Sometimes chocolate is the only thing that will do. And sometimes only cookies will do. This recipe manages to get a triple helping of chocolate into these cookies: melted chocolate, cocoa powder and chocolate chips. If you gave up chocolate for Lent, you might want to save this recipe for Easter…
While they are truly very chocolatey, they are not too sickly sweet because they use plain (dark, or semisweet) chocolate and chocolate chips, and cocoa. The coffee granules give a very slight mocha taste which also helps to take the edge off the sweetness. Although it has to be said, despite my best efforts, I still couldn’t manage to eat two in a row without feeling like I should have stopped at one.
Unlike a lot of cookies they keep well for a few days (if they don’t all get eaten immediately) in an airtight tin. They are good with a cup of tea or coffee, or as a dessert with ice cream. I always think cookies are a great homemade gift to take to a friend’s: they are quick and easy to make, and quick and easy to eat. Just check whether they have given them up for Lent first!
This recipe makes about 20 medium sized cookies. Don’t be put off by the apparently long list of ingredients: they are very quick and easy.
50g plain chocolate
½ teaspoon coffee granules
70g caster sugar
70g soft brown sugar
1 egg, beaten
½ teaspoon vanilla essence
125g SR flour
15g cocoa powder
85g plain chocolate chips
Set the oven to 180ºC and flour a couple of baking sheets.
Melt the butter and chocolate together, taking care not to over heat. Stir in the coffee granules.
Allow to cool slightly and stir in the sugars, beaten egg and vanilla essence.
Sieve the flour and cocoa powder together and stir into the sugar mixture.
Finally add the chocolate chips.
Place rounded dessertspoons of cookie mixture on the baking trays, allowing space for them to spread.
Bake for 10 minutes and allow to cool for a few minutes on the baking sheet, before transferring to a wire rack.