Double Chocolate Chip Cookies
I was feeling peckish and there weren’t any chocolatey snacks in the house (except Ferrero Rochers, but I think I’ve eaten too many of these in the past few months).. so after dinner, I made some chocolate chip cookies!
These aren’t the type of cookies which use a cutter, the mixture is much more sticky so using a cutter is near impossible. I prefer this type of cookie, I don’t need to worry about the shape and whether it’ll end up joining the other cookies on the sheet and become one massive cookie. Although.. the first time I made them, I didn’t realise how easily they’d expand and putting them so close to each other meant I ended up one 2 giant sheets of cookie.
Usually, I would break a chocolate bar into chunks to create the “chips” but today I was lazy and used those little chocolate drops from Silver Spoon. I can see the difference now – the chocolate drops are a lot smaller, so they are harder to find/taste when you bite into the cookie.
One spoonful of the chocolate cookie mixture actually makes quite a large cookie, I experimented this time with smaller dollops and those cookies turn out at the perfect size. The trouble with this is making sure I have enough space on the baking sheet for all of them and making sure they don’t expand into each other in the oven.
As with any other baked good, these taste best straight out of the oven (I mean, after they’ve cooled down a little). The trick with these is to make sure you don’t bake them for too long, they only need about 10 – 15 minutes in the oven. I usually check them at 10 minutes and if the centre is still too gooey, then I let it cook a bit longer. If they are cooked too long, when they cool, they turn quite hard. Cooking them just right means that they are mostly nice and soft to bite into, but the edges are a little crunchy which is what I like best!
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