Saturday, 7 May 2016

Recipe Post 2016 No.15- Yummy chocolate cookies!

Hey everyone!

How has the weather been wherever you live? Here in England, the weather is absolutely fabulous! For most of this week, my friends and I hang out outside and eat Lunch on benches in school - kind of like one massive picnic. Today, my family are hosting a BBQ and I offered to make these cookies because they're a pleasurable on a warm,sunshiny day in our back garden BBQ and are great to freeze for another occasion!

To make these "intense chocolate cookies", you'll need:

125g/4oz of good quality dark chocolate
150g/ 5 1/4oz of plain flour
30g/1oz of cocoa,sifted.                  

1/2tsp of salt
125g /4oz of unsalted butter,softened
75g/40z of light brown sugar
50g/2oz of caster sugar
1 tsp of vanilla extract (I didn't add any because I couldn't find any in my nearest store-this may be different for you)
1 free-range egg, preferably cold from the fridge
350g/ 12 1/4 oz of dark chocolate chips (easy to find in most supermarket nad baking stores).


Begin by pre-heating the oven to 170C/325F,Gas Mark 3.

In a heatproof bowl, break the dark chocolate into pieces. Set
this over a pan of barely simmering water. Heat, stirring occasionally,until melted.

Pour into a large bowl: flour,cocoa, bicarbonate of soda and salt and mix well.
Separately, cream and both sugars together until light and
fluffy. Add in the melted chocolate and stir well.

Beat in the vanilla extract and crack in the egg and then
mix in the dry ingredients. Once just combined, stir in the chocolate chips.

Scoop out 12 equal portions of the mixture-
according to Nigella Lawson, an ice-cream scoop and a palette knife are the best tools for the job- and place onto a lined baking sheet about 6cm/2 1/2in apart. Do not flatten them as they will rise themselves in the oven. I attempted her technique but failed instantly. Therefore I just used a teaspoon to blobb the mixture onto the baking tray.

Place into the oven and bake for 18minutes (you do not need to check over these cookies every 10 minutes) then test with a skewer. The result should be semi-clean and not with wet mix. If you accidently pierce a chocolate chip,try again.

Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them onto a cooling rack to harden as they cool.


And Voilà! I had decorated my cookies with chopped chocolate. I cannot wait to try them out- I'll let you know what I thought of them in next week's post.

A few pointers before this posts ends...

  • I remember in one of my blog posts, I had said I sent my Cranberry Muffin Recipe to this author called Cathy Cassidy and I'd promised to let you know if I found out anything. Well... I did and she accepted my recipe post and published it onto her blog. As soon as I saw it there, I was dancing to "Smile" by Avril Lavigne because I was SOOO pleased to see that she liked my recipe! Click here to see my showcased recipe!
  • One day, my mum had given my this drink called "Vitness Tonics" and it is AMAZING! It's bascialy a drink that
     helps with your skin's completion and it's a great drink. I definitely recommend it.
  • If there are any baking or recipe posts that you'll like my to publish in the nearby future, suggest them to me at:!
  • This week I wanted to share with you my fave quote which I've added to a collage that still is in the process of being crafted...

  • And finally... have a great weekend! I hope you enjoy the sunshine and I'll publish a post hopefully next week!

#sweetreats xxx

1 comment:

  1. Oooh! These look ESPECIALLY yummy? How was it?

    MissFF x