chocolate

Chocolate Cookies

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After hearing raves about it, I stole this recipe from Tanya Burr’s blog. The only issue was transferring everything over to American units and finding my way around certain ingredients. The recipe ended up being more than simple with a bit of tweaking of my own. I’ve included both ounces and cups measurements to make it easier

Ingredients

  • Butter – 7/8 cup ≈ 7 ounces
    Although the original recipe doesn’t call for either, I used salted butter.
  • Baker’s sugar – 1.25 cups ≈ 10.5 ounces
    Original recipe calls for “caster sugar,” which essentially is British lingo for extra fina sugar. Look for sugar labeled “extra” or “very fine,” or “baker’s sugar.”
  • 1 large egg
  • Coco powder – 1/3 cup ≈ 2.6 ounces
  • Self-rising flour – 1.2 cups ≈ 9.7 ounces
    US grocery stores do carry “self-rising” flour, but regular flour could also be used as long as it’s combined with 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder.
  • 1 large bar of white chocolate for baking
  • 1 large bar of milk/dark/bittersweet chocolate
    Original recipe makes adding one more milk chocolate optional, though I found adding just one to be more than enough.
  • Optional: dash of milk

Also needed: parchment paper.

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Method
Preheat oven to 390 degrees fahrenheit.
Mix together butter and sugar ( I just used a wooden spoon to do this).
Crack in the egg.
Mix in the rest of the dry ingredients: coco powder and flour.
If mixture looks too dry, add a bit of milk.
Add in broken pieces of chocolate bars to the mixture with your hands.
Line baking trays with parchment paper. I found that this recipe works wonderfully with huge cookies, so be generous with your handfuls when placing them on the tray. I was able to make a total of 13 cookies – a baker’s dozen!
Leave cookies in oven for 11 minutes. The original recipes stresses this point, as the cookies will not look done, but they are! Leaving them longer will make them harder than they need to be.
Wait for them to cool for 30 minutes (if you can!).
Enjoy!

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Easy & Healthy “Ice Cream”

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Please, please, please don’t be fooled by the lack of color in the picture above; this really is about the most cheerful dessert you can make in less than 5 minutes! So easy anyone could’ve thought this up (as I’m sure they have) but go ahead and take the credit while you’re putting this together in the blender. All you’ll need is:

  • 1 frozen banana (I recommend an overripe one for it to be sweeter)
  • Nut butter (I used almond)
  • Trader Joe’s Dark Chocolate Nibs (the secret ingredient!)

The measurements for these ingredients is really up to you. If you’re wondering, I used about 1 generous tablespoon of almond butter and about half the container of the Dark Chocolate Nibs. Just mix all these ingredients in a blender and voila! You may want to only do half the banana first with the full measurements of the other ingredients, then blend in the other half once it’s mushier. Wow. Never though I’d use “mushier” in a sentence. The Dark Chocolate Nibs really do make all the difference! Of course the dessert is still good without them, but they do help. If there isn’t a Trader Joe’s in your area, you could use a dark chocolate chip alternative, though these are a lot closer to actual cocoa versus the store candy, so get it as natural as it can be with none of that milk chocolate stuff. Happy blending!

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