Autumn has well and truly arrived and with that comes the wind and drizzly rain. You know the type, falls in every way which in tiny drops saturating every absorbent surface and in my case causing havoc to my hair.
So on a day like that, if I’m at home then digging out the bake ware and creating some yummy treats is my idea of an dreary afternoon well spent.
As you may of seen from previous baking posts, my baking has a lot to be desired generally. This is not a skill I have been blessed with. With that said I do enjoy baking, so recently decided to make some chocolate cookies.
Not something I have baked much of before, but that’s the only way to learn! I used a recipe from the Dorling Kindersley Step-by-Step Baking book for white chocolate and macadamia nut cookies. I didn’t fancy nuts in my cookies, so I just omitted that from my cookies.
This is easy to make and so yummy to eat!
To make these cookies, you’ll need:
150g good quality dark chocolate
100g self raising flour
25g cocoa powder
75g unsalted butter, softened
175g soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
50g white choc chunks (I used white choc chips)
1. Pre heat the oven to 180 degrees (350 Fahrenheit, Gas 4). Melt the chocolate in a heat proof bowl set over a pan of simmering water. The bowl should not touch the water. (Or melt in the microwave like I did for approx. 1 and half mins depending on your microwave setting). Set aside to cool
Sift the flour and cocoa together.
2. In a large bowl, cream together the butter and sugar with an electric whisk until light and fluffy.
Beat in the egg and vanilla extract. Fold in the flour mixture. Add in the chocolate and mix thoroughly to combine. Finally fold in the white chocolate chunks/chips. Cover the bowl and chill for 30 minutes.
3. Place teaspoons of the chilled cookie dough on 2 or 3 baking sheets lined with parchment, positioned at least 5cm (2in) apart, as they will spread once baking.
4. Bake in the top third of the oven for 10-15 minutes until cooked through but still soft in the middle. Leave on the trays for a few minutes, then transfer to a wire rack to cool.
(Hint- the cookies will harden once out of the oven so don’t worry if they seem too soft initially).
The cookies will keep in an airtight container for 3 days.
And these cookies are a perfectly accompanied by a hot chocolate with whipped cream and sprinkles. Sit back, scoff and enjoy!
If you give this recipe a go I would love to know! And do you have a recipe to share with me?
Love and hugs,
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