Fudge Cookies

July 12, 2018

 

 

Hello lovely people!

 

Did someone say fudge chocolate cookies? Oh yes, right, that was me... This is what I made yesterday to have as a pick me up (sometimes we all need some sweet comfort food in our lives), and it was just to die for! I always need fresh baked goods in my house to have with tea or while I'm baking/cooking something else to nibble on in the mean time. The beauty about this recipe is that real dark chocolate was used to create this beautiful brown colour and to make the stunning cracks on the top. I find this cookie to be one of the prettiest I've ever made, not just one of the tastiest and here is the recipe for you lovely people!

 

I know I haven't been posting much lately, life has gotten away with me since the end of Ramadaan but I will no longer neglect this blog, and upload as much as possible form now on. Sometimes I just create something and forget to post, but when I see you all asking me when the recipe is going up, it inspires me to get back to writing and doing the most! So thank you for keeping me in check and for loving my recipes as much as I do. 

 

Recipe: Fudge chocolate cookies

Yields: 15 cookies

 

Ingredients:

 

  • 200g Dark (Lindt) chocolate, at least 80% dark chocolate

  • 4 tbsp. butter

  • 2/3 cup plain flour

  • 1/2 tsp. baking powder

  • A pinch of salt

  • 2 large free-range eggs

  • 3/4 cup brown sugar

  • 1 tsp. vanilla extract

  • 1/4 tsp. cinnamon powder

 

Method:

 

  • First things first, preheat your oven to 175 C. 

  • Put your butter and chocolate into a bowl and microwave until smooth and creamy. Every 10-20 seconds give it a stir so it doesn't burn. 

  • In a separate bowl, whisk together the flour, salt, cinnamon powder and baking powder. 

  • Using a whisk attachment for your mixer, mix the eggs and brown sugar together until the colour becomes light and creamy looking, and then add the vanilla. 

  • Once the eggs and sugar are done, add the chocolate, mix well and then add the flour mixture and combine just for a few minutes (3 minutes max, don't over mix).

  • The batter should be semi-firm, but if it is too runny, then refrigerate for 15 minutes.

  • Use a tablespoon to scoop your batter onto a tray lined with parchment paper. The scoop may not come out perfectly round due to the batter consistency, try not to flatten it, as it will ruin the cracks.

  • I baked mine for 9.5 minutes, longer than 12 minutes is too long. Remember that leaving them semi-uncooked, will allow them to set better so don't feel the need to bake for too long. The gooey inside is achieved when the cookie is not fully baked. 

  • Let it sit on the tray for a few minutes, and then enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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