Curious Cooking with Lucy Zirins:
Double Chocolate Chip Cookies
- 125g soft brown sugar
- 100g plain flour
- 50g cocoa powder
- 1 large egg
- 1/2 tsp of bicarbonate of soda
- 200g chocolate chips (I think I ended up throwing in about 220g in the end cause I had them to use up; just share into 3 parts - white, milk and dark choc chips) - If you want to use nuts and chocolate, use 150g choc chips and around 70 - 100g chopped walnuts or toasted hazelnuts
- Grease and line 2/3 baking trays, I put a little butter in the corner or each of the trays to make the baking parchment stick then rub a little butter over the parchment to the cookies are easier to lift off when cooked.
- Gas mark 5/375F/190C
- Beat sugar and butter together with an electric whisk til it turns pale and fluffy
- Add the egg, the mixture should double in size
- Sift the flour and cocoa and bicarb into the mixture with a sieve
- Using a wooden spoon add the choc chips and stir the mixture together
- Coat your hands with a little flour (the mixture is incredibly sticky and you'll end up with it all over your hands regardless...) try to roll the mixture into little balls, about the size of a golfball, or a bit small, if like me you couldn't get the mixture to roll properly, just stick a blob on the baking tray, spaced about 2 inches apart, the spread out quite far.
- Pop them in the oven for about 12 minutes, mine ended up taking quite a bit longer, just keep an eye on them they should be slightly darker and toasty around the edges but still soft in the middle.
Lucy is a singer/songwriter from Burnley who plays the blues. When she's not gigging she's cooking up lovely things for your tummies.
You can find Lucy's things online at: