Sunday, 5 September 2010

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. 


  1. These look gorgeous, I love the crackled finnish on top.

  2. These really look decadent. One day I've got to visit the Hummingbird bakery.
    *kisses* HH


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