Recipes
Freeze-ahead double chocolate cookies
If you have any leftover Easter eggs (we won’t!) use them to make a batch of buttery biscuits and watch ’em go…
If you have any leftover Easter eggs (we won’t!) use them to make a batch of buttery biscuits and watch ’em go…
Cook: 30 Mins
Serves: 14
Price: £0.17 per serving
Nutritional Information
Each 38g serving contains
Energy
321kj
202kcal
321kj
202kcal
10%
Fat
10.4g
10.4g
High
15%
15%
Saturates
6.4g
6.4g
High
32%
32%
Sugars
14g
14g
High
16%
16%
Salt
0.06g
0.06g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
844kj/202kcal
Typical energy values per 100g:
844kj/202kcal
Ingredients
125g Unsalted Butter, softened
70g Dark Brown Sugar
70g Caster Sugar
2 tbsp Cocoa Powder
180g Plain Flour
1½ tbsp Milk
100g Leftover Chocolate, chopped
Method
1
Preheat the oven to 200ºC/180ºC fan/gas 6. Line two large baking trays with non-stick baking paper. Put the butter, brown and caster sugars along with a pinch of salt into a large mixing bowl, then beat with an electric whisk for 3–4 mins or by hand for 6–8 mins until the mixture is light and fluffy.
2
Tip in the cocoa powder, plain flour and milk and stir until a firm dough forms. Sprinkle in ¾ of the chopped chocolate and stir into the mix.
3
Divide the dough into 14 pieces (around 40g each) and roll into balls. If freezing ahead, place the balls into airtight containers and freeze for up to 3 months. Place each ball around 3 fingers apart onto the baking trays, pressing each down slightly so they’re 1.5cm thick, and top with the remaining chocolate.
4
Bake for 10–12 mins until slightly set around the outside. Once you take them out of the oven, slam the tray down on the surface to flatten the cookies slightly and leave to cool. If baking from frozen, follow the step 3 instructions but bake for 14 mins.