Everyone who knows me will be well aware of my persistently unsatisfied sweet tooth. I’m one of those girls who keeps snacks in rotation in her handbag, who always has a Kinder Bueno at hand incase someone nearby happens to faint from low blood sugar levels, and who bookmarks sweet treat recipes in a folder named ‘Eat Up, Buttercup’.
A couple of weeks ago, I pulled up a recipe from one of my favourite bloggers ever. Anna of Vivianna Does Makeup never ceases to amaze me with her daily (sometimes twice daily) blog posts of beauty musings, complete with envious photography skills and witty, well-written copy. As well as being an expert in all things makeup, Anna loves to post about some of her home baked treats, which I’m very much grateful for. Without her, I wouldn’t have discovered this cookie recipe that I now consider sacred and utterly heavenly.
To keep my waist a little happier, I’ve edited a couple of measurements in Anna’s recipe. Anna also encourages experimentation with this recipe, and has admitted to popping a few spoonfuls of peanut butter into the mix…that’s one I’ll be trying out in my next baking session!
So, tonight I popped on my apron and played some songs from my starred Spotify playlist while whipping up these tasty treats!
200g unsalted butter, 260g caster sugar, 1 large, free range egg, 275g self-raising flour, 50g cocoa powder, and a bar or three (the big ones!) of your favourite chocolate.
Pop your butter into the microwave for a few seconds to soften it a little, then mix it with the caster sugar. Crack in your egg, and mix again. Next, add in the self-raising flour and cocoa powder and give it a good mix. By this point, the consistency might be a little dry so add a tiny splash of milk to bind it together until it feels ‘damp’ (that’s a technical cooking word). Break your bar(s) of chocolate right down to little pieces and throw them into the mix.
Line a couple of trays with greaseproof paper, and start forming your dough into little balls. You can either make them a little bigger to make 12, like I have done above, or smaller to make 16. Leave big gaps around the cookies as they will expand in size when in the oven.
Bake for 10 minutes at 200 degrees celsius. The result should be a cookie with a little crunch on the outside and gooey goodness on the inside. Tasty!
I decorated mine with some white chocolate star sprinkles, but feel free to adorn in whichever way takes your fancy!This entry was posted in Life. Bookmark the permalink. ← From The Coast To The Capital: A Weekend In London The Glastonbury 2013 Playlist →