I’ve done some baking! I had a craving last night for some cookies and decided on these ones which are a combination of recipes from from the New York Times and Tanya Burr’s blog. I would definitely recommend using a stand mixer for these cookies as the batter gets quite thick, but other than that these are super easy and quick to make.
All you need is:
1 cup all-purpose flour
3/4 cup cocoa powder
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
10 tbsp butter, melted
3/4 cup brown sugar
2/3 cup sugar
1 large egg
2 tsp vanilla extract
1 bar Cadbury’s milk chocolate
1 large handful chocolate chips
1-2 dashes of milk
To start, preheat your oven to 350 degrees Fahrenheit. Then mix together the dry ingredients (flour, cocoa, salt, baking powder, baking soda) and set aside. In the stand-up mixer, beat the butter and sugars until smooth. Once that is mixed, add in the egg and vanilla. Then slowly add in the dry ingredients and mix until everything is incorporated. At this point, the mixture may look a bit thick and dry, so add dashes of milk until it looks good to you. I ended up adding two splashes of milk and it was a great consistency.
Now for the chocolate! I used one smaller bar of Cadbury’s milk chocolate, and just broke each of the squares in half and mixed the chunks in. I wanted cookies with some huge chunks of gooey chocolate, and this worked perfectly. Then, because there wasn’t quite enough chocolate, I added in a large handful of semi-sweet chocolate chips.
I always bake on big stone trays, which sounds weird if you don’t know what I’m talking about. But if you click here or here, you can see what they are. If you don’t have one or two, I would highly recommend them, they’re honestly such a lifesaver. There’s no need to grease them or use baking paper, and they’re so easy to clean.
I wanted to make some huge cookies, but the rest of the people in my house aren’t the biggest fan of enormous ones, so I did 4, gigantic, handfuls of dough and then the rest as golfball sized balls. The smaller cookies baked for 12 minutes and the bigger for 17 minutes.
I am so happy with how these turned out, they’re absolutely delicious. On two of the cookies I stuck a square of Lindt white chocolate on the top. They made a bit of a mess in the oven, but once the cookies cooled they were so good.
I hope you enjoy this recipe, and let me know if you make them! I’m going to go crash and eat some delicious chocolatey cookies!