Chocolate Chocolate Chip Cookies

Eek. Time passed.

I can only tell you this: turning thirty-one and managing not to kill myself (at what age does one need to get out the anti-ageing creams?) was quite enough of an effort over the last few weeks. I haven't had any baking inspiration since I have been far too wrapped up in feeling OLD. It is so... difficult to get over.

Pink vermouth, a great steak and the fact that I spent the evening of my birthday with my husband, who is more delicious than anything I could have baked for you today or any day anyway, are what got me through.

I no doubt will need more of the same next year.

Anyway, I made these cookies ages ago and I know there was some special reason for doing so and also that I was really pleased with them, but I can't remember what for or why. Not a great way in to this, but also perhaps just what we need to coerce ourselves into planning a little journey into baking self discovery. Quite timely too, since we haven't had a cookie around here for a while.

(I did slate chocolate in my last post though, so consider this further evidence of the fact that I blow hot and cold like nobody's business.)

I am planning on doing some baking at the weekend (in between BBQs and beach trips, should the weather hold), as well as some light ice-cream production. So there should be a fair few posts this month.

In the mean time...

Chocolate Chocolate Chip Cookies

You will need:

100g plain chocolate
150g plain flour 
25g cocoa powder
1 tsp bicarbonate of soda 
1/2 tsp salt 
125g softened butter 
125g sugar

1 tsp vanilla extract 
1 egg
350g chocolate (I used plain and milk, in equal measure, chopped into small chunks) 

1. Pre-heat the oven to 180°C and line a baking sheet with baking parchment.
2. Melt the 100g plain chocolate and set aside to cool a little. Then beat it with the butter, sugar, vanilla  and egg until all is nicely amalgamated (yes, this is the lazy person's cookie).
3. Add the dry ingredients and mix well, then fold in the chopped chocolate. 
4. Use an ice cream scoop (or a couple of spoons) to measure out dollops of dough and space them well apart on the baking sheet. Bake for 14 minutes although aim to underbake slightly as everybody loves a chewy cookie.
5. Cool on the sheet for five minutes then transfer to a wire rack to cool completely.