Saturday, September 6, 2008

Thank God for the Internet!

I found this recipe for Double Chocolate Chunk Cookies and was dying to make them. So I started reading the recipe, but everything was in grams. I though that I would never be able to make them, but found this website and it helped me to convert the grams into tablespoons and then I converted from tablespoons to cups on my own. It took about 30 minutes to do all of the conversions, but I finally got them done and made the cookies! So now you don't have to waste your time and can just use the recipe below.

Some tips:
1. Do not over cook the cookies, I did and they were a little too hard.
2. The dough really doesn't come together until you roll them into balls.
3. Use your medium sized ice cream scoop and you can make 18 cookies.

The Dough

Before Baking

Finished and ready to eat!

Double Chocolate Chunk Cookies:
3 1/2 T. Softened butter
1/4 cup granulated sugar
Heaping 1/4 light brown soft sugar
1/2 tsp vanilla essence
1 egg
1 cup plain flour
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp salt
1 cup plain chocolate cut into large chunks (or you can just buy the bag of choc. chunks)
1 cup white chocolate cut into large chunks (or just use chocolate chips)

Cream butter until smooth. Add the rest of the ingredients except chocolate, and mix. Add chocolate and mix in well. At this point it will look like a bowl full of chocolate chunks, with the tiniest amount of dough holding it all together.

Place large dollops well spaced on a greased baking tray and bake (180C/350F) for around 10 minutes. They should just start to be turning brown when they come out. Don't overcook - they are supposed to be soft in the center.

Leave on baking tray for ten minutes to rest and then transfer to a wire rack and leave to cool.

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