Double Chocolate Crunch Cookies
Makes 24 cookies
- 150 g dark chocolate (about 70% cocoa solids)
- 30 g unsalted butter, cut into pieces
- 2 medium free-range eggs, at room temperature
- 150 g caster sugar
- 1/2 tsp vanilla extract
- 85 g plain flour
- 1/4 tsp baking powder
- 50 g cornflakes
- 24 large or giant chocolate buttons (milk, dark, or white chocolate)
- 2 baking sheets, lined with baking paper
- Break or chop up the chocolate into small, even-sized pieces and put into a heatproof bowl.
- Add the butter, then set the bowl over a pan of steaming hot, but not boiling, water and melt gently.
- Remove the bowl from the pan and stir until the mixture is smooth.
- Allow to cool until barely warm, stirring occasionally so the mixture maintains an even temperature.
- Meanwhile, put the eggs, sugar, and vanilla into a mixing bowl.
- Whisk with an electric mixer for about 2 minutes until thick and frothy.
- Stir in the chocolate mixture using a plastic spatula or metal spoon.
- When thoroughly combined, sift in the flour and baking powder into the bowl and stir in.
- When you can no longer see any streaks of flour, gently stir in the cornflakes.
- Cover the bowl and chill for 1 hour.
- Towards the end of the chilling time, heat your oven to 325°F.
- Scoop up a rounded tablespoon of the cookie mixture and using a teaspoon, push it on to a lined baking sheet.
- Repeat with the rest of the mixture, spacing the heaps well apart to allow for spreading.
- Gently flatten each heap with your fingers to make a rough, craggy cookie about 6 cm 2 inches across.
- Bake in the heated oven for about 12 minutes until the cookies look cracked and almost cooked.
- Remove the sheets from the oven and set on a heatproof surface.
- Quickly press a chocolate button into the center of each cookie.
- Return them to the oven and bake for a further 2 minutes.
- Transfer the sheets to the heatproof surface again and leave for 10 minutes to allow the cookies to firm up a bit.
- Transfer them to a wire rack to cool completely.
- Store in an airtight container for about 5 days.
. The Great British Bake Off Big Book of Baking. Page 27. BBC Books, 2014.