It's been a bit of a busy week at the Châteaux Boulanger, so I needed something easy to make to get me through to today. I'm not sure if I've posted this recipe before, but it's definitely worth repeating as it's a great one. These chocolatey cookies are soft and chewy, but with a slight biscuitiness that makes them ideal for both nibbling and dunking. It's also really easy to scale up if you need a big batch, or if like me you mysteriously run out quicker than expected!
Prep time: 10 Minutes
Baking time: 14-16 Minutes (Plus some time to chill)
115g Unsalted Butter (Softened)
200g Caster Sugar
1 Medium Egg (Beaten)
1tsp Vanilla Extract
150g Baking Powder
25g Cocoa Powder
1/2tsp Baking Powder
So you should all know the score by now! Cream the butter into the sugar and beat in the egg with the vanilla extract. Sift in the plain flour with the baking powder and cocoa then mix together to a stiff batter. This will be a bit of a slog but keep at it! Spoon the mixture onto some cling film, wrap up and place in the fridge for an hour to firm up. It'll also keep overnight if you want to make in advance.
Preheat the oven to 180C/350F/Gas 4 and line 2 large flat baking sheets with baking paper. Remove the firm cookie dough from the oven, break off some of it and roll into a ball, slightly larger than a golf ball. Repeat for the rest of the dough and place on the trays, evenly spaced apart. They will spread until flat during baking so make sure you leave a decent gap between each ball. Place in the centre of the oven for about 14-16 minutes, until spread and starting to crack on the surface. Remove from the oven and leave to cool on the trays for about 20 minutes, then carefully peel from the paper and leave to cool completely on a wire rack. Finished!