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rachelallen1
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
2 eggs
1 tsp vanilla extract
225g flour
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. 🍪🍪🍪🍪🍪🍪🍪🍪
Foodaware 
Serves 6.
You will need:
1 egg yolk, see my Tip, above
1 tablespoon caster sugar
1 teaspoon vanilla extract
250g (9oz) tub mascarpone cheese
200ml (7fl oz) cream
200ml (7fl oz) strong black coffee — espresso is ideal
2 tablespoons brandy
10-12 boudoir biscuits, each broken into three pieces
1-2 tablespoons cocoa powder in a sieve for dusting
Place the egg yolk, the caster sugar and the vanilla extract in a bowl and whisk to a creamy consistency.
Add the mascarpone cheese and the cream, and continue to whisk until you have a smooth, creamy mixture.
In a shallow dish, mix together the strong black coffee and the brandy. Line up six glasses for serving. Dip two or three pieces of the boudoir biscuits in the coffee and brandy — you want the biscuits to absorb the liquid, but not so much that they fall apart. Put two or three soaked bits of boudoir biscuit in the bottom of each serving glass.
Next, add a tablespoon of the mascarpone cheese and cream mixture to each glass to cover the boudoir biscuit pieces. Follow with another layer of three pieces of boudoir biscuit that you have dipped in the coffee and brandy mixture. Finish off by topping each of the six serving glasses with another layer of the mascarpone cheese and cream mixture. Dust each glass with cocoa powder and place in the fridge to chill for an hour, but they can sit for up to 24 hours.
Dust with a little more cocoa powder to serve. Take them out of the fridge at least 10 minutes before serving, so they are not too chilled.
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