So sometimes you feel all virtuous and wonderful and that apple really satisfies you, but other times if you don’t have some chocolate you might kill someone. But what to have, milk chocolate will satisfy the initial craving but ½ hour later you’re going through the cupboard in search of MORE!
My recommendation is my Giant Chocolate Cookie, they are made with 70% coco dark chocolate, milk chocolate chips, brown and regular sugar and vanilla extract. For some reason, and I’m not a nutritionist, the high coco content seems to give lasting satisfaction and one is enough – not a phrase I’m used to using, most of the time one is never enough!
I recommend you purchase reusable baking sheets, not only do they eliminate the need for grease proof paper the also mean that you don’t have to butter the grease proof paper to make sure that the cookies never stick. They are only a couple of Euros but they save a lot of hassle!
Don’t be tempted to melt the chocolate in a microwave unless it’s something you do frequently, it burns very easily (just ask my friend who runs a crèche who’s fire alarm is regularly triggered by the staff nuking the chocolate to make crispy buns!). You don’t need an expensive ban-maree, just get a glass bowl and sit it over a pan of water but make sure that the bottom of the bowl doesn’t touch the water!
Ingredients – Makes 10 approx
125g dark chocolate (must be more than 70% coca)
150g plain flour
30g coca (recommend coca rouge if you can get it)
1 tsp bicarbonate of soda
½ tsp salt
125g unsalted butter
75g brown sugar
50g caster (superfine) sugar
1-2 tsp vanilla extract (not essence!!)
1 large egg (from the fridge)
350g milk chocolate chips
- Preheat the oven to 170oC
- Melt the chocolate in a ban-maree.
- With an electric mixer cream the butter and sugars together
- Add the melted chocolate to the creamed butter and sugar and mix well
- Beat the egg and vanilla together and mix into the mixture from step 3 above
- Sift in the flour, coca and bicarbonate of soda into the wet mixture until it’s all combined
- Mix in all the chocolate chips, the mixture is quite heavy at this point but make sure they are evenly spread through the mixture
- Divide the mixture into 10 to 12 large scoops over 2 baking trays with plenty of room to spread out as the mixture will spread as it bakes
- Bake for 18 to 25 minutes, until a skewer can come out clean when you pierce the cookie but if you hit a chocolate chip try again!
- Allow the cookies to cool for 5 minutes on the baking tray before transferring to a wire rack to finish cooling
Next Time: Soda Bread