I turned one of my earlier Brownie recipes into a cookie! To be honest, these were inspired by the many versions of the same on Instagram lately, and for fear of missing out, I followed suit. Henceforth known as #fomocookies.
These are quick to make too!
Makes 20 – 22 cookies
- 300g dark chocolate (70% best chocolate, I used Valrhona), chopped
- 160g unsalted butter, cubed (I use Westgold)
- 145g plain flour
- 1 tablespoon finely ground instant coffee powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 200g brown sugar
- 50g caster sugar
- 2 eggs (about 55g each)
- 1 tablespoon water
- Salt flakes, for sprinkling
- Place the dark chocolate and butter into a medium sized heat-proof bowl set over a saucepan of barely simmering water.
- Heat on a medium-low heat, stirring often, until melted and smooth. Remove from the heat and set aside to cool.
- In a separate mixing bowl, whisk together the flour, coffee powder, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the brown sugar, caster sugar and eggs on medium speed, until thick, doubled in volume, and light caramel in color (about 4 minutes). Add in the melted and slightly cooled dark chocolate. Continue to whisk until well incorporated. You may have to scrape down the sides of the bowl.
- Set the mixer speed to medium and add in the dry ingredients. Whisk until just combined, then, add in the water. Continue to whisk until homogenise. The dough should be fluid, and form a thick flowing trail when the whisk is lifted. Remove the bowl from the stand mixer and set it in the fridge to chill for at least 15 minutes, or up to an hour. (Not any longer or it will be too hard to scoop.)
- Meanwhile, preheat the oven temperature to 180 degrees Celsius. Line three large baking trays with baking paper.
- Using a small cookie scoop, scoop the dough evenly onto the prepared cookie sheets. The dough should be soft but will hold its shape when being scooped. If not, leave in the fridge for a further 15 minutes. Place 6-8 scoops on each cookie sheet with plenty of room to spread. Drop the sheets against the kitchen bench to slightly flatten the cookies. Sprinkle over a little of the flaked sea salt.
- Bake the cookies for a total of 11 minutes. To make crinkles (method is according to Sarah Kieffer), you’ll have to do the following steps:
Set a timer for 11 minutes of baking. Place sheets in.
After 5 minutes, rotate the cookie sheet half-way around. Lift and drop the sheet against the oven rack to deflate the cookies. A small circle of crinkles should be visible on the outer edge of the cookies. Close the oven door and allow the cookies to rise again.
2 minutes later, again lift and drop the tray against the oven rack to deflate and further crinkle the cookies. They will be very visible (I was so excited when I saw these!) Bake for another 2 minutes.
Repeat one more time of lift and drop, and bake one last 2 minutes.
The cookies should be flat with plenty of crinkles. They should be just firm around the edges and set in the middle.
Remove from the oven and let the cookies cool on their trays for 10 minutes, then to a wire rack to cool further.
I’m borderline obsessed with hazelnuts. One of my favourite ways of incorporating them are in these bars. I have been planning on making something with the Hogarth Milk Chocolate Hazelnut logs and an idea came to mind as I was making my gazillionth cookie over the Easter weekend: how about stuffing these inside a cookie?
I wanted a chocolate cookie that is on the dark side, and used Valrhona’s cocoa powder for the cookie dough.
The hazelnut log was cut into 20 semi circular pieces and placed in between layers of dough.
It was so exciting to break open the baked cookies to see the gooey filling. So delicious too!
If you can’t find hazelnut chocolate, you can freeze a rolled log of Nutella and use that instead.
Makes exactly 20 cookies
- 1 Hogarth chocolate milk chocolate hazelnut log, halved lengthwise and diced into 20 pieces
- 110g (1/2 cup) unsalted butter (I used Westgold), softened
- 90g (1/2 cup) brown sugar
- 45g (1/4 cup) caster sugar
- 1 egg, medium sized, about 50g
- 2g (1/2 tsp) vanilla paste
- 120g (1 cup) plain flour
- 40g (1/3 cup) your best cocoa powder
- 3g (1/2 tsp) baking soda
- 3g (1/2 tsp) salt
- 1g (1/2 tsp) instant coffee powder
- Prepare the hazelnut chocolate pieces by halving the Hogarth milk chocolate log lengthwise. Chop the logs into 20 pieces.
- Preheat oven to 180C. Line two baking sheets with baking paper.
- Cream butter and sugars in a medium sized bowl, until pale and slightly fluffy. Add egg and vanilla.
- In a separate bowl mix flour with cocoa powder, baking soda, salt and instant coffee powder.
- Add flour mixture to the butter mixture. Mix to combine into a soft dough.
- Divide dough into 20 portions.
- Take one portion of the dough and roughly half it into 2 pieces. Flatten the centre of one piece with your thumb slightly, add a piece of the hazelnut chocolate log and cover with the other piece of dough around to seal it in. Make sure the chocolate is fully enclosed. Place on the baking sheet, well spaced apart. Repeat with the rest of the dough to make 20 cookies.
- Bake for 10-12 minutes, remove and leave it to cool on the baking sheet for at least 5 minutes.
- Transfer the cookies to a cooling rack to cool slightly.
Enjoy warm (best!) and with a glass of milk.
I love getting maximum yield out of minimal efforts. The fact that a single batch of cookie dough produces a large amount of little bites that will last our family for a while (er, like 2 weeks) gives me great satisfaction. These are very cute too as gifts at children’s parties.
1 cup (250g) butter, softened
1 cup sugar
2 tsp vanilla extract
3 cups plain flour (or 2 3/4 cups plain flour and 1/4 cup cocoa powder if you want chocolate ones)
2.5 tsp baking powder
Cream butter and sugar until creamy. Add egg, vanilla extract and beat till combined. Add flour (and cocoa powder if using) and baking powder, mix to combine. Roll dough into a smooth rectangular shape, and let it rest in the fridge for 30 minutes.
Taking a third of the dough, roll it out on a floured board to a 0.4mm thickness. Using cookie cutters to cut shapes out as desired. Here J is using some Klio ones. Press the cookie cutter down onto your dough to cut out the shape of the cookie.
See the little stick on the centre of the cutter? It has a spring mechanism and when depressed, will imprint some additional patterns on your cookie.
See how J pushes the stick to help get the dough out of the cookie cutter.
Carefully peel the dough off the cutter.
There you have it! Gather scraps, re-roll and recut until you’ve used up the dough.
Bake at 175 degrees C for 10-12 minutes. Cool on a wire rack.
How cute are they!