The Gooey Giant Chocolate Chip Cookies only went and got Double Chocced Up!

Chocolate Bakery Cookies

Yes, you heard that right, they are Double Choc Chip! If you enjoyed my Chocolate Chip Cookies a few months ago in all their deliciously gooey bakery-ness, you’ll love these. They have been super pimped up with even more chocolate for when you need that chocolate fix…like Mondays (doesn’t need a justification…it’s a Monday!), Tuesday (because it’s like Monday but worse as you’ve still got ages until the weekend) or even the weekend (because they are cheat days and you can eat anything you like)…or any day (you get the picture, they’re hard to live without!)

To make your own, you’ll need:

  • 225g butter
  • 225g caster sugar
  • 170g tube of Carnation condensed milk
  • 300g self raising flour
  • 50g cocoa powder
  • 100g white chocolate chips

You’ll also need:

  • Mixing bowl
  • Measuring scales
  • Sieve
  • Metal spoon
  • Baking tray
  • Baking parchment
  • Cooling rack

Method:

  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the condensed milk and stir until combined
  3. Sieve in the flour and cocoa and fold in using a figure of eight movement
  4. Add your chocolate chips and mix in using the same figure of eight movement
  5. Roll walnut sized balls and put them on a lined baking tray – make sure you leave enough space between cookies
  6. Bake in a preheated oven at 180 degrees Celsius/Gas Mark 4 for 12-15 minutes
  7.  Leave to set on a cooling rack when they’re removed from the oven

Don’t forget, they are a bit soft and breakable when they first come out of the oven so leaving them to set for 5-10 minutes before you transfer them to the rack is a must. If you don’t, you’ll ruin them and have to put your broken cookie pieces in a bowl, add ice cream and eat them! No joke!

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