Baking always always always… just because I love it!! I don’t know what it is, I think it’s the satisfaction of taking something out of the oven that you made, your creation that went in as a pile of goop or dough, and comes out looking perfect.
These cookies have that gorgeous crackled look on them because the mix is actually a brownie-type mix, and they are absolutely devine!
Usually I would put white chocolate chips in them, but Casa del Dickens was all out of stock… sigh. Nevermind, they still taste ALMOST as good without.
- 115g butter, cubed
- 300g chocolate chips
- 3 eggs
- 240g sugar
- 2 tsp vanilla extract
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 90g plain flour
- 100g white chocolate chips (or anything you like really, if, unlike me, you have them in your cupboard!)
- preheat the oven to 180C
- Melt chocolate chips and butter in the microwave or over a bain marie- (I always prefer the latter, because you can keep an eye on it better)
- whisk the eggs, caster sugar, vanilla and baking powder in a large bowl until well combined.
- add in the melted chocolate mixture and whisk again until well combined.
- Sieve in the flour, baking powder and salt, and fold in until it is all mixed together.
- Spoon onto greased and lined baking trays, (don’t worry if the mixture is quite runny) reasonably far apart as they do spread, and bake in the oven for 12 minutes, then take out and leave on the tray for a further 10 minutes as they will continue to cook for a little bit.