Before I get into the
meat chocolate of this post, I want to dedicate it to all of my blog friends. I wish I could have sent each and every one of you a handmade cookie in the post, but this recipe will have to do instead… big love to you all, especially the DFD crew 😉 Double Triple Chocolate Cookies, Hummingbird style. (Adapted)
50g unsalted butter
200g dark chocolate, roughly chopped
200g white chocolate, chopped
170g soft light brown sugar or light muscovado sugar
¼ tsp vanilla extract
85g plain flour
½ tsp salt
½ tsp baking powder
2 baking trays, lined with greaseproof paper
Preheat the oven to 170°C/gas 3.
Put the butter and the dark 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 an electric mixer and beat until well mixed. Of course you can do this by hand. Pour in the chocolate mixture, beating on slowly until well combined.
Sift the flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in 3 stages, mixing well after each addition. Stir in the remaining white chocolate until evenly dispersed.
Arrange 6 equal amounts (a large dollop) of cookie dough on each prepared baking tray. Make sure that the cookies are spaced out 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.
You can make this with purely dark chocolate if you like (as per the original recipe,) but I love white chocolate and it gives a creamy sweet touch to balance the bitterness of the dark chocolate.
Go on. Spoil someone…
PS. At the time of writing, it had escaped me that I would be posting this on the first day of Lent so apologies to any of you who are giving up chocolate until Easter. You have my deepest sympathies 😉