75% Dark Double Chocolate Chip Cookies
When one chocolate simply isn’t enough, use two. These gluten-free morsels of chocolate heaven are the perfect vessel for enjoying the intensity of our 75% Dark alongside the ultra-creaminess of our 37% White Chocolate! The dough is also very happy sat in the freezer wrapped in cling film for a few weeks, sliced and cooked to order for a constant drip-feed of freshly baked pick me ups!
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220g Islands 75% Dark Chocolate Buttons
20g unsalted butter
2 eggs
160g caster sugar
23g cornflour
7g cocoa powder
2g baking powder
Pinch of sea salt
120g Islands 37% White Chocolate Buttons -
Melt the Dark Chocolate Buttons and butter together (either in the microwave or in a bain-marie)
Beat eggs and sugar until just combined, then pour in melted chocolate mixture and bring together
Sift together the dry ingredients and fold this through the chocolate mixture
Finally, fold through the White Chocolate Buttons
Cool the mixture in the fridge until set enough to handle (around half an hour) then, using clingfilm, roll it into a log shape and rest in the fridge overnight.
Slice roughly 1.5cm thick - and make sure you remove all the cling film!
Cook at 160° for 12 minutes
Allow to cool completely on the tray (if you can!) before devouring
