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Member recipe

twice baked cookies

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Servings

Serves 1 - 12 Cookies

Twice baked crispy on top and gooey in the middle chocolate cookies. Perfect for chocoholics and people who want a naughty sweet treat. ;)

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Ingredients

  • 200g Dark 70% Chocolate
  • 75g Butter
  • 225g brown muscovado sugar
  • 2 free range eggs
  • 1 tsp Vanilla extract
  • 300g plain flour

Method

    1. preheat oven to 180C. Snap Chocolate into a bowl over a pan of simmering water. Melt chocolate, do not stir. Once melted turn the heat off
    2. In a mixing bowl cream the butter and sugar until smooth. Break the eggs into a another bowl and break up using a fork. Add vanilla extract to the eggs and combine. Then add egg mixture to the butter cream stirring gently.
    3. Add the melted chocolate to the mixture and continue to mix. Now fold in half of the flour measurement gradually until well combined. You should get a very thick mixture. If still quite smooth and runny and more flour. The mixture has to be thick enough to pick up with your hands but not doughy.
    4. Line a tray with baking paper. Place large spoonfuls of the mixture onto the tray. Don't be tempted to flatten the mixture as they will do so in the oven.
    5. Bake the cookies for 10-12 minutes until they start to harden on top but still gooey in the middle. Take out, and leave to cool slightly, around 5 minutes. It is important to keep an eye on your cookies at this stage. They need to be still gooey in the middle so you can re-mould them in the next stage.
    6. Once slightly cooled, with your hands re-mould the cookies into patties. This part is quite messy but cookies will form new tidy patties!
    7. Place the cookies back into the oven, and bake for another 5-10 minutes. Until the cookies start to split on top, but still soft in the middle.
    8. Leave to cool for 5-10 minutes or so. Remove from the tray and place on a wire rack. Serve and enjoy with a nice cup of tea :)

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