The Hummingbird Bakery | Double chocolate cookies

The other night i decided to do some baking for my family and remembered that i got given The Hummingbird Bakery Cookbook for Christmas. I thought it was time i used the book and if i’m honest it took me forever to decide what i wanted to bake due to the fact there’s so many different recipes to choose from. I finally decided that the double chocolate cookies looked amazing so that would be what i’d make.
I’ve decided to give you the recipe so you can make the cookies as well.

This recipe makes twelve. 
 
You will need
 
50 g unsalted butter
450 g dark chocolate, roughly chopped
2 eggs
170 g soft light brown sugar or light muscovado sugar
¼ teaspoon vanilla extract
85 g plain flour
½ teaspoon salt
½ teaspoon baking powder
2 baking trays, lined with greaseproof paper

Preheat the oven to 170°C (325°F) Gas 3. 
Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. 
 
Put the eggs, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed. Pour in the chocolate mixture, beating on slow speed until well combined. 

Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Finally, stir in the remaining chocolate until evenly dispersed.

Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10-15 minutes, checking regularly after 10 minutes. They are ready when the tops start to crack and look glossy. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.

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