Cookbook Challenge W23 (Chocolate) – Rich chocolate chunk biscuits

Cookbook Challenge

Cookbook Challenge

This week we celebrate the 30th of a good old friend. We have known each other for almost a decade. I wanted to make this present a little special and so I baked some chocolate cookies as part of the present to her. So the pressure was on and as we all know – I am NO baker. I returned to my one and only baking cookbook called Baking by Anneka Manning.

I munched on pieces while chopping them into manageable pieces. (Forgetting that the recipe did require 400g of chocolate in total)

Dark chocolate blocks

Dark chocolate blocks

And as all non-bakers, we will to blame it on something else other than ourselves. So I threw my old orange plastic $10 scales and bought a brand new digital scales thinking that it will solve ALL my issues with baking. I got the scale at Myer’s recent mid season sale and plus I had a $10 birthday voucher so it didn’t cost me very much.  So did it make me a better baker?

New digital scales

New digital scales

Hazel nuts

Hazel nuts

Ingredients:

  • 200g good quality dark chocolate chopped
  • 125 unsalted butter, cubed
  • 100g brown sugar
  • 2 eggs
  • 190g plain flour, sifted
  • 40g self-raising flour, sifted
  • 200g good quality dark chocolate extra, chopped
  • 60g hazelnut, roughly chopped
Chocolate and hazel nut mixture

Chocolate and hazel nut mixture

Method:

  1. Place the chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted and smooth. Remove the bowl and allow it to cool for at least 15 minutes
  2. Beat butter and sugar until all combined. Beat in the cool chocolate. Add 1 egg and beat well and then add the other
  3. Sift the 2 flour together, add a small pinch of salt. Add 1/2 the sifted flour to the chocolate mixture and use a wooden spoon to mix until combined. Add the rest of the flour, extra chocolate and hazelnut and combine
  4. Cover with plastic wrap and place in fridge for an hour
  5. Pre-heat oven to 160C. Line tray with baking paper
  6. Roll 1 tbsp of mixture into balls and place them 4cm apart. Flatten the balls slightly. Do it in batches. Place remaining dough in fridge. Bake each batch for 16 – 18 minutes or until biscuits are firm and slightly cracked on top
  7. Remove from oven and set aside for 3 minutes and move to wire rack to cool completely. Repeat with remaining dough
Rich chocolate chunk cookies

Rich chocolate chunk cookies

I can now declare that I suck at baking. The first batch turned out a little dry and the second was slightly better. I think I left it in the oven for too long. Not sure it is meant to be chewy though. I guess I need to put in more effort in baking and try again. But I do like about these cookies are it isn’t too sweet. I kept some for ourselves and it made good dunking biscuits for hot chocolate. :)

I hope she likes the chocolate cookies and the winter accessories from Tasmania. Happy birthday sweetie!

How do I make sure that biscuits do not dry out? Is there a tip to share?