Before you ask, no I have not attempted to
make cookies from the cocoa butter creams one finds in the Body Shop (Even
though they do smell DELICIOUS). The cocoa butter I have used in this recipe is
entirely edible and available online or from specialist retailers. I picked mine up
from my good friends at Rococo…
Pale in colour, hard and quite brittle in
texture it’s a rather unusual ingredient, but when used instead of butter provides
a lovely soft and rounded cocoa flavour which works beautifully in both sweet
and savoury dishes.
With this recipe I’ve kept things simple with
some chocolate chip cookies, which always go down a treat with friends and
family. You’ll get about 18 out of the quantity of mixture and if you have big
enough baking trays can do them in two batches of nine. You’ll have to chill
the mixture prior to baking but that means you can make the dough well in
advance, even the night before baking. Huzzah!
Prep time: 20 Mins (Plus an hour or two
chilling time)
Baking time: 15-17 Mins (Depending on size)
75g Cocoa Butter
35g Unsalted Butter
100g Light Muscovado Sugar
75g Caster Sugar
150g Plain Flour
1/2tsp Baking Powder
A pinch of Salt
1 Large Egg (Beaten)
1tsp Vanilla Extract
300g Dark Chocolate Chips
To the kitchen once more! Gently
melt together the cocoa butter and unsalted butter (be careful if doing this in
a microwave), then set to one side to cool slightly.
In a large mixing bowl mix together
the sugars, flour, baking powder and salt until no lumps remain, then make a
well in the middle. Pour in the melted butters, egg and vanilla extract, then
mix vigorously until smooth and glossy. Finally, fold through the chocolate
chips.
Lay out a double of layer of
clingfilm and blob the sticky dough along the centre line. Wrap up into a long
sausage, secure at either end then pop in the fridge for at least an hour to
firm up.
Once you are ready to baking, preheat the oven to 180C/350F/Gas 4 and line two large,
flat baking trays with baking paper. Take the firm dough from the fridge, slice
off fat disks (About 2cm thick) with a sharp knife and place evenly spaced apart on your prepared
trays. As I mentioned above you should get around 18 from the quantity of
mixture. Bake in the centre of the oven for around 15 minutes, until the
cookies have spread and are a light golden brown, then remove from the oven. When you are happy the cookies are baked carefully
slide the paper from the trays (with the cookies still on) and
leave to cool for about 20-30 minutes. When the cookies have had a chance to
firm up, peel from the paper and return to the wire rack until you are ready to
devour. All done!
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