Double chocolate chip cookies
Our favourite double chocolate chip muffins - deliciously light and chocolatey. A chocolate lovers delight and easy enough for kids to make.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
- 50 g unsalted butter
- 300 g dark chocolate
- 2 eggs
- 170 g soft light brown sugar
- ½ tsp vanilla extract
- 150 g flour
- ½ tsp salt
- ½ tsp baking powder
- 1 pack Smarties
Preheat your oven to 170C/160C Fan and line 2 baking trays with baking paper
Melt the butter and chocolate
Break 200g of the chocolate into small pieces. Pop it into a heatproof bowl over a saucepan of simmering water. Make sure you don’t let the bottom of the bowl touch the water.
Weigh out the butter and cut it into small pieces. Add it to your bowl. Allow it to melt slowly, stirring it occasionally.
Mix the eggs and sugar
Weigh the sugar into a small bowl. If you have a freestanding mixer, add your sugar or just put it in a large mixing bowl.
Break the eggs into a small bowl to check for shell, then add it to your sugar. Add the vanilla extract.
Using your paddle attachment, a hand held whisk or wooden spoons, mix everything together.
Add the melted chocolate and butter mixer. Continue mixing everything on a slow speed until it is thoroughly combined.
Add the dry ingredients
measure the flour into your small bowl. Add add the baking powder and salt. Add to your chocolate mixer a little at a time, mixing after each addition (we did it in 3 batches).
Roughly chop the remaining chocolate into small pieces and add to your mixture. Give it a final stir until it is evenly distributed.
Bake the cookies
Pop your baking trays in the oven for 10 – 15 minutes. Keep an eye on them after they’ve been in for 10 minutes. They’re ready when the tops start to crack and they look glossy.
Remove from the oven and leave to cool on the trays for a few minutes before putting them on a wire rack to cool completely.