This chocolate chocolate chip cookie recipe makes very moreish little dark chocolate cookies with a slightly crunchy outside and a lovely soft fudgy middle with chocolate chips.
They are quick and easy to make and the worst thing that can go wrong is that they overcook a little. In this case, they still taste divine, but they are crunchy right through.
We like to have these cookies as a decadent treat in colder weather, because they are quite rich, and they are so delicious fresh from the cooker.
I also like to serve little cookies as part of an afternoon tea spread. The children love them.
You can choose to make them even smaller than I like to make them, or of course, really big, like traditional American cookies.
Time: 20 minutes
2 tbsp dark chocolate chips
plus 55g (1/4 cup) dark chocolate chips
55g (1/4 cup) butter
1/4 teaspoon vanilla essence
50g (1/4 packed cup) muscavado sugar
20g (1 tablespoon) fine (caster) sugar
1/2 teaspoon baking powder
70g (1/3 cup) plain white flour
12 pecan nuts (optional)
Serve chocolate chocolate chip cookies with homemade hot chocolate for a decadent but simple afternoon snack.
Or serve as part of a small afternoon tea spread with English Breakfast tea, tuna sandwiches and carrot cake.
Or as part of a full afternoon tea spread on a tiered cake stand with other small treats such as chocolate covered strawberries, mini meringues and melting moments.
Or just on their own with a nice cup of tea. Earl Grey, or perhaps Rooibos if you're looking for something without caffeine...