Today I was feeling a bit sorry for myself so I decided to make the ultimate chocolate cookies - these are chocolate dough with Milky bar and Maltesers in, very indulgent and really quite gooey. Chocolate overload for when you need a good pick me up! At the moment I am a little obsessed with muscovado sugar, I think it makes good bakes taste even better when you want rich flavours, so instead of normal white or brown sugar I am experimenting with muscovado here.
Ingredients:
200g softened butter
300g light muscovado sugar
2 eggs
300g self raising flour
80g cocoa powder
1 tsp baking powder
2 tbsp of milk (if your dough is looking a bit stiff)
Any amount of chopped chocolate that you want to have as chunks in your cookies - I used two normal bags of Maltesers and 80g milky bar.
Method:
Preheat your oven to 180C/ 160C fan assisted and line two large baking trays.
In a bowl, cream together the butter and sugar until well mixed. Add in the eggs and beat until the mixture looks consistent.
In a second bowl, mix together the dry ingredients, and then add into the wet bowl. Mix well, and if you think the batter is a bit stiff this is the point to add your milk.
Throw in as much chocolate chunks as you desire and then spoon dollops onto your prepared baking trays. Make sure you leave room between these as they will expand during the baking.
Put in the oven for 12 minutes. When they come out of the oven they won't look fully cooked, but you want it this way. Leave them to cool completely on their trays on a cooling rack and they will harden up.
Once cool, sit back and enjoy with a nice cup of tea.
Note to self, whole Maltesers are a bit strange in cookies - next time I may crush them!
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| Stack of yummy cookies! |
Ingredients:
200g softened butter
300g light muscovado sugar
2 eggs
300g self raising flour
80g cocoa powder
1 tsp baking powder
2 tbsp of milk (if your dough is looking a bit stiff)
Any amount of chopped chocolate that you want to have as chunks in your cookies - I used two normal bags of Maltesers and 80g milky bar.
Method:
Preheat your oven to 180C/ 160C fan assisted and line two large baking trays.
In a bowl, cream together the butter and sugar until well mixed. Add in the eggs and beat until the mixture looks consistent.
In a second bowl, mix together the dry ingredients, and then add into the wet bowl. Mix well, and if you think the batter is a bit stiff this is the point to add your milk.
Throw in as much chocolate chunks as you desire and then spoon dollops onto your prepared baking trays. Make sure you leave room between these as they will expand during the baking.
Put in the oven for 12 minutes. When they come out of the oven they won't look fully cooked, but you want it this way. Leave them to cool completely on their trays on a cooling rack and they will harden up.
Once cool, sit back and enjoy with a nice cup of tea.
Note to self, whole Maltesers are a bit strange in cookies - next time I may crush them!
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