Double Chocolate Chip Cookies
A simple and tasty chocolate cookie that kids will love to help making. Refrigerate the dough before rolling into balls to make it easier for small hands to work with.
120g butter, softened
120g caster sugar
120g soft dark brown sugar
2 teaspoons vanilla paste
220g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 tablespoons cocoa powder
200g dark chocolate chips or
100g dark chocolate chips & 100g white chocolate chips
Place the butter, caster sugar and brown sugar into the mixing bowl of a food mixer. Beat on medium until fully creamed.
Add the egg and vanilla paste to the bowl and beat until incorporated. Use a spatula to scrape the sides of the bowl down and mix again for a few seconds.
Remove the bowl from the mixer.
Sift the flour, baking powder, bicarbonate of soda and cocoa powder into the bowl and place the bowl back on the mixer. Add the chocolate chips.
Beat on low at first and then on medium until a stiff dough is formed.
Remove the dough form the bowl, place on a plate, cover with cling film and refrigerate for at least 30 minutes.
Preheat the oven to 220oC/200oC fan/Gas 6 and line 2-3 baking trays with greaseproof paper. Alternatively, line one baking tray and reuse it for further batches of cookies.
Using a teaspoon, scoop up small amounts of cookie dough and roll into ping-pong ball sized balls in your hands. Space out on the baking tray and flatten slightly with your fingers, fork or back of a spoon.
Bake for ten minutes in the centre of the oven. Remove and allow to cool slightly before transferring to a wire rack to cool completely. The cookies will be soft when they are removed from the oven but will harden as they cool.