Double Chocolate Cookies

Yet another recipe from the hummingbird bakery cookbook. These are definitely for the choc-a-holics amongst us :) 

melt butter and chocolate 

the batter is quite runny but don't worry it will set

50g unsalted butter

450g dark chocolate, roughly chopped

2 eggs

170g light brown sugar or light muscovado sugar

1/4 teaspoon vanilla extract

85g plain flour

1/2 teaspoon salt

1/2 teaspoon baking powder

• Preheat oven to 170C
• Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering 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 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.