Everything around me became chocolate. I persistently try to convince everyone including myself that I most love light desserts, fruity, cheesy, and my fingers are constantly covered in chocolate! I don’t know about you, but as soon as it gets colder I get the urge to crawl under a blanket with a hot cocoa or milk in one hand and five crunchy cookies in the other :)
The other night I baked these soft double chocolate chip cookies.A colleague asked me a few months ago to come up and write a recipe for the kind of cookies they have at McDonald’s, so I decided to surprise her and make a batch. I remembered also that I’m traveling to see my roommate’s parents that weekend and it would be nice to take some sweets (read: I’m not allowed to show up without something sweet). And as I have never made these cookies before, my roommate and I had to tast them. Several times. So, immediately after the first batch, I had to make another one. Luckily, they’re quickly baked :)
You’ll love these cookies, I promise.
View more photos by clicking on the thumbnails…
- 75 g butter at room temperature
- 130 g muscovado sugar (or 100g white )
- 1 tablespoon vanilla extract
- 1 egg
- 40 g cocoa
- 110 g flour
- 1/2 teaspoon baking soda
- 150-170 g chocolate chips (dark or mixed)
- Preheat the oven to 160 ° C, and line a large baking sheet with parchment paper .
- Mix the butter and sugar until well connected, then stir in the egg and vanilla. Continue to mix on low speed while adding cocoa, flour and baking soda. When everything is blended, add the chocolate chips - or you can save 1/3 of chocolate to sprinkle on top of the cookies before you bake them.
- With your hands form walnut-sized balls and place them on the baking sheet leaving a large gap between them. If you kept some chocolate, press 2-3 pieces on top of each ball - that way you will see the chocolate chips on top of the cookies when they are baked and cooled.
- Bake for about 12 minutes. When you take them out, the cookies will still be quite soft, but after cooling they will squeeze. It is important that you do not overbake them so they would not be dry inside.
- Chill on a baking sheet and store in a tin box.
- Bon appetit!