Double chocolate and five spice cookies Recipe

Gooey dark and white chocolate cookies with a hint of five spice

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Dark chocolate : 200 g
  • Unsalted butter : 50 g
  • Whole egg(s) : 2 whole
  • Caster sugar : 150 g
  • Plain flour : 100 g
  • Unsweetened cocoa powder : 25 g
  • Fine salt : 1 pinch(es)
  • Chinese 5 spices : 5 g
  • Dark chocolate : 100 g
  • White chocolate : 75 g


  • ETAPE 1

    Preheat the oven to 180c. Melt the 200g dark chocolate and unsalted butter in a bowl over a pan of boiling water. Meanwhile whisk the whole eggs and sugar in a mixer until pale and thick. Stir the melted chocolate and butter into the eggs, then fold in the flour, cocoa powder, five spice and salt. Mix through the dark and white chocolate chips and roll the dough into sausage shapes wrapped in cling film. Refrigerate for 30 minutes then unwrap and cut into 1-2cm disks. Bake for 12 minutes.

Chef's tip

«Use really good quality chocolate to make these as good as they can be. Serve with a milk ice cream.»

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