Double Chocolate Chip Cookies

It’s strange to start a post about double chocolate chip cookies by talking about apple pie, but it was the pie that started it all. O and the girls went blackberry-picking this weekend. It’s slightly too early in the season really, but October will be too late (which is when O will return from the States) and he wanted to make some blackberry jam again this year. The jam was not to be (too few blackberries), but they did return from their Expotition with enough fruit for an apple and blackberry pie.

Living in Devon, we have a ready supply of clotted cream and, since we were entertaining relatives, we decided to splash out on some to go with the pie. But I splashed out rather excessively. Once the pie had all been safely tucked away, we were still left with about half of the pot I’d bought of clotted cream.

Now, I’m not sure about the regularity of this, but the girls were clamouring for cookies and I had everything I needed … except butter. I know it’s not the same (weighing in at a fat content of only 55% as opposed to butter’s 81%, among other things), but I remembered using clotted cream in place of butter last year when I made Devon Flats. If it hadn’t been for the clotted cream sitting in fridge, I would probably never have tried this, our very own version of double chocolate chip cookies (based loosely on a recipe for Mocha Truffle cookies that I’d jotted down some time ago in my recipe folder).

All I can say is … yummy!

Oh, before I write out the recipe, I should mention that I made a few flour alterations (is that a surprise?!). I used strong, white bread flour to give a protein content of about 12%. I microwaved 10 oz of this flour until it reached 110 degrees C (cookies are forgiving, after all), then re-hydrated it by shutting it in the oven a few times with a bowl of boiling water. I sieved the flour to remove the lumps before weighing out the 8 oz I needed for the recipe. I can’t say definitively that any of that was absolutely necessary as I haven’t tried this recipe any other way. From past experience however, it gives a more rounded, crunchy-on-the-outside/chewy-in-the-middle result than you get in cookies made with untreated flour.

Double Chocolate Chip Cookies

4 oz clotted cream
3 1/2 oz Divine milk chocolate
1 teaspoon instant coffee granules
8 oz strong, white bread flour
1 1/2 oz cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
5 3/4 oz dark brown muscovado sugar
5 1/4 oz castor sugar
2 large eggs
2 teaspoons vanilla extract
7 oz chocolate chips

Melt the clotted cream, milk chocolate and coffee granules together in a small saucepan. Pour/scrape into a large mixing bowl and leave to cool.

Combine the flour, cocoa, baking powder and salt in a separate bowl. Whisk to mix thoroughly.

Add sugars and eggs to the chocolate/cream mix. Beat to combine.

Add the dry ingredients and stir until incorporated.

Fold in the chocolate chips. The cookie dough will be quite sloppy.

Refrigerate the dough for at least 30 minutes, then drop by the tablespoon onto an ungreased baking tray (I used a silicone liner).

Bake for 10 to 12 minutes at 180 degrees C in the centre of the oven.

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7 Comments

  1. Yum. That is all. Just yum.

    Reply
  2. Jeannette

     /  August 28, 2008

    They look lovely, Kate, I’m sure your children really enjoyed them! Just to let you know, I am now the proud possessor of Swansdown cake flour, brought to me by my daughter who has recently been over to the States! That’s all I asked for, sad aren’t I!
    I’ll be keeping you informed of my baking experiences with it, any suggestions for my first cake?

    Reply
  3. Thanks, Alex – they were :-)

    You lucky thing, Jeannette (but shush, don’t broadcast it too widely or we’ll all be wanting some!). My all-time favourite is Rose’s Yellow Butter Cake (the one with egg yolks and not the one with sour cream, although that one’s lovely too). It’s so simple and so difficult to appreciate unless the flour is just right. Be warned though – there’ll be no going back!

    Reply
  4. realfoodlover

     /  September 19, 2008

    May I add: yum and double yum? Clotted cream too, what a great idea. Kate, thanks for considering entering my blog competition. I really admired the way you wrote up your happy chicken competition, commenting on and linking to each entry. I’d like to copy that idea if I may!? Also, you had an excellent good response to yours. Any tips for giving mine a good airing? Visit ‘Our Daily Bread’ post for details of competition (http://tinurl.us/8bfdcd)

    Reply
  5. They look amazing. I’m a big fan of Uncle Ben’s double chocolate cookies – embarrassingly…

    Reply
  6. Anything double chocolate has to be good, Mallika!

    Sorry for missing your last post until now, Elisabeth (you seem to keep getting caught in the WordPress spamfilter … not sure why, and not anything of my own doing!). If you haven’t done so already, it’s worthwhile listing your blog event with Sticky Date and Is My Blog Burning?. Apart from that, personal invitations to blogs you already read or recently discover are always a good idea and have the added bonus of widening your own circle of friends in the blogging community :-) .

    Reply
  7. They look delicious, adding clotted cream = genius!

    Reply

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