It’s Valentine’s Day again, which can’t have escaped you, as the shops are full of hearts and flowers. No other time of year will you see so many red roses in one place. I think it’s really just another excuse to remind the people you love that you do actually love them after all, and to eat chocolate. So if you are looking for a home made gift, how about some double chocolate cookies? And if you can serve them with some pretty china, so much the better. I was given these cups and saucers by a friend whose neighbour was down-sizing and vintage china can really make your cakes and cookies look special. I am always on the lookout for it in the charity shops but am now getting to the point where between the vintage china and glass, and the bowls I make at ceramics, I really have no cupboard space left. I think it must be time for another clear out…
Happy Valentine’s Day!
175g soft brown sugar
½ teaspoon vanilla extract
150g plain flour
50g cocoa powder
1¼ teaspoons bicarbonate of soda
115g chocolate chips
Set the oven to 170ºC. Line some large baking trays with baking parchment.
Cream the butter and sugar together until it is pale and creamy.
Add the egg and beat in. Mix in the vanilla extract.
Sieve in the plain flour, cocoa powder, and bicarbonate of soda and mix in until partly combined. Then add the chocolate chips.
Then mix in the chocolate chips until the mixture is completely combined.
Put heaped teaspoonfuls of the mixture onto the baking trays, making sure they are spaced well apart. If you want larger cookies, just use more mixture.
Flatten them slightly and bake for around 8 minutes, then check to see how well they are cooked. They will probably need a few minutes longer and need to be quite firm in the centre but not overly so.
Leave to cool on the tray for a minute or two and then put on a wire rack to cool completely.
Enjoy warm or cold!