Chocolate and cookies, a perfect combination! After a while away we enjoyed making these delicious ‘The Bottled Baking Co.’ Double Choc Cookies this afternoon!
James very carefully emptied the dry ingredients from the bottle, gave it all a stir to mix it thoroughly, then added the melted butter. We gave everything a good stir and kneaded the dough, before popping it in the fridge for 20 minutes. James took the opportunity to lick the spoon and bowl clean!
Once the cookie dough was ready, James then very carefully helped shape the cookie balls, before pressing each one down with the spoon. He then supervised them going out to the kitchen to go into the oven. Dad had the job of putting them in the oven, because as James remembers from ‘Big Cook, Little Cook’, the oven is ‘Hot! Hot! Hot!’
Double Choc Cookies instructions from ‘The Bottled Baking Co.’
You will need:
1 ‘The Bottled Baking Co.’ Double Choc Cookie Mix
250g Melted Butter
2 Baking Trays.
Method:
Preheat oven to Fan 160, Conventional 180 degrees, Gas 4.
Lay greaseproof paper on your tray.
Empty the bottle into a mixing bowl. Stir the cookie mix and melted butter with a wooden spoon until just combined. Use your hands to fully mix to form a soft dough.
Put the cookie dough in a clean covered bowl and place in the fridge for 20 minutes.
Measure large tablespoons of cookie dough and roll into balls. Place on a baking tray, spacing about 5cm (2 inches) apart.
Bake for 14-16 minutes. Cool on the baking tray for 10 minutes then gently remove onto a wire rack to cool completely..
We hadn’t made any cookies for ages, so these were really great fun to make and made the house smell of lovely cookies. We didn’t let them cool down completely before trying them, as warm cookies are the best! We will certainly be having another try at this recipe! Well done James!
All text and images © Mark and James Arnold / The Additional Needs Bake Father, except the images of the recipe bottle, (c) ‘The Bottled Baking Co.’
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