Warm double chocolate cookies and malted vanilla cream
- January 2014
- Makes 12 large cookies
- Hands-on time 15 min, oven time 15-18 min
Melt in the mouth warm double chocolate cookies with malted vanilla cream. A delicious pudding to satisfy any chocolate craving.
- 38.3g (23.2g saturated)
- 60.3g (42.6g sugars)
Per cookie and cream.
- 250g plain flour
- 60g cocoa powder
- 1 tsp baking powder
- ½ tsp fine sea salt
- 150g unsalted butter, at room temperature
- 125g light soft brown sugar
- 70g caster sugar
- 2 large free-range eggs
- 2 tsp vanilla extract
- 200g dark chocolate (70 per cent cocoa solids), melted
- 300g dark chocolate chips
- 1-2 tbsp milk (optional)
For the malted vanilla cream:
- 300ml double cream
- 1 tsp vanilla extract
- 3 tbsp malted drink powder (such as Horlicks or Ovaltine)
- Mix the flour, cocoa, baking powder and salt in a mixing bowl.
- In a separate mixing bowl, whisk the butter and sugar with an electric hand mixer until pale and fluffy. Gradually beat in the eggs, one at a time, whisking after each addition. Whisk in the 2 tsp vanilla extract.
- Gradually pour in the melted chocolate, whisking all the time, until it’s fully incorporated into the mixture. Mix in the dry ingredients and chocolate chips. (The mixture will be stiff. If it’s too stiff to combine, add 1-2 tbsp milk.)
- Preheat the oven to 170°C/fan150°C/gas 3½ and line 2 baking sheets with baking paper. Scoop out 12 equal-size dollops (about 90g each) of the cookie mixture, then place them, well spaced, on the prepared baking sheets (see tip).
- Bake the cookies for 15-18 minutes – they’re ready when a skewer pushed into the middle comes out a bit sticky but with no raw mix attached. Remove from the oven and leave to cool for a few minutes on the baking sheets, then transfer to a wire rack for 5 minutes to cool.
- Meanwhile, gently whisk the double cream with the 1 tsp vanilla extract and the malted drink powder in a mixing bowl until well combined and just starting to thicken. Divide the warm cookies among serving bowls, then pour over the malted vanilla cream to serve.
To get exactly the right size cookies for this recipe, we recommend using an ice cream scoop to dollop the cookie mixture.
Make the cookie mixture up to 2 days ahead, then cover and chill. When you’re ready to make the cookies, take out the mixture and let it come to room temperature (about 30 minutes), then continue the recipe from step 4.
To freeze, roll the cookie mixture into a log using a sheet of baking paper to help, then wrap in baking paper and tie the ends to seal. Defrost, remove the paper and slice off 50g discs. Shape to flatten if necessary, then preheat the oven, put on a prepared baking sheets and continue from step 5. The cookies will be a bit flatter but just as tasty.
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