You HAVE to try these! (and since it contains no eggs, you can eat all the cookie dough you want! I'm not a cookie dough person, but OH MY GOSH - this dough tastes like chocolate ice cream!!! Make a double batch - you'll probably need it!
You'll need :
1 1/4 cups plain flour
1/3 cup natural unsweetened cocoa powder
1/2 tsp baking soda
165g butter, room temperature
2/3 cup firmly packed brown sugar
1/4 cup sugar
1 tsp vanilla
1 tsp fine sea salt
150g chocolate chopped finely. I normally just use choc chips. Because Pete eats all the other chocolate before i get to cook with it!
Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla and sea salt; beat until fluffy, about 2 minutes. Add flour mixture and combine. Add chopped chocolate; mix just to distribute . Roll into small balls and press out on bikkie tray.
Preheat oven to 150 degrees C. Line 2 baking sheets with baking paper. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11-12 minutes. Transfer to rack; cool. Keep well away from husband, or you'll have none left...
1/3 cup natural unsweetened cocoa powder
1/2 tsp baking soda
165g butter, room temperature
2/3 cup firmly packed brown sugar
1/4 cup sugar
1 tsp vanilla
1 tsp fine sea salt
150g chocolate chopped finely. I normally just use choc chips. Because Pete eats all the other chocolate before i get to cook with it!
Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla and sea salt; beat until fluffy, about 2 minutes. Add flour mixture and combine. Add chopped chocolate; mix just to distribute . Roll into small balls and press out on bikkie tray.
Preheat oven to 150 degrees C. Line 2 baking sheets with baking paper. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11-12 minutes. Transfer to rack; cool. Keep well away from husband, or you'll have none left...
The original recipe says to roll them into logs and slice them, but I prefer to roll them into balls and press them out. They're nicer if they're slightly on the undercooked side, rather than the overcooked side too, they go really fudgy and yummy!
To adapt this to gluten free, just substitute the plain flour for gluten free plain flour (I prefer white wings brand, it seems to bake the best), and make sure the choc chips are gluten free.
Enjoy!
x Rita
1 comment:
Well Pete certainly seems to be enjoying them! I am gonna make them for Harry and I tonight!
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