This is my go-to fail-safe cookie recipe and it’s always a crowd pleaser. I still haven’t mastered the art of making ‘pretty’ cookies but they taste so good that it really doesn’t matter.
For me, the most important thing about baking is to use good quality ingredients. When I first went freelance, I thought I couldn’t justify the cost of expensive cocoa powder any more so I bought some Tesco own-brand cocoa powder. The results were dreadful. The cookies just didn’t taste of anything. It is so worth investing in good quality brands. My favourite is Green & Blacks. The same goes for vanilla extract. This bottle of Neilsen Massey, although quite pricey at around £5 a bottle, will last SO much longer than those tiny ones because the flavour is much better so you can use less. I think I had my previous bottle for about a year and I bake quite a lot!
I’ve been meaning to make a new recipe video for ages now, it’s been a whole year since my last one! How time flies! Nick usually edits my videos for me but I had a go myself this time as I wanted to learn how to do it. I have to admit I’ve got a new found respect for regular YouTubers as I think the editing took me about 6 hours in total!
Without any further ado….here it is….
How to make double chocolate chip cookies
Double chocolate chip cookies recipe
- 75g unsalted butter, softened
- 75g caster sugar
- 75g light brown sugar (I’ve used dark brown in the past and it’s been fine)
- 1 large egg, beaten
- ½ teaspoon vanilla extract
- 150g self-raising flour
- 25g (good quality!) cocoa powder
- 100g white chocolate chips
1. Preheat the oven to gas mark 4
2. Cream the butter and sugars together in a large bowl until pale and fluffy.
3. Beat in the egg and vanilla extract.
4. Sift the flour & cocoa powder into the mixture. Add the chocolate chips.
5. Place heaped teaspoons of the mixture onto greased baking trays. Press down to about 5mm thick with your fingers or the back of a wet spoon.
6. Bake for 10-12 minutes. Leave to cool on the tray for a few minutes and then move to a wire rack. Eat within 5 days or freeze for up to 1 month.
