Double Choc Chip Cookies

                                                                                                  by the Konstant Kraver

These Cookies are not for the faint of heart, and the aroma's of dark chocolate just wafting through your house will have you and everyone in it drooling ,before you even take them out of the oven......In fact excuse me a moment while I go get another cookie after all someone has to taste test........

These decadent cookies came about because my Dad had a craving for a chocolate chip cookie ,which is odd he was never one for cookies usually.I did base it of the a recipe from The Hummingbird Bakery Cook book , which I must say is coming in pretty handy !

Makes twelve.

50g unsalted butter
325g dark chocolate, roughly chopped

1 Tbsp coco powder
2 eggs
½ cup soft light brown sugar or light muscovado sugar

1 tsp vanilla extract

1 cup Nestle white chocolate melts
¾ cup plain flour
½ tsp salt
½ tsp baking powder
2 baking trays, lined with greaseproof paper

Preheat the oven to 170°C/gas 3. Put the butter and  the dark chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. 

Put the eggs, sugar and vanilla extract ,brandy in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until well mixed. Pour in the chocolate mixture, beating on slow speed until well combined.

Sift the, cocoa powder flour, salt and baking powder into a separate bowl, then stir into the chocolate mixture in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Finally, stir in the  white chocolate until evenly dispersed.

Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10-15 minutes, checking regularly after 10 minutes. They are ready when the tops start to crack and look glossy. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.