Double choc cookies...

Very slightly modified double (or triple,, see notes) chocolate chip cookies from an old Cadbury cookbook. The best cookies ever, their praises are sung every time I make them.

16 cookies...

Double choc cookies

Ingredients

• 100g of softened butter
• 50g of caster sugar
• 100g of flour
• 25g of cocoa powder
• Chocolate chips
• Optionally, vanilla bean paste to taste.

Method

• Preheat oven to 180C.
• In a big bowl, cream together the butter and sugar (and vanilla) with a fork or electric mixer until it is pale yellow.
• In another bowl, mix flour and cocoa powder.
• Sift 1/3 of the dry mix into the butter, combine, then the next third, and combine. For the last third, it is much easier to knead with your hands.
• Add as many chocolate chips as you feel is appropriate to the bowl. For me this is maybe 100-150g, but I do not measure. Knead these through. You will have some fall out in the bgeinning, so put them back in!
• Line a tray, preferably a pizza tray, with baking paper.
• Divide the dough in half, then the halves in half, until you have 16 balls. Space them evenly across the tray, and press them down with a fork to leave relatively deep lines. If you skip this you will get domes, which are fine but lacking cookie texture.
• Bake for about 10-12 minutes. When they come out they will not look done, as they keep cooking on the tray. Leave them for 10 or so minutes, then eat them warm or move them to a cooling rack.

Notes...
My preference is 50/50 dark/milk chocolate chips, but I get more compliments on just milk chocolate.
I have made these with gluten free flour once and they worked okay, but they have to cool all the way down before they're touched. Also margarine works well as a butter swap here, coconut oil does not.