Sinfully decadent, these cookies have a more cake-like texture than the other ones I make. These go spectacularly well with coffee or tea, and its easy to switch the different kinds of chocolate in the recipe to ones that suit your taste.
Ingredients
- 1 ½ cups flour (all-purpose)
- 1 tsp baking soda
- Pinch of salt
- 4 tbsp cocoa powder
- 155g unsalted butter, softened
- ½ cup white sugar
- ½ cup raw sugar
- 1 egg
- ½ tsp vanilla essence
- 2-3 tbsp milk
- ½ cup milk chocolate chips
- ½ cup white chocolate chips
- ½ cup chocolate covered hazelnuts, chopped
Method
Preheat oven to 160°C, and line two baking trays with parchment paper.
Combine the flour, salt, cocoa powder and baking soda together in a bowl, and set aside.
In another bowl, cream the butter with the sugars until fluffy, add the egg and vanilla, and mix well. Add in the flour mixture one tablespoon at a time, until well combined. If the dough is too dry, add in the milk a little at a time.
Fold in the chocolate, and then using a tablespoon, drop the dough onto the lined baking tray, leaving a few inches between each cookie. Flatten each cookie slightly with a teaspoon, and bake for 10-12 minutes.
Cool the cookies on the sheet for 5 min and then remove to a plate to cool completely.
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