Recipes

You always need to have biscuits | Caramelised Chocolate Cookies

Having successfully moved into university, i am now enjoying the freedom of a kitchen more or less to myself. I am loving planning my meals over a few days and cooking so gorgeous food, i am hoping to start sharing them with you over the next few weeks.

This cookie recipe is something i have had in my back pocket for years. They are something my new housemate Tash has smelt me cooking the last few days and as she asked for the recipe i thought i would share it here too!

This is a large dough but is great to be frozen and cooked on demand, perfect for late night study sessions. Its also really cheap to make, the only expense is the bitter chocolate (which i bought reduced from Sainsburys). I also think the trick of using the butter and sugar to make caramel before making your dough makes such a good rainy autumn flavour style. Perfect for warming up from the storm.


Caramelised Chocolate Cookies

img_0942.jpgIngredients

  • 100g Dark Cooking Chocolate (i used 87% dark)
  • 1 egg
  • 1tsp Salt
  • 1 tsp Baking Powder
  • 1 cup of caster sugar
  • 1 cup of butter, cubed
  • 2 cups of self-raising flour

 

Method

  1. Preheat the oven to 160C. Grease a baking tray with a small piece of butter.

  2. Melt the butter, in a bowl or mug, in the microwave until it is slightly browning around the edges. Pour this into the sugar and mix until it goes a dark caramel colour and completely combined.

  3. Add sieve flour, salt, baking powder and vanilla extract into mixture and fold until a dough begins to form. Add chopped chocolate and combine evenly.

  4. Add the egg and kneed into a firm dough. Roll dough into a long sausage about 2.5cm wide. Cut in half, roll in clingfilm and chill for 5mins.
  5. If you intend on freezing your dough, freeze it now! I kept 1/4 of the dough out to make a batch and froze the rest.
  6. Slice into approximately half cm slices, re-round the slices and place on greased baking tray and bake for 10-12minutes.
  7. Cool slightly and Serve!

NB: Wrap the dough before slicing in clingfilm, can be stored in the freezer for unto three months. Due to the egg, i don’t recommend eating it as cookie dough. Just let thaw enough to slice and stick in the oven!

img_09401.jpg
I made a quarter of the dough into cookies for this and got 14 cookies, therefore you can probably get 50ish cookies from this batch is you stay around this size!

4 thoughts on “You always need to have biscuits | Caramelised Chocolate Cookies”

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