Skip to main content

Rainy Day Double Choc Cookies {Recipe}

This week Olive and I went on an eBay road trip to pick up her 'new' tap shoes. I could have just had them posted but I had an ulterior motive.  The pick-up location, although right over the other side of town, was reasonably close to my old neighbourhood which happens to be a mecca for great food and coffee.

After picking up the tap shoes (and bonus ballet shoes the seller thoughtfully included) I was looking forward to lunch.  But as soon as I pulled out of the car park, the sky turned black and the rain started to pour.  Bugger.  I kissed my lovely lunch dreams goodbye and did what any sane parent of a three year old would do in the same situation - I headed for the nearest shopping centre with an underground car park.

Ten minutes later I was sitting in the food court eating  ricepaper rolls while Olive got Happy (I think you know what I'm talking about).  Not quite the foodie experience I'd been hoping for.

Every cloud has a silver lining and as I sat there amidst the sea of tables and chairs, I thought of a way I could redeem my afternoon.  Instead of buying an inadequate food court coffee, we jumped in the car and hurtled home to switch on the oven and coffee machine.

Within 20 minutes of walking in the door we were sitting down to still warm double choc cookies that I'd stashed in the freezer for a 'rainy day'.   Umbrellas and gumboots are entirely optional.

Recipe: Rainy Day Double Choc Cookies
Recipe from In the Kitchen (Allan Campion and Michelle Curtis) 
Makes: 40+ cookies

150g soft butter
150g caster sugar
100g brown sugar
1 tsp vanilla extract
1 egg
150g self raising flour
100g plain flour
50g cocoa
190g small chocolate chips (dark, white, milk or a mix - whatever you have)


  • Preheat oven to 180C and line two baking sheets with baking paper.
  • Cream the butter, sugars and vanilla until light and fluffy.
  • Add the egg and beat well until combined.
  • Sift together the flours and cocoa and then stir into the mix, taking care not to over mix.  
  • Finally fold through the chocolate chips.
  • Roll level tablespoons (UK/US 15ml tablespoon) of the mixture into balls and place them evenly on the baking sheets allowing room to spread.
  • Gently flatten them with a fork or spoon. (You can flash freeze the cookies at this point to bake at another time.)
  • Bake in preheated oven for approximately 10 minutes - they should be dry on top and still slightly soft in the centre.
  • Remove from the trays from the oven and leave to cool on a cake rack.
  • Store in an airtight container.

Freezing Notes:

  • To freeze uncooked cookies, place flattened cookies onto baking paper lined tray and place it in freezer for at least 30 minutes.  Transfer frozen cookies into an airtight container and freeze up to three months. 
  • Bake straight from frozen in a 180C preheated oven for 10 minutes whenever the urge for freshly baked cookies strikes.


Wow, these look amazing!! Super soft and perfect accompaniment to coffee! Great thinking :)
Di-licious said…
Thanks Dee! They really are moreish.
Katrina said…
I'll do you a trade - you bring these and I'll bring the strawberry jubes. These look fantastic!
What a great day for Olive - new tap shoes AND chocolate cookies! These look wonderful - I imagine they'd be nice and soft/chewy/fudgy/perfection on the inside. Will definitely give this recipe a try.
Di-licious said…
@Katrina - its a deal!

@Keely - oh yes, Olive was very pleased on both counts. :-D
Kimberley said…
Hi there! Can I just say your blog looks soooo delicious it's making my mouth water even though i've just had dinner! The cookies look amazing!
Sounds like a wonderful way to spend a rainy afternoon-much better than food court coffee! ;)
Indie.Tea said…
Those sound perfect for a rainy day. Or any day, really...they sound delicious.
Di-licious said…
@Kimberley - thank you. I hope you saved some room for dessert! Thanks for visiting!

@Lorraine - my unspoken rule is NEVER drink food court is too short for bad coffee as well!

@Indie-Tea - yep, everyday yumminess! Thanks for visiting!
Anne said…
Gosh Di. I'm late catching up on my posts this week. This looks very similar to my standard choc chip recipe but with the addition of cocoa. It's good to have that stash in the freezer, isn't it? I must do that again sometime.

Anne @ Domesblissity
Kim Bee said…
These look delicious. I had no idea cookies could be frozen. This is dangerous information. Have a great weekend.
FoodMuster said…
Yum these look good! Thanks for sharing this recipe at my Great Recipe Exchange blog hop:)

Popular posts from this blog

My sister's wedding cake: Kransekake {Recipe}

It seemed like a good idea at the time. Drive to Byron Bay for my sister's wedding so we could transport the wedding cake I'd made her. A six day break where we spent four days in the car. Insane right?

Did I mention I made a wedding cake?

Not your quintessential tiered, fondant creation mind you.  In a nod to our Norwegian heritage, my sister asked me to make a traditional wedding cake called kransekake.

If you haven’t seen one before, kransekake isn’t actually a cake; it’s a tower of eighteen sweet almond macaroon rings – think baked marzipan – ‘glued’ together with royal icing. 

Instead of cutting the cake, the bride and groom lift the top ring.  The number of rings that stay attached to the top ring is supposed to signify how many children the happy couple will be blessed with. 
The rings are then broken up into pieces (starting from the bottom) and served with coffee. 

The dough is a cinch to make but its the baking that brings many a cook unstuck, or should I stay stuck.…

Norwegian Apple Cake {Recipe}

If you’ve been following my blog you’d know that earlier this week I celebrated Norway’s Constitution Day – hip hip hurrah! 

The Norwegian Kitchen is a collection of traditional and new recipes from each region of Norway, presented by the Association of Norwegian Chefs. 

Choosing just one cake recipe was hard but I decided to recreate a popular cake from my own childhood – apple cake.

When I made the cake I thought three apples was a bit excessive and only used two. Once baked I regretted my decision – whilst still di-licious, the extra apple in the centre of the cake as well as on top would have provided a greater apple flavour and a moister cake. Definitely use two green cooking apples – in Australia we would use Granny Smiths.

I made the cake the day of our afternoon tea so it was still slightly warm when served. The leftover cake was popped into an airtight container and consumed over a week. Kept in the fridge it stays quite fresh. To bring out the aromas, gently reheat a cake …

Spread the love - Lemon Butter {Recipe}

You could be forgiven for thinking that there is a strong lemon theme happening on the blog lately. And you'd be right. 

When you have unlimited access to a ridiculously abundant lemon tree - you don't cook with oranges.
Luckily we're all lemon fans here. 
Can I just say categorically that I love lemon butter. It's tart, it's sweet and it makes the most decadent white bread sandwich. 

It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's also pretty easy to make provided you're not in a hurry. If you rush it..... well, you're going to end up with lemony scrambled eggs.
Trust me. I've been there. 

I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.

A good lemon butter should:

have a fresh, delicate …