Chocolate drenched cookies - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 225 Butter (unsalted)
- 150 g Unrefined demerara sugar
- Sea salt
- 250 g Plain white flour
- 100 g Cocoa powder dark
- ½ Vanilla pods seeds scraped out
- 1 Egg(s) (free range) medium
- 50 g Cocoa nibs or chocolate chips
- 300 g Dark chocolate
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1
Preheat the oven to 180°C (350°F, gas mark 4).
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2
Place the butter, sugar and salt in a saucepan and melt thoroughly.
For this step you'll need:
- 225 Butter (unsalted)
- 150g Unrefined demerara sugar
- Sea salt
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3
Remove from the heat and add the flour, cocoa powder, vanilla seeds (or 1/2 teaspoon extract) and the egg, mixing thoroughly. Add the cocoa nibs and allow the cookie dough to cool for 5 minutes.
For this step you'll need:
- 250g Plain white flour
- 100g Cocoa powder dark
- ½ Vanilla pods seeds scraped out
- 1 Egg(s) (free range) medium
- 50g Cocoa nibs or chocolate chips
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4
On a parchment-lined baking tray, place generous scoops of the dough, leaving 7.5 cm between each cookie. You’ll probably need to bake in two or three batches. Bake for 8 to 10 minutes, then leave to cool completely.
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5
Once you have baked your cookies and resisted eating them all while warm, the next step is to drench them in chocolate. Chop the dark chocolate into 1cm pieces and place in a bain-marie to melt slowly until smooth and lump-free. Dip half of each cookie in the tempered chocolate and place back on the parchment paper to let the chocolate cool and set fully.
For this step you'll need:
- 300g Dark chocolate
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6
Store the cookies in an airtight container or leave on a plate for everyone to eat while fresh. They won’t last long!