuits can be whipped up on your Crisp plate in just 4 minutes! Place teaspoon-sized balls of dough in a circle on the Crisp plate, (allowing room for the dough to spread during baking), and use the Crisp setting for 4 minutes exactly, for a perfect cookie result. Allow biscuits to cool on the tray before removing them to a wire rack.

For conventional ovens: Line two baking trays with baking paper and place teaspoon-sized balls of the dough on the trays (with spread room). Place the trays in your oven for around 15 to 17 minutes.

To test, cookies should be well-formed and a little soft still for best results. Leave them to cool on the tray and harden before transferring to a wire rack.



Store your cookies once cooled, in an airtight container. Homemade biscuits are best consumed within 48 hours.



Are you a home baker?
Have you got a favourite home baked cookie recipe?

For a regular chocolate chip cookie recipe, find one here.
For more biscuit and cookie recipes, search the Six Little Hearts website in the right hand side bar.













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8 comments:

  1. YUM!!!!!! I am sitting here at breakfast time and wishing I could eat these. I have saved recipe and will attempt later today.

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  2. I love baking and I love a good cookie recipe! These look pretty much perfect!

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  3. Yesterday I baked gingerbread and found the process so soothing. I do enjoy baking. I just don't like cleaning the mess afterwards. These look delicious and would by my sort of comfort food indeed. x

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  4. My mouth is watering looking at your cookie photos! I'll be making these with my daughter as soon as she returns from her post HSC holiday!

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  5. It's 7.55am and my mouth is watering for some chocolate chip goodness!

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  6. We are making gingerbread houses on the weekend. My kids are consistently asking if I'm sure that I've got enough lollies to decorate. When I say yes they want a few to sample. Not sure what these houses will look like but it will be fun.

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  7. Oh my goodness, those look absolutely divine! Do you think they would survive in the post?

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