Chocolate Cookies
Easy to make crispy chocolate cookies which can be stored in an air-tight container and served with evening tea.
Servings 15
Ingredients
- 8 tbsp unsalted butter
- 1 ⅓ cup all purpose flour
- ¾ cup granulated sugar +2 tbsp
- 1 large egg
- 250 grams dark chocolate melted
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Heat oven to 180 deg C. Line a baking tray with butter paper, set aside.
- In a mixing bowl using a cake beater mix together butter and sugar on medium-high speed until light and fluffy about 5 min. Add egg, mix on high speed to combine.
- In a bowl, whisk together flour, baking soda, and salt. Add to butter mixture, mix on medium-low speed to combine for about 20 seconds. Now add the melted chocolate and mix well.
- Using two spoons, drop about 2 tsp butter on the baking sheet, repeat spacing them 3 inches apart.
- Bake for 7 min. Sprinkle cookies with sugar and bake until just golden about 7 min. more.
- Slide butter paper onto a wire rack, let cool for 15 min.
- Store in airtight container.
Notes
Tips: After mixing the dough keep it in the refrigerator for 15 to 20 min. When the dough is firm you can easily make a nice shape and flatten it on your palm.