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)
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?
- 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
- 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
- Beat butter and sugar until all combined. Beat in the cool chocolate. Add 1 egg and beat well and then add the other
- 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
- Cover with plastic wrap and place in fridge for an hour
- Pre-heat oven to 160C. Line tray with baking paper
- 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
- Remove from oven and set aside for 3 minutes and move to wire rack to cool completely. Repeat with remaining dough
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?