I know, I know. Cookies aren’t exactly cake, but this is such a good recipe I just had to post it. This makes the softest, chewiest cookies I’ve ever tasted. Try them warm, sandwiched with ice cream and covered in caramel sauce – you know you want to :).
3oz unsweetened plain chocolate
1 1/2 cups bittersweet plain chocolate chips
2 tsp coffee powder
2 tsp vanilla extract
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
3 large room temp eggs
1 cup caster sugar
1 1/2 cups sweet milk and white chocolate chips
Beat the eggs and sugar on medium high for 4 minutes until thick and creamy. Mix the coffee and the vanilla extract and add to the eggs. Melt the unsweetened chocolate, the plain chocolate chips and the butter together until smooth, then add to the egg mix. Sift the flour, salt and baking powder and fold into the eggs and chocolate. Add the milk and white chocolate chips. You could also add some chopped nuts at this stage if you like.
Cover the mix and leave at room temperature for 3o mins.
Add 1 tbsp scoops of the mix 2″ apart on a baking parchment covered tray and bake at 350°F, 180°C, Gas Mark 4 for 10 – 11 minutes. Take the cookies out when they still look under baked so that they are chewy when cool. Cool them on the baking tray until set, then transfer them to a cooling rack.
Makes between 24 and 32 depending on the size of your scoops.
Lasts… well not long in this house, but you can freeze them 🙂