Wednesday, March 19, 2008

Double Choc Cookies

These smelled unbelievable - like a hot chocolate. They were soft and chewy and had a lovely textural change due to the choc chips. I used bittersweet chocolate and milk chocolate, although you could have used any combo of contrasting chocolates (eg. milk and dark, semi sweet and bittersweet).
8oz butter, softened
1 cup brown sugar
3/4 cup sugar
3 eggs
2.25 cups plain flour, sifted
1 tsp. baking powder
1/2 cup cocoa powder, sifted
4.5 oz milk chocolate, either chips or broken into pieces
4.5 oz bittersweet chocolate, either chips or broken into pieces
1. Preheat the oven to 300F.
2. Place the butter and the two types of sugars into the bowl of a stand mixer and using the paddle attachment beat until light and creamy.
3. Add one egg at a time, and beat for 1 min between each addition.
4. Add the flour, baking powder, and cocoa and mix together well.
5. Add the chocolate pieces/chips and combine.
6. Using 1 heaped Tbs. of the mixture make into rough round balls and place on a tray lined with baking paper (make sure there is a decent amount of rooms between the cookies as these guys spread).
7. Bake for around 20-25 min (maybe even longer 30 min). They are cooked when they are brown on the bottom.
Taken from Donna Hay's Modern Classics: Book 2" pp. 30, 32.

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