Giant Flat Double Chocolate Cookies
Servings: 8 cookies
These giant flat double chocolate cookies are what dreams are made of. A crisp chocolate cookie on the outside with a chewy centre, full of chocolate inside.
INGREDIENTS LIST
- 80 g butter (room temperature)
- 100 g caster sugar (or granulated)
- 60 g light brown sugar
- 1 medium egg (50g)
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 110 g plain flour (all-purpose)
- 2 tbsp unsweetened cocoa powder (16g)
- 60 g hazelnuts (optional)
- 1 tsp baking powder
- ½ tsp fine sea salt
- 120 g white chocolate (chopped or chocolate chips)
Preparation
- Cookie dough: In a bowl, cream the butter, and both the sugars together until light and fluffy. 2-3 minutes approx.
- Add the vanilla, the egg and mix until combined.
- Sift the flour, cocoa, salt and baking powder into the bowl and mix together to create a smooth dough. Then add the chopped chocolate and the hazelnuts to the dough. I usually reserve a few pieces of chopped chocolate for decorating the tops after taking them out of the oven.
- Preheat the oven to 200°C / 180°C fan / 400°F / Gas 6. And line 2-3 baking trays with baking/parchment paper.
- Shaping: Using a 2 tbsp ice cream scoop or a large spoon, scoop out 8 balls of cookie dough onto your prepared trays. I place 3-4 cookie balls per per tray and slightly push down on the balls to flatten them out.
- Resting the dough: is completely optional and does have some advantages, read the tips section on the blog post for more details. Freezing the dough: At this stage the dough can also be frozen for baking another day.
- Baking: Place the trays on the preheated oven for 10-12 minutes, until browned around the edges. Once baked and while they ae still hot I like to decorate the tops of the cookie with a few extra pieces of chopped chocolate and also bang the baking tray on the work top to help flatten out the cookies evenly.
- Let them rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
