This is my go to recipe when I’m craving a super chocolatey cookie. It also freezes really well so I can enjoy these over a couple of weeks! What’s great about this is you can play around with how long you bake them for, depending on the type of texture you want – less time gives you a more gooey cookie whilst a slightly longer bake time gives you cookies that can be dipped in your favourite cup of tea with out crumbling to the bottom.
Ingredients
- 200g Salted butter
- 200g Light brown sugar
- 200g White Caster sugar
- 2 Eggs
- 150g Plain flour
- 50g Cocoa powder
- 1tsp Bicarbonate soda
- 1tsp Baking powder
- 1tsp bicarbonate soda
- 150g Milkybar or any white chocolate slab/buttons
- 150g Milk chocolate chips
- 150g Nutella
Method
- Preheat your oven to 160C Fan and line your baking tray with parchment paper
- Melt the butter and then add to the sugars. Mix until combined and then add the eggs and Nutella.
- Sift the flour, cocoa powder, bicarbonate soda until a paste forms.
- Break the white chocolate slab into smaller chunks and add them along with the chocolate chips to the mixture. Save a few pieces for decoration. For best results, chill for 10-15mins before baking.
- Depending how big you want your cookies, scoop a ball of cookie dough into the palm of your hand and roll into a ball before placing on your tray. Repeat this step ensuring you have at least a couple of centimetres between each cookie. I like to freeze the remain cookie dough balls so that I can bake as and when I want to eat them. If you do this, make sure you put them in a zip lock bag or airtight container.
- Place in the oven and bake for 10-12mins. If you make giant cookies (slightly smaller than your fist), bake for 12-15mins. The less time you bake it for, the more gooey it will be.
Did you make this recipe?
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