You know what happens when you take a lazy nap after a decadent Sunday afternoon meal? You just might wake up with a deep craving for chocolate cookies.
I stumbled onto this recipe blindly. It makes soft, chewy cookies like Fox’s if you ever had those. These are dead easy to make and the secret is just good ingredients mixed with the least bit of effort. Perfect dark chocolate satisfaction with a mug of warm tea!
- 1 cup of flour
- 100 gms of dark chocolate (melted or at room temperature)
- 1 ½ tbsp of dutch cocoa
- ¾ cup of soft brown sugar. If you have Demerara then powder it in a mixer. If you don’t have both substitute with caster sugar.
- ½ cup of butter at room temperature
- ½ tsp baking powder
- 1 tsp vanilla essence
- ½ cup of crunchy muesli (optional or substitute for toasted oats or toasted walnuts / almonds)
- Splash of cold milk
Let’s get cooking
If you don’t have the chocolate at room temperature break it up into pieces and melt in a bowl over a vessel of hot water or just blitz it in the microwave at half power for 30 seconds.
If the butter is cold then cut it up into little pieces and microwave at half power for 30 seconds.
Take a large bowl and pour in the flour, add the baking powder, sugar, muesli, chocolate, butter. Pour in the vanilla essence and add a splash of milk and start mixing. Careful with the milk because you want a consistency of crumbly clay. The cookie should just about come together as you mush it.
Butter and flour a baking sheet or lay parchment paper. Scoop out small balls with a small icecream scoop or just use two spoons to gather balls. Flatten the balls on the baking sheet with the back of a spoon or your fingers. It’s ok if they are a bit wonky!
Bake in a preheated oven for 10 minutes at 190 degrees C. They will rise just a bit and the texture will be cracked. Remove and let cool till they slightly harden and can be removed. If you can resist not gobbling them straight away let them cool for sometime till they harden more.