Cadbury Double Decker Chocolate Chip Cookies

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There are some weeks in your life when only a ridiculously over stuffed chocolate chip cookie will do.

This week has been one of those weeks for me. I can’t say there’s anything really wrong as such, but I just feel a bit out of sorts, a bit grey.

There are lots of exciting things coming up, but they feel like they are a very long way away, as if they might never actually happen. Of course no doubt they’ll swing round ridiculously fast, probably before I’m ready for them, but sometimes it’s hard to remember that. I really shouldn’t moan, i’ve got nothing to moan about, but I just feel a bit down this week. You know the feeling?

Anyway, these cookies make things feel a little better.

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 They are big, chunky and extra stuffed, the way all my favourite cookies are. They’re taken out of the oven while they still look a little under baked. By the time they’ve cooled enough to eat they’re the perfect texture, a slight golden crisp on top, but soft and chewy in the middle.

doubledeckercookies

Did I mention the best bit? In amongst the regular chocolate chips are big chunks of chopped up Cadbury Double Decker bars. That means as you bite through you’ll be greeted with smooth nougat, slightly caramelised around the edges, the crunchy bite of cereal pieces, and even more chocolate.

Can a chocolate chip cookie ever have too much chocolate? Probably not.

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Cadbury Double Decker Chocolate Chip Cookies

(Makes 16 cookies)

Ingredients 

150g salted butter

100g light brown muscavado sugar

60g caster sugar

1 egg

1 teaspoon vanilla extract

225g plain flour

1/2 teaspoon bicarbonate of soda

150g chocolate chips

2 Cadbury Double Decker Bars

Method

Cream together the butter and sugars.

Add the egg and vanilla and beat in.

Sift in the flour and bicarbonate of soda, mix until fully combined.

Roughly chop your Double Decker bars.

Add the chopped bars and the chocolate chips into the cookie mix.

Form into a rough ball. Wrap in cling film and put in the fridge for half an hour.

Preheat the oven to 180C/350F.

Divide your mixture into 16 even pieces and roll them into balls – they will be about the size of golf balls. Place on a lined baking sheet, about 2 inches apart, they will spread a lot in the oven. I had to bake mine in several batches to allow them space to be able to spread them out properly.

Bake for about 15 minutes, until turning golden but still looking a little soft and under baked.

Cool for about 5 minutes on the tray to firm up, then transfer to a wire rack to cool completely.

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Comments:

  1. I know the feeling. These look good enough to put a smile of anyone’s face! Thanks for sharing the recipe. I hope things start looking up over the weekend.

  2. Yum, yum, Double Deckers! Used to be one of my favourites. Sadly I can no longer eat them 🙁

  3. Mmm, Double Deckers are my all time favourite chocolate bar. Putting them in cookies – genius! Great recipe, thanks for posting!

  4. Oh my, these look amazing. Might have to give it a go myself!

  5. Rosalyn Cranham says:

    I will have a go at these. The Health, Public Services and Education Dept at college will love them.

  6. Just made these. They taste amazing!! Double Deckers are my favourite chocolate bar and have been looking for recipes for something to do with them for ages! Thank you!

Trackbacks

  1. […] So last night was a bit of a kitchen night for P. and I. We have this routine where we challenge each other to cook from a certain country or region, and we take turns between choosing and having to cook. A few months back, I had jokingly chosen Nepal for P. as I knew he’d find that difficult, but he surprised me and came up with the idea of making dumplings. Although we ended up concocting a ‘complete bastardisation’ of traditional dumplings (P’s words, not mine) in that the fillings were not nepalese or even asian in the slightest, they were really delicious and quite easy to make. All you need is two cups of plain flour, an egg, and 1/4-1/2 cup of water; mix, roll, cut, stuff with a filling of your choice and then steam for 25 minutes. We chose three combinations: beef, caramelised onions and sun-dried tomatoes + tukrey, cranberry and honey + pork, brie and apple. They’re really fun to make, and we both had our fair share of floury faces, although that was mostly due to our silly antics. Since P. did all the hard dumpling work, I baked some really easy double-decker cookies. They were gooey and faboulous and we both had three each, because we are gluttonous piggies. You can find the recipe here.  […]

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