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!

Prep time 30m

Cook time 12m

Total time 42m

Servings 0 servings

Difficulty Easy

75% Dark Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

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

Method

1

Melt the Dark Chocolate Buttons and butter together (either in the microwave or in a bain-marie)
2

Beat eggs and sugar until just combined, then pour in melted chocolate mixture and bring together
3

Sift together the dry ingredients and fold this through the chocolate mixture
4

Finally, fold through the White Chocolate Buttons
5

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.
6

Slice roughly 1.5cm thick - and make sure you remove all the cling film!
7

Cook at 160° for 12 minutes
8

Allow to cool completely on the tray (if you can!) before devouring