Chocolate cookies

Prep: 35 mins
Cook: 15 mins
Chocolate cookies

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

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