Chocolate cookies

Method

1. Melt the butter and chocolate together in a bowl set over a pan of boiling water.

2. Whisk the eggs and sugar in a food processor or standing mixer for 3-4 minutes until pale and thick.

3. Sift the flour and baking soda into a bowl.

4. Tip the egg and sugar mixture into a large mixing bowl. Stir in the warm chocolate mix and the espresso. Carefully fold in the sifted flour and baking soda, using a large metal spoon.

5. Cover with cling film and leave in the fridge, overnight or for at least a couple of hours.

6. Preheat the oven to 180°C/gas 4. Line a baking sheet with baking parchment.

7. Divide the mixture into walnut-sized balls, then roll them in sifted icing sugar.

8. Place on the baking sheet and bake for 10-12 minutes. Allow to cool on a rack.

Comments                        add a comment

can i bake chocolate cookies in conventi0n oven?

Brilliant recipe, came out perfect and nice to find a recipe that makes enough for a big family. I used cheap dark chocolate and Clover spread instead and they came out just fine.

Ingredients

350g dark chocolate, 70% cocoa solids, broken in pieces
350g unsalted Butter, cut into small chunks
3 Eggs
500g self-raising flour
1 1/2 tsp baking soda
5 tbsp freshly made espresso coffee
Sifted icing sugar, for dusting
450g light muscovado sugar, light muscovado sugar

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