Who doesn’t love CHOCOLATE? I do. I adore it. Chocolate cake, chocolate biscuits, chocolate muffins, chocolate cookie, hot chocolate, melted chocolate and even just plain old bars of chocolate – I just can’t get enough of the stuff.
But, because of this “addiction”, it’s best if I don’t have too much of the stuff in the house. It’s not good for my thighs, I’m afraid.
As a treat, though, I really like to bake with chocolate, and then the calories don’t really count. And you convince yourself you’re only going to have one or two of what you’ve made per day so, really….you’re being good.
There are a number of ways to get a quick hit of baked chocolatey goodness but my favourite is in the form of a chocolate cookie.
This easy double chocolate cookie recipe gives you a real hit of chocolate and crunchy smart goodness and it’s easy. Also, once baked, the cookies will last in the freezer for about 2 weeks so it’s a good way of getting a daily burst of chocolate without having to brave the shops again and again for the bad stuff.
The recipe for Easy Double Chocolate Cookies
Ingredients (Makes 16)
75g golden caster sugar
75g dark soft brown sugar
½ tsp of vanilla extract
200g plain flour
½ tsp salt
½ tsp bicarbonate of soda
40g dark chocolate
1 tsp cocoa powder
80g mini smarties, with some extra for decoration eating as you go
Combine the butter and sugars in a bowl and cream together with a whisk. Add the egg and vanilla extract, and sift in the flour, salt and bicarbonate of soda. Melt the dark chocolate slowly either in the microwave or in a bowl over a pot of hot water. Add to the mixture along with the cocoa powder and mix well. It should all be a uniform chocolatey colour. Next, add the mini smarties and again mix well. They need to be evenly spread throughout the cookie dough. Roll into a ball (if too wet to roll in your hands, add an extra 10g flour), wrap in clingfilm and chill in the fridge for an hour.
Preheat the oven to 170 degrees C and grease 2 baking sheets. Take the cookie dough out of the fridge, break into 16 even pieces. (A good way of ensuring you do this evenly is to weigh all of the dough, use a calculator to divide that amount by 16 and then break off chunks and add or subtract to reach 1/16th in weight. And yes, I did say to use a calculator.)
Roll each piece into a ball, place on the baking sheet and flatten until 1 cm thick with your hands. Place in the oven for 10 minutes.
Once cooked, take the baking sheets out of the oven and leave them for 10 minutes, then turn the chocolate cookies out onto a wire rack to cool. Then, you’re done!