Happy Wednesday Friends! Spring means it’s agricultural show season, which usually results in me going on a massive baking binge to bake entries for the cooking section at my two local show. There’s flour going everywhere, the oven’s getting a workout, and it feels like you’re cracking a million and one eggs. One of the things I baked this year were these Double Chocolate Cookies that I hadn’t made in forever, so totally forgot how delish they are! I’ve made a few batches over the past two months and I cannot get enough, so I thought why not share them with you all! If you’re a chocoholic like me, these biscuits need to be in your repertoire - they’re easy to bake, totally delish, and a must-have for the cookie jar! what you'll need:
how you'll bake them: Preheat your oven to 160oC and line baking trays with baking paper. In a saucepan, stir chocolate and butter over a low heat until melted and combined. Be careful not to let the mixture boil or stick to the bottom of the saucepan. Remove and allow to cool briefly. In a separate bowl, whisk the flour, sugars, cocoa powder and bi-carb until combined. Stir in eggs and vanilla, then the chocolate mixture until combined - it may take some time to get all the flour mixed in, and while it’s tempting to add a little water to help combine all the ingredients, just keep mixing as it will eventually combine into a nice chocolatey dough. Add in chocolate chips. Roll mixture into balls approximately 3cm in diameter and place on baking tray - no need to flatten as mixture will flatten out as it cooks. Make the balls bigger or smaller, depending on the size you want your cookies. Bake for 18 minutes. Allow to cool on tray before transferring biscuits to a cooling rack. These are some of my absolute favourite biscuits, and now that I’ve rediscovered how yummy they are, I’m going to be baking these fairly often - it’s always good to have a box of biscuits to reach for when you need an afternoon or midnight snack!
Happy Baking! Victoria :) |
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