When I first published this cookie recipe, we were packing up our life in Wellington and getting ready to go on our first adventure – a couple of months travelling through parts of Canada, America, Cuba and Mexico, before landing in London. That was about 6.5 years ago. Wow. So much has happened since then… we settled into London life, we took a break and went off travelling again, and now we’re back in the big smoke, albeit under very different circumstances.
Lots of things might have changed over the past few years, but my sweet tooth has remained constant. As does my love for this cookie recipe. It’s dead easy and still delicious so I thought it was about time I gave this post a spruce up and introduced people to it again… after all, most of us are still staying home and baking more than ever before!
Double Chocolate Cookies
Makes approximately 36 small cookies (Adapted from AWW Cupcakes & Cookies)
- 125g butter, softened at room temperature
- 250g brown sugar
- 1 egg
- 1 teaspoon vanilla
- 180g self raising flour
- 40g cocoa powder
- 1 teaspoon baking soda
- 1/2 cup chocolate chunks or chocolate chips, whatever you fancy
- Cream together the butter and sugar until pale and fluffy. It takes a lot longer than you think so use your mixer if you have one… you really want to make sure the sugar is well incorporated to avoid that grainy texture.
- Add the egg and vanilla to the mixture and continue to beat at a low speed to ensure the egg is fully incorporated.
- Add the flour, baking soda, cocoa and chocolate, and continue to beat at a low speed until all the flours are incorporated and you have a firm dough.
- Now you need to chill your cookie dough before baking to stop your cookies spreading into a mess. You can either put the whole bowl into the fridge now and roll them into balls before you bake, or you could roll first then chill. I make small cookies (about a large tablespoons worth) and get around 36 cookies but you can make them bigger if you prefer.
- After chilling for at least 30 minutes, preheat your oven to 180c bake, or 160c fan.
- Put your cookie dough balls (no need to squish them down) onto a lined baking tray, around 5cm apart to give them room to spread out.
- Bake for 7-8mins for a soft, slightly fudgy cookie; add an extra minute for something a bit firmer.
- Once out of the oven, leave to cool on the tray for a couple of minutes before transferring to a cooling rack.
- When cooling… try one… and then transfer the rest to an airtight container or cookie tin!