Irresistible chocolate cookies

Irresistible chocolate cookies

Soft chocolate cookies with chocolate chunks and nuts, which have a brownie like consistency. These cookies are best eaten on the day they are made so freeze any left over cookies for up to two weeks. Bring to room temperature before enjoying again.

Makes about 15 biscuits | Quick & easy | Baking time 12 minutes at 170 C

Utensils required: Double boiler| electric whisk|measuring cups & spoons & scale| 2 x baking trays

100 grams dark chocolate – at least 70% cocoa solids
1 1/2 (225 grams) cups plain flour
2 tablespoon cocoa powder
1/2 teaspoon bicarb
170 grams unsalted butter – softened
3/4 cup (150 grams) soft dark brown sugar
1/3 cup (73 grams) white granulated sugar
2 large eggs
100 grams milk chocolate chopped into chunks
50 grams walnuts OR pecans – roughly chopped

  1. Line 2 baking trays
  2. Preheat oven to 170 C
  3. Melt chocolate over boiling water – then cool slightly
  4. Sift flour, cocoa, bicarb – set aside
  5. Cream butter and sugars until light and fluffy
  6. Add eggs and beat on medium speed until blended
  7. Then add melted chocolate and mix until combined
  8. Add flour and beat on low speed for 10 seconds then mix in chocolate chunks and nuts by hand
  9. Drop rounded spoons of batter (3 level tablespoons of batter per cookie) spread about 4 cm apart and bake until puffed up with a soft centre – about 12 minutes
  10. Carefully transfer to a wire rack to cool completely