OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies
Makes 20 large cookies-never enough
225g butter, softened
325g caster sugar
1 tsp vanilla extract
75g cocoa powder
1 tsp bicarbonate of soda
¼ tsp salt 175g dark chocolate chips Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .
Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.
With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.
If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪