|Quick to make, easy to eat|
I am running out of cookie ideas so will have to dig deeper for inspiration or revert back to baking cakes. We are getting used to having a container of cookies readily available for munching in the house which is cancelling out the steps I track each day. Oh well, these aren’t usual times.
This is another quick recipe to put together. It should take about 20 minutes preparation and then about 30 minutes in the refrigerator before baking. Double the recipe if you want a larger batch but with only two people eating the results this size is best for my home. Recipe should make about 25 small cookies.
85 grams all purpose flour
10 grams cocoa powder
1/2 teaspoon baking powder
pinch of salt
55 grams butter (room temperature)
100 grams brown sugar
1 teaspoon vanilla
145 grams chocolate (sweet chocolate or about 66% or less)
Please feel free to use a stand mixer if you have one for this recipe, but this recipe does not use one.
1. In medium size bowl, sift together the flour, cocoa powder, baking powder and salt.
2. In a small bowl, melt the chocolate over hot simmering water. When melted, remove from the heat and let cool.
3. In a large bowl, whisk the butter until soft and then add the brown sugar and whisk together. Then add the add the egg and mix well. Add the vanilla. Whisk in the chocolate in portions and mix well.
4. Add the dry ingredients to the chocolate mixture in portions and use a spatula to mix thoroughly. Cover with plastic wrap and put in the refrigerator for about 30 minutes so the dough will be easier to handle.
5. Preheat the oven to 180 degrees Celsius. Use a small spoon to spoon out the dough and lightly roll into round pieces about 20 grams each. I prefer small size cookies, but up to you on this point. Place the dough on a baking sheet lined with parchment paper or silpat. The cookies will spread when baked so leave room in between.
6. Bake for 12 – 15 minutes and let cool for a few minutes before removing from the pan. Enjoy!