These are good. They are very good, so I am told. I have made three batches recently and I made this batch for the doctors and nurses at the Vet.
They are just so easy to make and quick too. No messing about, waiting for things to cool or whatever. I used Dutch cocoa and I think it makes a difference to their chocolatiness. There is almost 2 packets of choc chips, so these are definitely a special occasion biscuit/cookie.
It makes 12, but you could make 24 and wing the cooking time. I used my good ice-cream scoop and broke it, so I'd recommend dipping your scoop into boiling water for each biscuit you scoop out. It is actually 1/4 cup so you could use that to measure as well.
I have it on good authority that one is definitely enough!!!
Totally Chocolate Choc Chip Cookies makes 12 giant biscuits
- 125g good dark chocolate, 70% cocoa solids is good
- 125g butter, softened
- 75g light brown sugar
- 50g caster sugar
- 1 tspn vanilla extract
- 150g plain flour
- 30g good cocoa powder
- 1 tspn bicarbonate of soda
- 1/2 tspn salt
- 1 large egg, cold from the fridge (I know, it goes against all reason)
- 350g choc chips, any combination you like
Preheat the oven to 170*C and grease and line two baking trays.
Melt the chocolate gently in the microwave, or in a bowl over some simmering water. Don't melt it all the way and then stir to dissolve the last pieces. Leave to cool slightly as you do the next step-
Leave room between them, as they will spread. Bake for 18 minutes. I turned and swapped the trays half way through and then I checked at about 15 minutes because chocolate will burn easily.
Cool on the tray for 10 minutes and then move to a rack. Store in an airtight container.
Eat making Nigella 'Mmmmm' noises!!!