This is made possible by BBC Foods!
Ingredients
- 125g/4½oz dark chocolate, chopped
- 175g/6oz unsalted butter, softened
- 175g/6oz light soft brown sugar
- 75g/2¾oz caster sugar
- 2 free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 200g/7oz plain flour
- 40g/1½oz cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- good pinch salt
- 250g/9oz white chocolate, chopped into 1cm/½in pieces
Method
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Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water. Stir until smooth, remove from the heat and leave to cool slightly.
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in a bowl, beat the soft butter with both sugars with a wooden spoon for about 1 minute until smooth and combined but not fluffy.
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Gradually add the beaten eggs, mixing well between each addition. Add the vanilla and mix again.
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Pour the melted chocolate into the mixture and mix until combined. Scrape down the sides of the bowl with a spatula. Sift in the flour, cocoa, bicarbonate of soda, baking powder and salt.
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Mix again until thoroughly combined. Line two large baking trays with baking paper.
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Fold three-quarters of the white chocolate into the cookie mixture. Using two dessertspoons, shape the mixture into 20–22 roughly-shaped but evenly-sized balls (each roughly 55g/2oz) and place on a lined baking tray.
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Press the remaining white chocolate into the cookie dough balls. Cover and chill for 1 hour until firm, then roll each cookie ball in your hands until you have a smooth, firm ball. Cover and chill again for 4 hours or overnight.
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Preheat the oven to 170C/150C Fan/Gas 3.
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Place 8 dough balls on each baking tray allowing plenty of space between each one as the cookies will spread during cooking.
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Bake for 12 minutes and then remove from the oven.
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Now you have two choices – either bang the bottom of the tray on the work surface to deflate the cookies or take a 10cm/4in cutter and place a cookie inside the cutter, still on the baking tray, and swirl it round and round to make an even, neat round cookie.
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Repeat with all the cookies. Return the cookies to the oven for a further 2–4 minutes until firm but not crisp.
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The cookies are soft after baking but will firm up further on cooling. Continue baking the cookies in batches.
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Leave to cool on the baking trays until firm and then transfer to a wire rack to cool completely. Store in airtight boxes in between layers of baking paper
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