Rich Fudgy Chocolate Cookies
These are extremely good. When I was beginning my research project for the perfect chewy chocolate chip cookie, I received many, many recipes from many people. One of my friends remarked on the coincidence that she had just that day received a chocolate cookie recipe from a workmate. This workmate is apparently a pretty top baker, and promised for months to send this recipe, which she promptly forwarded to me to try. (this friend is not the baking type! :- ) )
It was after a few batches of substandard CCC recipes that I was feeling a bit disheartened, and quite frankly, a bit sick of choc chip cookies (?!), that I chose to try this. Because it was a variation on a CCC, I thought it might be a nice taste change, and yet sort of, almost, possibly, technically fit the research proejct criteria. Ahem. Any excuse.
These are very rich and definitely fudgey; almost like a brownie in biscuit-form. The inclusion of cocoa as well as chocolate helps with both the soft texture and the intense chocolate flavour. What I loved was that I didn't have to get obsessive about cooking times; a few minutes too much or too little won't affect their texture too much, unlike a standard choc chip cookie which can turn into choc chipboard if you lose track of minutes. Perhaps they were just a tad too sweet for my taste; whilst there were no problems eating them, I felt that tickle in the throat and need to cough that you get after something intensely sweet, and I noticed several of my workmates having the same reaction. 350g is a lot of brown sugar, and I think it could be reduced a little without sacrificing the flavour or texture.
These were very popular, and those of you who have been following my baking-for-the-mystery-workplace project will be interested to know that they have instigated a score card and comments sheet for my weekly effort. Perhaps you might be interested in seeing this particular feedback?
Heh. "Room for improvement"?! I felt a bit affronted by Ken's comment, until his true motive was revealed; "If I write they were good, she'll stop making them!" he proclaimed upon interrogation. Huh! I would also like to point out that Joe has a degree in English Communication from an American university. Lol! His professors must be very proud.... ;-)
As you can see, the soft, fudgey texture I loved wasn't appeciated by all. Doesn't that just go to prove that the perfect cookie is differently perfect for different people.
Read on for the recipe:
I've included the recipe exactly how it was notated by workmate of my friend.
Rich Fudgy Chocolate Biscuits
250g dark chocolate
350g Soft Brown Sugar (or possibly less says Niki)
Vanilla Paste (if you can get it) or Extract – just a splodge
275g Self Raising Flour
50g Cocoa Powder
White Chocolate Chips (optional) – quantity to taste (I used small milk chocolate drops)
Preheat the oven to 160C (fanforced).
Melt chocolate and butter together in the microwave.
Add sugar and beat with a hand held whizzer.
Add eggs one by one while continuing to beat.
Add vanilla paste (or extract).
Sift flour and cocoa together and fold into chocolate mixture.
Fold in choc chips.
Line baking trays with non-stick baking paper and use two teaspoons to drop dollops mixture well spaced out on the trays.
Bake for about fifteen minutes.