Chocolate cookies
Prep:
35 mins
Cook:
15 mins
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 bicarbonate of soda
5 tbsp freshly made espresso coffee
Sifted icing sugar, for dusting
450g light muscovado sugar
Place the butter and chocolate in a bowl and melt in a bain-marie.
Using a food processor or a stand mixer, whip the eggs and sugar together until they become light and creamy. This should take 3 or 4 minutes.
In a bowl, sieve the flour and baking soda.
Pour the egg and sugar mix into a bowl. Add the melted chocolate and the fresh espresso. Stir well. With a large metal spoon, gently stir in the flour and baking soda.
Cover with plastic wrap. Put in the refrigerator for a couple of hours or, best, leave it overnight.
Heat the oven to 180°C then line a baking tray with baking paper.
Make balls about the size of a walnut then cover them with icing sugar.
Lay them onto the baking tray and put in the oven for 10 to 12 minutes. Move them to a wire rack and let them cool down before serving.
Serves
35-40 biscuits
Preparation Time
35 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Chocolate, Eggs
Recipe Type
Party Food, Cakes & Baking, Dessert, Gifts, Cake Stall, Cookies & Biscuits
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
