The Cookie Monster

Ok, quick post today as I am a little short on time and have a lot to do so for a change I am gonna cut to the chase and just post the recipe for some yummy, scrummy cookies. I am still on my Hummingbird Bakery book addiction so here is the recipe. Also have a little look after the recipe for a suggestion on how to adapt these to suit all tastes. Enjoy.

Double Chocolate Cookies
(Makes 12)

50g Unsalted Butter
450g Dark Chocolate (roughly chopped)
2 Eggs
170g Soft Light Brown Sugar or Light Muscovado Sugar
1/4 tsp Vanilla Extract
85g Plain Flour
1/2 tsp Salt
1/2 tsp Baking Powder

Optional - 1 tube of Smarties

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

Line two baking sheets with greaseproof paper.

Put the butter, and half the chocolate in a heatproof bowl over a saucepan of simmering water(be careful not to let the bottom of the bowl touch the water). Allow to melt until smooth in consistency.

In a separate bowl use an electric whisk to beat the eggs, sugar and vanilla extract until well combined. Pour in the chocolate mixture and beat on a slow speed until well combined.

Sift the flour, salt and baking powder in a separate bowl. Stir into the chocolate mixture in 3 batches, mixing well after each.

Stir in the remaining chocolate until evenly dispersed throughout. *

Place 6 equal quantities of cookie dough on each prepared baking sheet and be sure to leave space between each one to allow for spreading when cooking.

If using Smarties place a few on the top of each cookie before baking.

Bake in the preheated oven for 10-15 minutes, check regularly after 10 minutes. The cookies are ready when the top starts to crack and look glossy.

Allow to cool slightly on baking sheets before transferring to wire cooling rack.

* If baking these for children I would recommend replacing 225g of plain chocolate to be used here in the recipe with 225g of milk chocolate.