The most chocolatey white and dark chocolate cookies for when it’s stormy and you want a chocolate hug

These cookies are an adaptation of the ‘Double Death by Chocolate Cookies‘ recipe from my bible, being The Great British Bake Off, How to turn Everyday Bakes into Showstoppers of course.

I made these cookies for Valentines day (a request haha!) However I was majorly craving them last night during one of Nice’s storms. I love them! The weather here is great, it hardly ever rains but when it does, it usually involves a storm. Films, tea and chocolate cookies are perfect for eating in bed, listening to the storm outside.

I modified this recipe from the Bake Off book as I had no cocoa powder. Instead, I melted some dark chocolate and reduced the amount of soft butter, I also added some extra flour to balance out the wet/dryness of the mixture. I also added quite a few more white and dark chocolate pieces to the cookies because I just love chocolate.

The first time I made these cookies I used the cheapest dark chocolate from Carrefour – they came out ok, however the high sugar content in the chocolate made them a little too sweet and not ‘chocolately’ enough. As a result, use dark chocolate of more than 70% cocoa solids, it is really really worth the extra few centimes/pence (even if you are a student!)

Makes 14 large, gooey cookies        

Ingredients:
175g self raising flour
Pinch of salt
Pinch of baking powder
95g golden caster sugar
100g very soft unsalted butter
1 large egg at room temperature
25g good quality dark chocolate, melted
100g good quality white chocolate, broken into chunks (personally, the chunkier, the better)
150g good quality dark chocolate, broken into chunks

Method:
1. Preheat your oven to 180C. Combine the flour, baking powder, sugar, salt in a large mixing bowl. In a smaller bowl, mix the melted chocolate and soft butter together then add to the dry ingredients.
2. Beat the egg until frothy then add to the dry ingredients along with your chocolate chunks. Mix until thoroughly combined.
3. Take a tablespoon of the mixture and drop it onto a baking tray lined with greaseproof paper. Repeat with all the mixture allowing space between each blob for the cookies to spread when cooking.
4. Bake for approximately 12 minutes. They should be firm but not hard, they carry on cooking for a while and harden up after you take them out of the oven, burnt cookies is not a good look, you want soft, chewy ones!

Leave to cool then eat