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Thierry La Borde’s Double Chocolate Chip CookiesIngredients:(makes 12) 50g unsalted butter 150g dark chocolate (70% bitter), roughly chopped 1 eggs 170g soft light brown sugar ¼ tsp vanilla extract 85g plain flour ½ tsp salt ½ tsp baking powder 2 baking trays, lined with greaseproof paper Recipe 1. Pre-heat the oven to 170°C. Put the butter and the chocolate in a heatproof bowl over a sauce pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. 2. Whisk the eggs, sugar and vanilla extract until well mixed. Pour in the chocolate mixture and whisk slowly until well combined. 3. Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in 3 additional, mixing well after each addition. 4. Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure the cookies are spaced apart to allow for spreading while baking. 5. Bake in the preheated oven for 10-15 minutes until the tops start to crack and look glossy 6. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely |
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