Melted chocolate cookies
Soft cookies made by mixing melted chocolate into a buttery dough.
Ingredients
- 125 g unsalted butter, softened
- 80 g caster sugar
- 1 egg
- 180 g plain flour
- 1 tsp (5 ml) baking powder
- 140 g chocolate (dark or milk)
Method
- Chop the chocolate and melt it in a bowl set over a pan of barely simmering water, without letting the bowl touch the water. Stir until smooth and leave it to cool for 10 minutes.
- Beat the softened butter and sugar for 2-3 minutes until pale and creamy, then beat in the egg.
- Stir in the cooled melted chocolate. Sift in the flour and baking powder and mix to a soft, smooth dough.
- Cover the dough and chill it for at least 1 hour, until it is firm enough to shape.
- Heat the oven to 180°C (conventional, not fan) and line two baking trays with baking paper. Scoop walnut-sized pieces of dough onto the trays, 4-5 cm apart, and press them down lightly.
- Bake for 12-15 minutes, until the edges are set and the bases are golden; the centres will still be soft.
- Leave the cookies on the tray for 10 minutes, then move them to a wire rack; they firm up as they cool.
Note: If the dough is still very soft after chilling, give it another hour in the fridge before shaping.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.