Chocolate Cookies

5 Jul

When the week-end approaches and we have a plan of going for a trip to the village, along with the family and having guests over lunch, I always think of some sweets recipes that would be suitable for desserts for a bunch of people, sitting and feeling full from eating all day long.

Cookies and small cakes are the perfect treat. These chocolate cookies are great to be enjoyed with a cup of coffee on a late afternoon, sitting outside the house enjoying the beautiful, scenic nature.

This recipe was so appropriate to be stored since I didn’t have the efforts to prepare and bake the cookies all in the same day. So I prepared the batter on the first night, refrigerated it and on the second evening I rolled them and baked them. It was so easy, no fuss at all.

Here’s the recipe by Olive magazine found on bbcgoodfood. A small hint before listing the ingredients; when the recipe says “press down lightly with your hand”, it means literary lightly and not flatten the cookie because when you do press hardly, after baking, the cookies will get a little bit harder from the edges, but will still be chewy and delicious from inside. For the second batch, I did press lightly and the cookies were much better than the first ones.

Chocolate crinkle cookies, makes 2 dozens

-175g plain chocolate, chopped

-4 tbsp unsalted butter

-175g plain flour

-1/2 tsp baking powder

-2 eggs, room temperature

-150g caster sugar

-1 tsp vanilla extract

-60g icing sugar

Heat the oven to 140 C. Melt the chocolate and butter in a bowl over simmering water. Cool. In a separate bowl, mix the flour, baking powder and 1/2 tsp salt.

Beat the eggs and sugar for 2 minutes, reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended. Cover the bowl and refrigerate for 1 1/2 hour or up to 2 days.

Put the icing sugar in a bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on a baking tray lined with baking papers and press lightly with your hand to flatten. Bake for 12 – 15 minutes. Let cool on the baking sheets for 5 minutes before removing on a rack to cool.



6 Responses to “Chocolate Cookies”

  1. Shady July 19, 2010 at 12:53 pm #

    Hello Fragolina,

    Does it matter much if you use low fat substances such as brown sugar etcc in this recipe??? Will the taste differ much.


    • Fragolina July 20, 2010 at 6:43 am #

      Thank you for your visit and glad you left a comment :). Well the fatty stuff are not just the white sugar, there is the butter, the chocolate… So just enjoy the sweets without thinking of the calorie intake… And yes we can substitute the white sugar with brown sugar. Why don’t you try it and let me know if it’ll work out. 🙂

      • Shady July 22, 2010 at 8:16 am #

        Alright will try it and get back to you on it :)..Thanks

      • Fragolina July 22, 2010 at 8:24 am #

        Great 🙂

  2. Confettina July 7, 2010 at 6:06 am #

    Looks easy and perfect for these hot summer days!

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