DAY 37, DOUBLE CHOCOLATE CHIP COOKIES

Some recipes are just too good to keep to yourself and this is one of them! This is an school friendly adaptation of Lorraine Pascal's recipe - make sure you measure the raising agents carefully!

I show you how to make them on youtube https://www.youtube.com/watch?v=UfR_i7IPdPc&feature=youtu.be

DOUBLE CHOCOLATE CHIP COOKIES

110g butter, softened

200g soft brown sugar (I used muscovado)

1 egg

2 drops of vanilla extract

165g plain flour

pinch salt

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

30g cocoa powder

100g milk chocolate drops

100g dark chocolate chips

I added the zest of one orange and only 100g dark choc chips

1.         Preheat the oven to 170ºC. Line 2 large baking trays with baking paper.

2.         Put the butter and sugar in a large bowl and cream together using a wooden spoon until combined. 

3.         Add the egg and vanilla, sift in the flour, salt, baking powder, bicarbonate of soda and cocoa powder and add the chocolate chips 

4.         Mix until the dough looks uniform. The dough will be very stiff. 

5.         Divide the mixture into 12 balls and space about 10cm apart on the prepared baking tray. 

6.          Bake in the oven for 10-12 minutes.

The cookies will have a cracked top and will be very soft. Remove the cookies from the oven and leave to cool on the baking trays. They will quickly harden up as they cool.