here, I added some cocoa powder and ground ginger for extra flavours. Again, instead of using all chocolate chips, I replaced 1/2 portion with currants.
This recipe supposely yields 18 cookies but as I was rushing for time, I didn't want to bake 3 - 4 trays, with each tray baking for 15 mins. So I used a tablespoon and scooped out a big heapful at a time and managed only 11 cookies (and that's only 2 trays). Also, as I've reduced the butter slightly, the cookies didn't spread out as much and thus they were quite thick after baking.
Nevertherless, NQ's mother messaged me to say her parents enjoyed the cookies with a cup of coffee and commented that "IT'S OUT OF THE WORLD" ^-^
Chewy Double Chocolate Chip Cookies
Makes 11 cookies (10cm diameter, 1.5cm thick)
220 g all-purpose flour
1 heaped tbsp cocoa powder
1/8 tsp ground ginger
1/2 tsp baking soda1/2 tsp salt
150 g unsalted butter, melted
120 g packed brown sugar *
40 g white sugar *
1 egg yolk
340 g semisweet chocolate chips/currants
- Preheat the oven to 165 degrees C. Grease cookie sheets or line with parchment paper.
- Sift together the flour, cocoa powder, ground ginger, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
- Beat in the egg until light and creamy.
- Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough 3/4 tablespoon at a time onto the prepared cookie sheets.
- Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
I still find it too sweet so you may want to reduce more sugar if you do not have a sweet tooth.