Double chocolate cookies

These large double chocolate cookies are rich, chocolatey and packed with chunks of milk and dark chocolate. They have slightly crisp edges and soft, chewy centres, making them a real treat for chocolate lovers. Delicious with a glass of cold milk or enjoyed with a cup of coffee in the afternoon.

Makes 12-15 cookies.

Ingredients for the double chocolate cookies:

• 110 g butter
• 180 g light muscovado sugar
• 1 large egg
• 1 tsp vanilla extract
• 165 g plain flour
• 30 g cocoa powder
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• a pinch of salt
• 100 g dark chocolate chips or chopped dark chocolate
• 100 g milk chocolate chips or chopped milk chocolate

All the ingredients should be at room temperature.

Place the butter and muscovado sugar in the bowl of a stand mixer and beat until light and fluffy. Add the egg and mix until combined. Add the vanilla extract and briefly mix again. In a separate bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Add the dry ingredients to the butter mixture and mix until just combined. Finally, stir in both types of chocolate.

Line two large baking trays with baking paper. Shape the dough into 12–15 large balls and arrange them on the trays, leaving plenty of space between them. Gently flatten each ball with your hand. It’s a good idea to bake one cookie first to see how much it spreads during baking.

Bake at 175–180°C for about 10–12 minutes. Once removed from the oven, leave the cookies on the trays for a few minutes, as they will still be soft and delicate. Carefully transfer them to a wire rack to cool completely.

Enjoy!

Recipe by Lorraine Pascale.