These cookies really are quite something. They're a bit of a brownie-cookie hybrid in that they have a cakey texture, a rich taste and a secret melting chocolately middle. They're also a little bit massive, but as I was making them as a thank you gift I figured the bigger the better! This recipe does have quite a few steps but don't let that put you off - if you're after a seriously chocolately treat they're definitely worth the extra effort!
Ingredients:
250g plain flour
50g cocoa powder
1tsp baking powder
1/2 tsp bicarbonate of soda
1/2tsp salt
200g margarine (I like to use stork when I'm baking, but any old marg' would do)
150g caster sugar
50g light brown sugar
2 eggs
2tsps vanilla extract
100g white chocolate chips
A jar of chocolate spread, Nutella etc. (I had an amazing Chocolate Duo spread from Asda and it tastes like heaven!)
Makes 12-14 cookies
Method:
1. The first thing you'll want to do before you start is to put your chocolate spread in the fridge - its much easier to work with when its a bit more solid. Next, mix together all your dry ingredients (flour, cocoa powder, baking powder, bicarbonate of soda, salt) until they are well combined. Set aside.
2. Cream together margarine and both sugars until mixture is light, pale and fluffy
3. Add in the eggs one at a time, adding the vanilla extract with the second egg. Mix until well combined and smooth.
4. Add in the dry ingredients mix a little at a time, mixing until just incorporated with each addition. Stir in the chocolate chips - the dough you will have now will be quite wet and sticky so chill the mixture in the fridge for an hour.
5. Preheat the oven to 180°C, line two baking trays. Take the dough out of the fridge and place spoonfuls of the mixture on the tray, spacing each cookie about 2 inches apart to allow room for spreading. Using the back of a wet spoon (run it under cold water, it'll stop the spoon sticking to the dough) flatten the dough.
6. Place a half-teaspoon of chocolate spread in the middle of each cookie - this is just a guide amount, if you've made big cookies you can use more, smaller cookies use less - and place another spoonful of cookie dough on top. Using a wet finger, or back of a spoon, smooth the top and bottom of the dough together encasing the chocolate spread inside. Make sure there are no gaps or the chocolate spread will escape during baking!
7. Place in the oven and bake for 10-12 minutes, until the cookies have risen and are slightly crisp to touch. These look a bit monstrous when first out of the oven, but fall during cooling. Transfer to a wire rack to cool for about 10 minutes then enjoy warm for luxurious melty middles, or wait until cool (if you can wait that long...) for a gooey, fudgy cookie.
These are probably a bit rich to eat everyday but are a great treat and provide an alternative to a regular cookie. They'll last for about 2 days if kept in an airtight container.
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