Tuesday, November 2, 2010

Totally Chocolate Chocolate Cookies

These are totally chocolate, chocolate chip cookies. They contain chocolate in four forms: cocoa powder, melted chocolate, dark chocolate bits and white chocolate bits. The original recipe called for chocolate chips which I found out I did not have. Instead I chopped up some dark chocolate and white chocolate. This resulted in a much richer cookie. But what's wrong with that?

I did give some out to celebrate the end of yearlies. They were hugely appreciated. With so much chocolate, these cookies can sink a ship with its decadence. Due to the price of chocolate, these were probably also the most expensive cookies I've ever made. All the more to prize them for.

Some news: It is very likely that I will be moving this blog to Tumblr. Friends have told me that Tumblr is better for blogs with a lot of photos. If you wish to know my new link, please e-mail me at thesetastesofmine@gmail.com. I am only doing this because there are some people who I do not wish to know my new blog's address. I will keep this blog running but I am not sure what will happen in the future. I would appreciate it if my followers could follow me on Tumblr, once I get the new blog running.



Adapted from a recipe by Nigella Lawson

Makes around 40

125g dark chocolate, minimum 70% cocoa solids
150g flour
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
125g dark chocolate, chopped
125g white chocolate, chopped

1. Preheat the oven to 170°C. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.

2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.

3. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.

4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate.

5. Roll out tablespoons of the mixture and place on a lined baking sheet about 5cm apart. Flatten them slightly.

6. Cook for 18 minutes, testing with a toothpick to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.

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

1 comment:

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