The return of the Great British Bake Off has brought great excitement all over the country and especially so in my house. Watching the show always makes me want to bake whatever the contestants are making (viennese whirl anyone?) and this week in honour of 'Biscuit Week' I made some Double Death by Chocolate Cookies out of my GBBO Showstoppers book.
I had been sent some chocolate bars from Divine Chocolate and being a fan of baking anything chocolatey I was excited to try them. In this recipe I used the Divine cocoa powder, Divine white chocolate baking bar and Divine dark chocolate baking bar.
The cookies were absolutely divine (no pun intended!) so rich and chocolatey and just squishy enough for a perfect cookie. I'll definitely be using Divine chocolate baking bars again and looking forward to trying the milk chocolate baking bar in my next baking session.
Here's the recipe I used, as I said it isn't my own recipe but from the GBBO 'How to turn everyday bakes into showstoppers' book which I can highly recommend for some great recipes and tips.
Ingredients150g self raising flour
25g cocoa powder
good pinch of salt
good pinch of bicarbonate of soda
60g caster sugar
60g light brown muscovado sugar
115g unsalted butter, very soft (not runny)
1 large egg
half teaspoon vanilla extract
175g Divine dark chocolate (70% cocoa), chopped into small chunks
100g Divine white chocolate, broken into chunks
Method- Preheat oven to 180C (350F/gas4) and line two baking trays with baking paper
- Sift the flour, salt, bicarbonate of soda, cocoa powder, caster sugar and muscovado sugar into a large bowl then add the softened butter
- In a separate bowl beat the egg and vanilla essence together with a fork until frothy. and add this to the bowl
- Next, add the chocolate and mix all the ingredients together with a wooden spoon until everything is thoroughly combined
- Using a rounded tablespoon, scoop out a ball of mixture and place it onto one of the lined baking trays. Continue until all the mixture is used, make sure you leave lots of room between each ball as the cookies will spread when they are baking in the oven
- Bake for about 10 minutes until the cookies are just firm
- Leave to cool on the baking trays for 5 minutes then transfer to a wire rack until cooled completely
- To decorate, gently heat the white chocolate in a bain marie or in the microwave at 30 second intervals until it is all melted then spoon into a disposable piping bag
- Pipe zigzags across the top of the cookies, then leave to set before serving
Tips- You can add 75g of walnuts or pecan pieces when you add the chocolate to the mixture if you prefer a nutty cookie
- Rotate the baking trays during baking to make sure you get an even bake