As readers of my blog will know there is never such a thing as too much chocolate. These cookies are delicious and perfect for the afternoon with a cup of tea or coffee. These cookies are packed and ready to go in a care parcel headed overseas to my gorgeous boyfriend, although I have to admit I had to sample one or two for quality purposes only, I assure you .
125g 70% cocoa dark chocolate
1 teaspoon bi-carb soda
1/2 teaspoon of salt
125g soft butter
125g brown sugar (originally recipe called for 50g white sugar and 75g brown sugar)
1 teaspoon vanilla extract
350g of chocolate chips
- Preheat the oven to 170 degrees celsius.
- Cream the butter and sugar. I do this in my food processor as it’s nice and quick and you don’t get any splatters.
- Melt the chocolate in the microwave and then add to the butter and sugar along with the vanilla extract. Blitz again in the food processor.
- Add the egg and blitz again until smooth.
- Add the flour, cocoa, salt and bi-carb into the processor and blitz again. At this point the mix will be a bit stiff and sticky.
- Pour the mix into a bowl and add the chocolate chips and mix through.
- Using an ice cream scoop, scoop out the mixture onto the tray into 18 cookies of even size. Don’t flatten the cookies too much.
- Bake for 18 minutes and test with a cake tester to make sure it comes out semi-clean.
- Leave to cool on the baking tray slightly and then transfer to the cooling rack.
The cookies are best enjoyed warm.
Note: The tea flower is from Oriental Tea House, called Love and Prosperitea.
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