Nigella's chocolate mint cookies
METHOD:
1.
Preheat the oven to 180°C/gas mark 4.
2.
Cream the butter and brown sugar (I use a freestanding mixer for ease), then beat in the vanilla extract and the egg.
3.
Mix the flour, cocoa and baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in the chocolate chips.
4.
Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one.
5.
Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with some newspaper on the surface underneath to catch any escaping glaze later.
6.
Put the glaze ingredients into a saucepan and heat until combined.
7.
Using a teaspoon, zig-zag the glaze over each cooling cookie.
1.
Preheat the oven to 180°C/gas mark 4.
2.
Cream the butter and brown sugar (I use a freestanding mixer for ease), then beat in the vanilla extract and the egg.
3.
Mix the flour, cocoa and baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in the chocolate chips.
4.
Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one.
5.
Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with some newspaper on the surface underneath to catch any escaping glaze later.
6.
Put the glaze ingredients into a saucepan and heat until combined.
7.
Using a teaspoon, zig-zag the glaze over each cooling cookie.
INGREDIENTS:
100g soft butter
150g light brown sugar
1 teaspoon vanilla extract
1 egg
150g flour
35g cocoa powder
1/2 teaspoon baking powder
200g dark chocolate chips
FOR THE GLAZE
75g icing sugar
1 x 15ml tablespoon cocoa, sieved
2 x 15ml tablespoons boiling water
1/4 teaspoon peppermint extract (I use Boyajian Natural Peppermint Flavour)Serving Size : Makes 26
150g light brown sugar
1 teaspoon vanilla extract
1 egg
150g flour
35g cocoa powder
1/2 teaspoon baking powder
200g dark chocolate chips
FOR THE GLAZE
75g icing sugar
1 x 15ml tablespoon cocoa, sieved
2 x 15ml tablespoons boiling water
1/4 teaspoon peppermint extract (I use Boyajian Natural Peppermint Flavour)Serving Size : Makes 26
I love chocolate recipes - may try this one looks fab! All the best with your new blog.
ReplyDelete