Wednesday, September 26, 2012

Double Choc-Chip Cookies

Choc-chip cookies are the best. Double choc-chip cookies are even BETTER. These are the perfect cookie to accompany a cuppa after a long day. I had some left over choc-chips which I melted and dipped some of the cookies into, best idea ever!

I rate Mrs Fields cookies as the most delicious I've ever had, followed by Subway cookies (cooked soft of course). These cookies are more dry and aren't chewy like the previously mentioned cookies, but they are still delicious. They have a crumbly texture and aren't overly sweet, but I find that just makes the choc-chips stand out a lot more.

I have come across many different recipes for choc-chip cookies but when I was growing up my favourite recipe was from the Women's Weekly Biscuit Cookbook. This recipe is from the, adapted ever so slightly by yours truly. Ok I didn't actually adapt the ingredients however I changed the process from placing spoonfuls of mixture onto trays to rolling out the dough and using cookie cutters to cut them out. I like that you get a more uniform shape in the cookies this way.

 Double Choc-Chip Cookies

What you need

125g butter
1/3 cup caster sugar
1/2 cup brown sugar
1 egg
1tsp vanilla essence
1 1/2 cup self raising flour
1/2 cup cocoa
1 cup white choc-chips
1/2 cup white choc-chips extra

What you need to do

Preheat oven to 160*C. Cream butter and sugars in a bowl until light and fluffy. Add egg and vanilla and beat until well combined. Sift in flour and cocoa. Add choc-chips and mix until combined.

Lightly flour your work bench and place dough on it. Lightly flour the dough and roll out to about 2cm thick. If the dough is sticky just add more flour. Using a cookie cutter, cut out as many cookies as you can and place them on baking trays lined with baking paper. With the scraps of dough, mould together and roll out again to cut out more cookies. Repeat this process until there is no more dough left.

Bake cookies for approximately 12-16 minutes. Take out of oven and leave to cool on the tray. Melt the  extra choc-chips in the microwave until smooth. Dip cookies one at a time into the white chocolate to cover half the cookie. Place on a tray lined with baking paper and put into the fridge to set.

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