I shan't write a lot here as this is simply the scaled up version of my recipe here, so I spare you the repetition. I should note one thing though, I mention in scaled down recipe I have made them with water (as I wanted to test vegan alternatives) and they turned out fine. I haven't made the larger batch with it. This isn't to say it won't turn out nicely, but well, we've got to cover our asses from time to time ;)
Makes 16
Hands-on Time 10 minutes
Baking Time 14 minutes
Ingredients
150ml Olive oil
140g Light brown sugar
105g Caster sugar
1 tsp Vanilla extract
80ml Milk or Dairy alternative
290g Plain flour
1/2 tsp Bicarbonate of soda
1 tsp Baking powder
1/2 tsp Fine salt
200g Chocolate or Vegan chocolate
Equipment
Bowl
Whisk
Spatula
Bread knife
Baking sheet (ideally aluminium)
Baking parchment
Spoon
Wire rack
Preheat the oven to 170°C/150°C (Fan)/325°F/Gas mark 3.
Add the oil and both sugars to the bowl and beat with a whisk until thick and beige.
Add the vanilla and milk/dairy alternative and beat for a couple of seconds until combined.
Add the flour, bicarb, baking powder, and salt, swap to a spatula and fold until there are are no white specks.
Finally chop the chocolate up into small splinters and shards. I find it’s best to use a bread knife rather than sharp pointy knife.
Add the chocolate to the mix and fold it in until evenly distributed.
Line a baking sheet with parchment. Dollop half of the mixture into 8 mounds onto the parchment, evenly spaced apart. You can shape these into balls with clean hands if you want neatly circular cookies.
Pop the sheet into the oven for 14 minutes until you have golden cookies with melted chocolate pockets.
Remove the sheet from the oven when the time has passed and slide the parchment, with cookies, onto a wire rack.
Line the sheet with another piece of parchment and bake 8 more cookies from the remaining dough.
Enjoy!
