These cookies are ridiculous. Ridiculous as in delicious. And ridiculous as in calorific. But did I say delicious? Cos they are, and they freeze well too so are a good one to make in advance and freeze for lunch boxes during the week...
The recipe is taken from Nigella Express.
125g dark chocolate
150g plain flour
30g cocoa, sifted
1 tsp bicarbonate of soda
125g butter, softened
75g light brown sugar
50g caster sugar
1 tsp vanilla extract
1 egg
350g chocolate chips (I like to use a mix of plain, milk and white)
Begin by creaming together the butter and sugars. Add the flour, cocoa, bicarb and vanilla along with the egg. Fold in the chocolate chips and mix well. Pull off small pieces, about the size of a walnut, roll in to a ball and place on lined baking sheet. Flatten slightly. You can usually get 6-9 on each sheet.
Bake at 160 degrees for about 10 mins. Leave to cool slightly before moving to a cooling rack. Scoff whilst warm or else leave to cool completely before stacking into a freezer bag and freezing.
I like this recipe for Blondies:
ReplyDeleteFor a smallish square tin (18ish cm)
Butter and line tin
100g white chocolate
100 g butter
2 eggs
200g caster sugar
a dash of vanilla essence
50g plain flour
(I like to add a pinch of baking powder as well)
100 g raspberrys
1. Melt butter and chocolate - leave to cool
2. Whisk eggs with vanilla essence, add half sugar, combine, add other half of sugar, combine
3. Add melted butter and chocolate to egg and sugar mixture.
4. Sift in flour and baking powder, then fold in
5. Pour mixture into tin
6. Add raspberrys to mixture
7. Oven 180 fan for 25 minutes
Check that it is done with skewer (mixture too wet, let it cook for another 3 minutes, then try again)
Blondies will still be very crumbly and moist but also very moreish.
yum! They sound delicious!
ReplyDelete