DOUBLE CHOCOLATE CHIP COOKIES, Indulgence, wheat-free option, higher-fibre

The only thing better than chocolate chip cookies are chocolate cookies stuffed with chocolate chips

Chocolate Chocolate Chip Cookies: Cooks' & families' delight
'Divine!' 'Intensely chocolatey.' 'Proves there's never enough chocolate in the world!'

For any baker, this cookie recipe is a friend.  They taste absolutely glorious but are not too complicated to make and the recipe produces a good number of biscuits.  The dough can be cooked right away or frozen and baked later.

67 tested two batches, one with orange and one without.  The orange version had the most enthusiastic response but the pure chocolate version more than held its own.  

Five stars all round, even though the cookies are an INDULGENCE and portion control is wise.

Cost: £3'ish
Makes: about 50 medium cookies (recipe halves nicely)

Ingred:
     
   250gm/scant 9oz softened butter
   140gm/5oz soft brown sugar
   135gm/5.2 oz white sugar

   2 large or 3 small eggs
   1 tsp orange extract (opt)
   zest two oranges (opt)
OR 1 tsp vanilla extract

   150gm/5.2oz plain flour
     50gm/1.7oz cocoa (not drinking chocolate)
     80gm/2.8oz wholemeal flour (opt; plain flour will do)
       1 tsp salt
       1 tsp baking soda

   200gm dark chocolate chips

Method:

1. Using electric beaters or a wooden spoon and plenty of elbow grease, cream butter and sugars together until well blended; it will take a few mins
2. Add eggs, orange zest if using and extract; beat until blended
3. Blend other dry ingredients; add 1/3 at a time, mixing well after each addition 
4. Mix in chocolate chips 

If baking immediately:

1. preheat oven to 350f/180c/160fan
2. line a baking sheet with greaseproof paper, use a bit of the cookie dough to stick down the corners to prevent slipping
3. fill a 1 1/2 inch/4 cm ice cream scoop, scraping the excess on side of bowl, leaving bottoms slightly flattened
4. drop balls of dough onto cookie sheet, leaving 2-3 inches between
5. or use two spoons to scoop out generous tablespoons of the dough
6. Refrigerate 20-25 mins (opt but makes for better shapes)
7. bake 10-12 mins; the cookies will look underdone but crisp as they cool
8. leave cookies to cool on the tray

If freezing and baking later: 

1. Scoop out cookie dough, scraping excess on side of bowl
2. drop balls of dough onto a lined cookie sheet, with corners stuck down with dough to prevent slipping; no need to leave lots of space in between as these are going to be frozen
3. place tray of dough balls in freezer for 1-2 hours
4. remove frozen cookies; i) place in an easy-resealable plastic bag and retrieve as many as you like for baking or 2) count out portions and package individually
5. Return to freezer
6. when ready to bake, arrange cookies on a baking tray lined with greaseproof paper, leaving 2-3 inches in between
7. leave 20 mins while preheating oven to 350f/180c/160fan
8. bake 10-12 mins; the cookes will look slightly underdone but will crisp as they cool
9. leave cookies to cool on the tray

Comments:

Orange Flavour:

'Out of this world; the flavour just bursts through.  Better than you'll find in any coffee bar.' Mature political agent.

'When you bite into it, you don't get cookie; you get chocolate.  And there's never enough chocolate in the world. Like this best - tastes like Terry's chocolate orange.' Mature housewife 

'Divine!' Female retiree

Plain Chocolate:

'Intensely chocolatey.' early 20's Head Office Politico 

'Really good.' Italian 30+ politico

Tips:

• Valencian Orange Extract, a substitute for vanilla, intensely orange-ey: £1.24 for 38ml at Morrisons
• To make your own self-raising flour, for every 150g/60z/1 cup plain flour, add 2 teaspoons baking powder
• for wheat-free option, use spelt flour

More cookie recipes on NavBar: Recipes I/Cookies...

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.