Serves: 3 dozen cookies
Chocolaty, delicious and so easy to make, these chocolate cookies are such a delight to make and eat! I make about a dozen of these at a time. I made these cookies last week for a very dear friend who was leaving the city. She absolutely loved it! It takes less than 20-25 minutes to prepare and bake. Have them with a warm glass of milk or coffee, or wrap them up in cute pouches, these make absolutely great gifts! The recipe yields about 36 cookies, but if you don’t need so many halve the recipe for 18 cookies and so forth. If you are a vegetarian, or if you are adjusting the recipe, I’d suggest you not to use eggs. Use milk as required to hold the dough together.
INGREDIENTS:
1. 2 cups flour
2. 2 cups sugar
3. ¾ cup cocoa powder
4. 2 eggs (Alternatively you may use milk or water)
5. 2 sticks of unsalted butter, softened
6. 1 tbsp vanilla extract
7. 1 tsp baking powder
8. ½ tsp salt
9. 1 cup dark chocolate chips
10. Icing sugar for garnish (optional)
METHOD:
1. In a large bowl add butter and sugar whisk it till creamy.
2. Add eggs and vanilla extract and mix until well combined.
3. In another bowl, mix flour, cocoa powder, baking powder and salt. Add half of this into the egg-butter mixture and mix well. Once it completely blends, add in the remaining and mix well.
4. Preheat the oven at 180 degrees Celsius.
5. Roll the dough about 2 inches in thickness. Using a cookie cutter, cut them into desired shapes.
6. Place it in the oven and bake for 10 minutes or until when the skewer comes out clean. (Note the cookie should be soft in the centre but the skewer should not have any wet mixture)
7. Let it cool. Garnish with sieved icing sugar and serve.
TIPS: I read this in one of the posts by Nigella Lawson. If you do not require as many cookies as the recipe yields, bake as many cookie as required and freeze the remaining. Mould the cookies and place them on a tray and freeze them. Once they are hard, take a freezer bag, put them in and seal it and keep it in the freezer and bake them later when required!
Recipe by: Sukanya Saha