Double Chocolate Cookie Bites

 

Cookies are one of those American inventions that even the most staunchly British chap feels utterly compelled to bake from time to time. However, it’s nice to vary things a little; I’ve never baked the same cookie twice. These aren’t in any way similar to my cardamom cookies or my American-style chocolate chunk cookies. Instead, the consistency found within the bites is both soft and fluffy; almost cake like, but not quite. This trait makes these cookies, rather conversely, almost more British than American. It’s rather tricky to decide whether there’s something morally, or indeed culturally wrong with such a thing.

By far the best feature of my double chocolate cookie bites is the contrast between the light, creamy white chocolate and the dark, bitter cocoa. Indeed, ingredients which contrast, but don’t clash, often make some of the best culinary combinations. In this case, the two very different characteristics of each chocolate serve almost as a remedy for one another; no bite is too bitter, nor too sickly. These cookies work – to borrow the phrase of a small, greedy, fair-haired, fictional girl – ‘just right’. Though, let’s face it, the collective understanding of ‘The Story of the Three Bears’. More commonly referred to as ‘Goldilocks’, has about as much definite meaning as does the term ‘cookie’. How many of you knew that in the original version the character later dubbed ‘Goldilocks’ was actually a thieving old hag?

Double Chocolate Cookie Bites

Makes 12-14

Ingredients:

• 225g plain flour

• 1 tsp baking powder

• A pinch of salt

• 2 tbsp cocoa powder

• 100g butter

• 80g granulated sugar

• 70g dark brown sugar

• 2 eggs

• 100g white chocolate, chunked

• A splash of milk if necessary

Method:

1. Let’s make this simple. Cream together the butter and sugars. Beat in the eggs, one at a time. Mix together the flour, baking powder, salt and cocoa powder. Tip the dry, along with the chocolate chips, into the wet and mix thoroughly. The mixture may need a small splash of milk to loosen it a little – flour tends to act differently from batch to batch. Leave the dough to rest in the fridge for an hour.

2. Preheat the oven to 190C. Divide the mixture and bake the cookies 5-6 at a time, this will ensure an even bake. Each batch should take roughly 10 minutes. They are done when they look cooked and are a little gooey in the middle. Leave to cool for a short while before eating, if you find it possible.

Cost: Cookies tend to be incredibly cheap to make and these are no exception. The entire batch should, if one uses a medium price chocolate, cost around £2.30. Trust me, this is necessary expenditure!

81 thoughts on “Double Chocolate Cookie Bites

  1. ninaherbert

    Love the look of these cookies, especially given with only a few tweeks I can make them vegan.
    Thank you for sharing the recipe for these tasty looking morsels.

  2. jobakes

    Mmm now you’re talking my language – chocolate! ;). Homemade cookies are leagues apart from even good shop bought ones aren’t they? I read a tip from Jo Wheatley (GBBO2 winner) that if you take the tray out of the oven half way through baking, slam it down then return to oven to complete cooking, you get that elusive and hugely desirable chew I love in a good cookie as opposed to “biscuits”. Must try that idea soon.

  3. Aimee@clevermuffin

    Oh drool you use Lindt white chocolate on your cookies!! In Oz that’s not medium priced, it’s top shelf stuff. Sigh, I miss the UK. These look awesome :) but I couldn’t/wouldn’t wait the hour for the dough to harden in the fridge. It’s my short fall.

  4. Charlie

    You had me a British Chap!

    My roots are British (was born, raised, live in Canada) and I’m a staunch upholder of them.

    That said your cookies look great and I know my grandchildren are going to love them.

    I like that you used Lindt chocolate instead of supermarket chocolate.

    I have subscribed to your blog.

    Thanks for sharing
    Have a Joyful Day
    Charlie

  5. tlp1967

    Oh my! Those look so good and I have to try them. I already know I will love them before I even make them.
    P.S. I love the pride you show in your recipes.

  6. Jenevieve

    I am always looking for new chocolate on chocolate cookies. I’ll have to give these a try! I’m typically a gooey cookie girl myself (being an American), but I’ll give these “fluffy” ones a try :)

  7. Heather

    What I learned today from this post:
    A. Cookies are considered American :)…or maybe I have that backwards, there is a certain type of cookie that is considered more american than others ? :)

    B. The Original Goldilocks was a Hag

    C. British Boys make pretty fabulous Cookies

  8. cakeboule

    Fancy calling Goldilocks a thieving hag! Only you could do that and get away with it. Mind you I’d be a thieving old hag if these were around! Sureley it would be rude not too?

  9. egg me on

    Ha, these cookies, cookie-cakes, biscuits, baked goods, choco-treats … whatever you call them look “just right” to me!

  10. cupboardsurprise

    Just wanted to say I finally got around to making a batch of these after they caught my eye last month – though I had to tweak it into a dairy-free version using vitalite instead of butter, and with dairy free chocolate. I wasn’t disappointed and neither were my boyfriend or my flatmate – really good cookies, thanks!

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