Double Chocolate Cookies / Egg Free

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With big pools of dark, bitter chocolate and toasty walnut bits, these double chocolate cookies are decedent and fudgy; perfect dunked into a tall glass of cold milk.

Notes:
*Makes about 20 cookies
*Walnuts can be replaced with any nut of your preference. 
*The dough will be dry and sand-like. That is how it is supposed to be. Keep pressing it together, it will eventually come together. 

Ingredients:

  1. 137g flour
  2. 20g cocoa powder
  3. 3/8 teaspoon bicarbonate of soda
  4. 1/2 teaspoon salt
  5. 100g unsalted butter, at room temperature, diced
  6. 25g caster sugar
  7. 100g light brown sugar
  8. 1/2 teaspoon vanilla extract
  9. 75g dark chocolate, finely chopped
  10. 50 g walnuts, chopped

Method:

  1. Sift the flour, cocoa powder, salt and bicarbonate of soda into a medium bowl and  stir together. Set aside.
  2. Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat together for 2 minutes until smooth.
  3. Add the dry ingredients to the bowl and mix together until you have a mixture that looks like wet sand.
  4. Add in the chopped chocolate and fold to combine. Don’t over-mix.
  5. Tip out the mixture onto a work surface and gently press together to form a  dough. Cover in plastic wrap and chill in the fridge for 3 hours ta least.
  6. Preheat the oven to 180°C and line a baking trays with parchment paper.
  7. Remove the dough from the fridge and, using your hands, make small balls of dough. Place on baking tray about 2-3 cm apart apart. Bake for 7 minutes and then press chopped walnuts onto the top of the cookies.
  8. Bake for another 5-7 minutes, or until the cookies are dry but not firm to touch.
  9. Remove from oven and leave to cool completely.