Here comes a double chocolate cookie recipe. Needless to say, it’s Good. And yes that’s supposed to be a capital G there.

Ingredients:

• 200 g of milk chocolate
• 200 g of dark chocolate
• 100 g of butter
• 175 g of sugar
• 1 egg
• 180 g of flour
• 1 pack of baking soda
• 1/2 teaspoon of salt
• 30 g of cocoa

Chopping, blending and baking action:

1. Chop 120 g of milk chocolate into chunks, melt in a bain-marie
2. Chop remaining chocolate into chunks
3. Mix butter, sugar and egg, add molten milk chocolate
4. Mix flour, soda, salt and cocoa, add to chocolate dough
5. Add chocolate chunks
6. Preheat oven to 175 °C
7. Form cookies, leave space in between on baking sheet
8. Bake each sheet for 10-12 minutes

Hint #1: The amount of dough yields 60 cookies, try 30 cookies (6 x 5) per sheet.

Hint #2: Get the cookies into shape by rolling dough into a ball and then squash it. If you would like to make really fancy cookies, bang a heavy knife from all four sides against the edges, this will give you almost square cookies.

Hint #3: If you feel the urge to prepare twice the amount, use a milk:dark chocolate ratio of 5:3. If you can handle bisection but have trouble performing an accurate cookie dough trisection, try to accept the fact that you may end up with some smaller and some bigger cookies. Get over it.

This recipe is a variant of the original recipe found in the German magazine Lecker, from the Christmas issue 2008, p. 19. In the original recipe, only dark chocolate was used, and butter/vanilla flavor was added. I tried it and changed the recipe. Been there, done that, trust me.

Here comes a double chocolate cookie recipe. Needless to say, it\'s Good. And yes that\'s supposed to be a capital G there. Ingredients: 200 g of milk chocolate 200 g of dark chocolate 100 g of butter 175 g of sugar 1 egg 180 g of flour 1 pack of baking soda 1/2 teaspoon of salt 30 g of cocoa Chopping, blending and baking action: Chop ...