Double chocolate cookies

Visiting friends again this weekend and I though cookies might travel better than cake – these ones were pretty hefty, and survived the journey mostly intact!

Makes about 16 fat cookies

1 1/4 cups sugar (I used a mix of dark brown and brown caster)
3/4 cup butter
2 cups plain flour (fill the second cup then remove 2 heaped dessert spoons from it and put back in the packet)
2 heaped dessert spoons cocoa powder
1 egg
Big splash milk
1 tsp vanilla essence
1 tsp baking powder
Big pile of chocolate, chopped (I used four squares of dark Lindt and a bag of discount chocolate smilies from Thorntons, roughly chopped. Normal people would use chocolate chips)

Heat oven to 170 degrees.

Melt the butter, then beat with the sugar until well combined. Beat the egg with the milk and vanilla, then beat into the butter-sugar mix. Tip in the flour, cocoa, baking powder and chocolate chips. Mix to a thick dough-like consistency.

Use two spoons to dollop about one heaped dessert spoon of mixture onto greaseproof paper on baking trays. Use the back of the spoon to flatten slightly (they won’t move about much as the mix is so thick). I got four or five to a standard baking tray, but they won’t spread much so you could probably squeeze in six without any trouble.

Bake for about 10mins until the edges are crisp to touch but the middles still feel almost raw – they’ll be very soft. Slide the greaseproof paper onto a wire rack. After a few mins, peel the cookies off the paper and slide onto the wire rack. Don’t pick them up or handle them roughly, or they’ll fall to pieces. Leave to cool completely on the wire rack. They’ll keep in tupperware for 3-4 days quite happily.

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