Double Chocolate Cookie Recipe

Just before Christmas it was my Husbands birthday, normally I like to surprise him with a cake, however, this year it was not going to be that simple. My toddler is not a great assistant in the kitchen and so I would need him to watch her whilst I baked. So I thought I would leave it up to him to choose what he wanted for his birthday and he chose cookies:

Ingredients

  • 200g of Plain Flour
  • 50g of Cocoa
  • 1/2 tsp of Baking Powder
  • 1/2 tsp of Salt
  • 170g of Butter
  • 200g of Brown Sugar
  • 100g of Sugar
  • 1 Egg
  • 1 Egg Yolk
  • 400g of White Chocolate Chunks

Double Chocolate Cookies

Method 

  1. Preheat the oven to 170C
  2. Line a baking tray with baking paper
  3. Sift the dry ingredients together and set aside
  4. In a bowl cream together the butter, brown sugar and caster sugar
  5. When smooth beat in the eggs until light and creamy
  6. Mix in the flour mixture gradually and combine together
  7. Finally add the white chocolate chunks and mix through
  8. Spoon dough onto the baking tray – I used a heaped tablespoon for each – do not flatten
  9. Make sure that each cookie is a few centimetres apart to allow for baking as they will spread
  10. Bake for around 13-15 minutes
  11. Once cooked take out of the oven and leave on the baking tray to cool

I made these and one other type of cookie, I will share that recipe next week, totally almost 70 cookies! It would have actually been quicker and easier to bake a big cake I think. Although I liked the impact of how that many cookies looked in the tin. I thought the other combination of flavours that I made would be my favourite, however I was pleasantly surprised with how these turned out, they were really delicious.

What is your favourite type of cookie? Let me know in the comments.

Chantelle x

Double Chocolate Chunk Cupcake Recipe with Nutella Swirl Frosting

I had a friend coming over for dinner, probably one of my biggest baking fans, so I couldn’t not make cupcakes for the evening, in fact it is practically implied with the dinner invitation. I always like to test out a new recipe when I can so from the content of ‘what I had left in the cupboard’ I bring you Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting:

Ingredients

  • 100g of Sugar
  • 150g of Butter
  • 1tsp of Baking Powder
  • 1/2tsp of Bicarbonate of Soda
  • 100g of Flour
  • 2 Eggs
  • 50g of White Chocolate Chunks
  • 50g of Milk Chocolate Chunks
  • 100g of Icing Sugar
  • 3tbsp of Nutella
Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting

Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting

Method

  1. Preheat the oven to 180C (fan) and put your cupcake cases into the tin for later
  2. Start by creaming the sugar and 100g of the butter together in a bowl
  3. Once smooth sieve in the baking powder, bicarbonate of soda and flour and mix until crumbly
  4. Then add the eggs and whisk until your batter is smooth
  5. Finally add the chocolate chunks and fold so they are distributed through the batter
  6. Evenly pour the cake mix into your cupcake cases
  7. Place into the oven and bake for 11-13 minutes (you will know when they are ready by lightly pushing the top and it springing back)
  8. Allow to cool
  9. Once cool you can start on the icing, cream the icing sugar and remaining butter into a bowl until smooth
  10. Then add the nutella but do not stir
  11. Use the frosting to decorate the tops of your cupcakes and the nutella will swirl in (as in the picture)
  12. Then enjoy!

Note: This recipe makes 12 cupcakes

These Milk and White Chocolate Chunk Cupcakes with Nutella Swirl Frosting were basically as yummy as they sound, I mean there isn’t anything not to like right? I especially loved how they looked in my new cupcakes cases, however, I found a downside…. you cannot get into them to eat the cake easily, annoying but a challenge we had no problem beating!

My chocolate chunks had also sunk a little so they were mostly towards the bottom, does anyone have tips for preventing this?

Double Chocolate Mousse Recipe

I cannot believe it has been almost a month since I shared a recipe, I actually have had blog guilt so decided that as my recipes were beginning to create a backlog it was time to stop being lazy. Then there was the decision of what to share first… So I decided on, what has probably been the most delicious and scrumptious thing I have made. Here is my Double Chocolate Mousse recipe;

Ingredients

  • 200ml of Double Cream
  • 150g of Dark Chocolate
  • 50g of Milk Chocolate
  • 3 Eggs
  • 3tbsp of Sugar
Double Chocolate Mousse

Double Chocolate Mousse

Method

  1. Start by warming the double cream in a small pan on a medium heat, you only want it to simmer and not start to boil
  2. Whilst the cream is warming break up the chocolate into small pieces
  3. When the cream begins to emit steam remove it from the heat and drop in the chocolate, at this time, you will want to stir it, I did, but don’t OK?
  4. Leave this for 6-7 minutes
  5. Whilst you are waiting for the chocolate to melt, separate the eggs whites from the yolks and whisk the whites in a large bowl
  6. You want to whisk them almost to the point of a meringue mix but stop just before that point, the peaks should be stiff but flop over as opposed to standing tall
  7. Then add the sugar 1tbsp at a time whisking in between to ensure it all dissolves into the mix
  8. Once this is completed the chocolate will be completely melted in the cream so you can give it a little stir to mix it in together and add the egg yolks and combine
  9. Now put one large tablespoon of the chocolate mixture into the egg whites to loosen the mixture and then gradually add the rest of the chocolate in
  10. It is best to pour it in gently to one edge and try to fold the mixture together with as little stirring as possible to keep the air in your mousse
  11. Once fully combined you can distribute the mixture into individual servings, or one large bowl and put in the fridge to set!

Please note that this recipe serves 4, I doubled it and made 8 and it worked just as well!

I have made chocolate mouse before, but I was trying to cut the calories, which we all know never tastes as good, so I can really say that this Double Chocolate Mousse was twice as delicious and so rich of chocolate, I could always eat more. They were also perfect desserts for our Fake Christmas as I was able to make them the night before and leave them in the refrigerator, which I would always recommend as they were supposed to set in 1 hour but mine took at least 4! I also served them with something for dipping, but you will have to wait for that recipe…