Dutch Double Chocolate Cookies

What you’ll need...

+ 225g plain flour, sifted

+ 1 tsp baking soda, sifted

+ 100g butter, softened

+ 50g caster sugar

+ 75g Gewürzhaus Vanilla Sugar

+ 100g Gewürzhaus Light Muscovado Sugar

+ 1 egg

+ 250g dark chocolate (we use 45% cocoa solids), chopped coarsely

+ 4 tsp Gewürzhaus Chocolate Spice

Baking…

Preheat your oven to 180°C. In a bowl, cream the softened butter (just take it out of the fridge in the morning before you bake) and the sugars together. Add the egg & spice, and beat until it has the consistency of a heavy mousse, then gently fold in flour and baking soda. When a smooth and thick dough forms, add the chocolate chunks. Pick off pieces of dough and roll into walnut-sized balls. Place them on a parchment-lined baking sheet. Bake for 10 minutes – make sure you don’t overcook them. Makes 36.