Thursday, March 7, 2013

Chocoholic cookies

Mr T defending HIS cookies
 Cookies are a great standby for when you are feeling peckish, one of your nieces/nephews/kid's friends etc are calling over or if you have like me a Mr T living with you who is always asking 'do I smell chocolate?'... 
These cookies are dead easy to make, need a bit of chilling time and you can even invite any of the above to help you. Kids will love rolling the dough in the icing sugar and will love the look when they come out with their crackled top. A word of warning tho - these cookies are addictive to any chocoholic and have to be hidden..... Mr T even counted them in the tin so that I couldn't give any away. 40 cookies lasted not even 2 days. So you have been warned :-) These cookies taste great when they are still slightly warm, they will be soft and almost gooey but will harden to a nice crunch when cooled.

 Chocolate cookies
  • 200g plain chocolate
  • 90g Unsalted butter
  • 115g caster sugar
  • 3 eggs
  • 1tsp vanilla essence
  • 215g plain flour
  • 1/2 tsp baking powder
  • 25 g grated plain chocolate
  • Icing sugar for rolling

Melt the chocolate and butter over a low heat in a saucepan. Keep stirring until smooth.

Remove from heat. Stir in the sugar and keep stirring until the sugar has dissolved. Add the eggs - one by one - stirring well between each egg. Add the vanilla essence.

Sift the flour and baking powder into a bowl, add the finely grated chocolate. Gradually add the melted chocolate mixture, in batches until well combined.

Cover the bowl with cling film and chill for at least an hour.

Preheat oven to 160c

Cover 2 baking sheets with baking paper.

Put the icing sugar into a bowl. Using a spoon, scoop out walnut size pieces of dough a roll into a ball. Toss in the icing sugar, tap off excess icing sugar and place on a baking sheet. Space apart as the cookies will spread. Continue with the rest and bake  for about 15 mins until the top of the cookies is slightly set but still soft.

Remove carefully onto wired rack and leave to cool.

Makes about 40

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