Chocolate Cookie
Although they use cocoa instead of chocolate, these biscuits are crisp, crumbly and have a lovely concentrated chocolate flavour. To make them even more indulgent, add the golden syrup chocolate chips on p.360 towards the end of mixing for a double choc chip biscuit.
The dough can be frozen in individual portions and baked for surprise guests.
Ingredients
Makes approx. 20 biscuits
| 135 | g | Plain flour |
| 10 | g | Cocoa powder |
| 1/2 | tsp | Bicarbonate of soda |
| 1/2 | tsp | Salt |
| 115 | g | Cold unsalted butter, cubed |
| 130 | g | Unrefined caster sugar |
Method
- Pre-heat the oven to 190C.
- Sift the flour, cocoa powder, bicarbonate of soda and salt together into a bowl, and set to one side.
- Using a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until the mixture becomes light and fluffy (approximately 5 minutes).
- Reduce the speed of the mixer to low, then add the flour mixture to the mixing bowl. Continue to mix until the dough comes together.
- Using an ice-cream scoop, portion the dough into balls (approximately 40g per ball). Place them on a parchment lined baking tray roughly 10cm apart.
- Place the tray in the oven for 10 minutes.
- Allow to cool on the tray for 2 minutes before placing the biscuits on a cooling rack to cool completely.
- The biscuits will keep for up to 5 days in an airtight tin.