Double Choc Chip Cookies

This is mine & my sisters fave recipe.

These cookies are very rich and indulgent. They are nothing like a traditional cookie, they are more like a brownie or cake almost. Thick, chocolaty and delicious.

Like my other cookie recipes, this one can also be frozen for a few months or stored in the fridge for a couple of days before baking.

Watch the tutorial here > https://www.tiktok.com/@carmelap_/video/7231858693246029058?is_from_webapp=1&sender_device=pc&web_id=7208661062311888386

Ingredients:

250g Soft Butter

270g Light Brown Sugar

119g Custer Sugar

503g Self Raising Flour

135g Cocoa Powder

1/4 tsp Salt

2 Eggs

2 tsp Vanilla Paste

200g Mixed Chocolate ( if halfling dough add 100g of choc chips to each half )

Method:

• Preheat over to 160c

• Cream butter, vanilla, salt and sugars till light in colour, thick and creamy.

• Add eggs and mix till well combined.

• Add in flour and cocoa, mix till well incorporated. This will be a thick dense dough.

• Divide dough in half. In one half add dark choc chips and in the other half add dark chocolate chips and Reeses peanut butter choc chips. Mix well.

Note: You can also just do one flavour if you want.

• Roll 1/2 tsp of dough into balls and slightly flatten. (This is when you can freeze them. To bake just defrost and continue as normal) These cookies do not spread.

• Bake for 6 minutes. Cookies will remain soft but will slightly harden once cooled. These ones are more 'cakey' they will not be crunchy.

• Once cooled, you can drizzle with more chocolate or leave plain.

Note: for bigger cookies roll 1 tbs of dough and bake for 10-12 minutes.