So to pick myself right back up I did something I hadn’t done in a while. In fact, since I made these cupcakes for my birthday last fall…
Now while I do technically love to bake and certainly have a thing for sugary treats, you may remember from my latest New Year’s resolutions, that I don’t actually eat any sweets. Which is of course rather unfortunate in one of these please-leave-me-alone-I-just-want-to-eat-my-feelings kind of situations.
But I am happy to report that I did in fact manage to prevent the beast lurking inside of me from going on a raging cookie killing spree.
(Those tend to result in quite the mess and I am not really up for spring cleaning just yet.)
The beast didn’t even come out for “just a little nibble”, which is quite the success really. So I ended up giving the cookies away, which was
sad incredibly therapeutic the
most sensible solution.
I am even happier to announce that my little baking venture actually had the desired effect and I felt a lot more at peace with myself once that delicious smell of gooey chocolate melting away on freshly baked cookie batter hit me.
The chocolate bar must be man kind’s greatest invention. I’m sure of it.
These cookies are one of my favorites; incredibly rich, but oh so good! I tend to make them as big as I can get them filling them with all the deliciousness I have lying around. Aside from the chocolate chunks, nuts and dried fruits go really well with the batter. But then again, pretty much anything does. I mean, it’s chocolate!
200g butter, room temperature
300g granulated sugar
1 large egg
275g all-purpose flour
30g unsweetened cocoa powder
1/2 chocolate bar, dark, chopped into chunks
1/2 chocolate bar, white, chopped into chunks
1 handful of nuts of your choice (e.g. hazelnuts), chopped into chunks
Preheat oven to 200° Celsius. Cream together the softened butter and granulated sugar in a large mixing bowl or stand mixer until pale and very soft. Add the large egg and beat until fully incorporated. Add the sifted dry ingredients and mix to combine. If the dough turns out too thick, add a splash of milk. Finally, fold in the chopped chocolate and nuts.
Spoon the dough into large balls and place them onto a baking tray lined with baking parchment, flattening the top of the dough balls as you do so. Bake on the middle shelf of the preheated oven for 10-12 minutes, until the edges of the cookies are firm and the middle is still slightly soft.
Allow the cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool for another 10 minutes before serving.
Store the cookies in an airtight container for 4-5 days.