Double chocolate chip cookies

2015-09-20 11.52.19

Sweets can be jealous little critters. If you do not dedicate your full attention to them, they will misbehave, leaving you with a ghastly mess to clean up. Even at the best of times, not paying proper attention to the recipe will lead to an edible mess that can only be described with the Italian phrase “brutti ma buoni,” liberally translated to “ugly but tasty.”

I will spare you the intricacies of my mistakes in this seemingly bullet proof recipe. Let me just say that the boyfriend ate two cookies from the successful batch I made today.

This recipe is directly copied from The Hummingbird Bakery Cookbook.


50g (13/4oz) unsalted butter
450g (1lb) dark chocolate, chopped
2 eggs
170g (6oz) brown sugar
1/4 tsp vanilla extract
85g (3oz) plain flour
1/2 tsp salt
1/2 tsp baking powder


1. Preheat the oven to 170°C/325°F/Gas Mark 3.

2. Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the bowl touch the water) until the chocolate is melted. Alternatively, melt the butter and chocolate in the microwave at 30% strength for 7 min, stirring mid-way.

3. Mix the eggs, sugar and vanilla extract in an electric mixer or use a handheld electric whisk.

4. Pour in the chocolate mixture, beating on a slow speed until mixed.

5. Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in three stages.

6. Finally, mix in the remaining chocolate.

7. Line two baking trays with greaseproof paper and put six equal amounts of cookie dough spaced evenly apart on each. Bake for 10–15 minutes until the tops look glossy and start to crack.

8. Let the cookies cool slightly before placing on a wire rack to cool completely.


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