Double. Chocolate. Cookies. And I am ALL in. These cookies are extra chocolatey and satisfying, but not super sweet. Thank you dark chocolate! The batter is quite liquid, almost like cake mixture, but that’s how it’s meant to be, don’t panic. You just scoop it out on to the baking parchment, and bake. No shaping with your hands, no buttery sugary hands and buttery sugary knobs, worktop and handles. It’s good to make simple things that really satisfy us. Especially when they involve chocolate.
100 g plain flour
100 g melted butter
100 g caster sugar
100 g milk Green & Blacks chocolate
50 g soft brown sugar
50g Green & Blacks cocoa
1/3 tsp bicarbonate of soda
A pinch of salt
1 large egg
1. Preheat your oven to 180°C/350°F. Line a baking sheet with baking parchment.
2. Mix the butter and the sugars in a bowl, until thoroughly combined. Add the egg and beat until the mixture changes to a creamy colour.
3. Add the flour, bicarbonate of soda, cocoa and salt to the butter and egg mixture, and combine. Break the chocolate into chunks and fold in.
4. Place dollops of the mixture, a couple of inches apart, on a baking sheet. Bake for approximately 15 minutes or until slightly darker at the edges.
5. Set aside to cool before eating