Very Chocolatey Cookies
Image from purplefoodie.com
I love cookies and I'm sure most people do. I also love chocolate and I'm sure many people do also.
These are a mix between both. A gooey center with soft chocolate and tradition choc-cookie outside.
Makes 20 cookies
Ingredients:
Butter- 75g/3 ounces
Sugar- 75g/3 ounces
Flour- 120g/4 ounces
1 egg yolk
1 teaspoon of vanilla essense
1 teaspoon of baking powder
1 tablespoon of cocoa powder
1 tablespoon of milk (or more to soften the dough)
Chocolate chips for stuffing the cookies
Pre-heat at 325 Fahrenhiet, 170 degrees centigrade gas mark 3 and grease a tray
In a bowl, beat the butter and sugar together until pale and creamy. Add the vanilla essense followed by the egg yolk and continue to beat until light ad fluffy. Sift together the flour, baking powder and cocoa before folding into the butter mixture.The dough will be dry and crumbly – it’s supposed to be this way but if you want, add a tablespoon or so of water if you think it’s absolutely necessary. Now wrap the dough in cling film and let it rest in the fridge for 30 minutes. Next, roll out the dough and then cut out circles of diameter 2 inches (or 5cm). Place the chocolate (as much as you can fit) and squish the edges together so the chocolate is in the middle. Place on greased tray and bake for 9-11 minutes. Remove on to a cooling rack and it's ready to eat when cooled. Great dunked in cold milk as well!
These are a mix between both. A gooey center with soft chocolate and tradition choc-cookie outside.
Makes 20 cookies
Ingredients:
Butter- 75g/3 ounces
Sugar- 75g/3 ounces
Flour- 120g/4 ounces
1 egg yolk
1 teaspoon of vanilla essense
1 teaspoon of baking powder
1 tablespoon of cocoa powder
1 tablespoon of milk (or more to soften the dough)
Chocolate chips for stuffing the cookies
Pre-heat at 325 Fahrenhiet, 170 degrees centigrade gas mark 3 and grease a tray
In a bowl, beat the butter and sugar together until pale and creamy. Add the vanilla essense followed by the egg yolk and continue to beat until light ad fluffy. Sift together the flour, baking powder and cocoa before folding into the butter mixture.The dough will be dry and crumbly – it’s supposed to be this way but if you want, add a tablespoon or so of water if you think it’s absolutely necessary. Now wrap the dough in cling film and let it rest in the fridge for 30 minutes. Next, roll out the dough and then cut out circles of diameter 2 inches (or 5cm). Place the chocolate (as much as you can fit) and squish the edges together so the chocolate is in the middle. Place on greased tray and bake for 9-11 minutes. Remove on to a cooling rack and it's ready to eat when cooled. Great dunked in cold milk as well!