Hello everyone! Now that I’m back from holiday I’ve been starting to gather up all my stuff to take back to uni, which got me thinking about freshers week. With my sister about to head to uni for her first year, and with different friends disappearing back week by week, I thought about the best way to make friends- biscuits! In my experience it’s hard to turn down an offer of a cookie and a cup of tea/hot chocolate/ coffee (or just the biscuit on it’s own). So, if you’re feeling a bit shy at uni, or wherever you are, what better way to tempt someone into being your friend! My favourite cookie recipe is from my Divine cookbook (see my brownies recipe), and they’re so easy to make as well as being amazingly chocolately! I especially love that they have whole pieces of chocolate instead of small chocolate chips, which breaks up the biscuit. Cookies are perfect for uni baking as they don’t need many ingredients and keep for a longer time than a lot of bakes. They’re even more perfect because the raw dough can be frozen, meaning you can have instant cookies on hand (see the ‘Handy Hints’ section at the bottom).
Preparation Time: 20/25 minutes
Baking Time: 12-15 minutes
100g Dark Chocolate
100g Caster Sugar
100g Light Muscovado Sugar
220g Plain Flour
3 Tablespoons Cocoa Powder
1/2 Teaspoon Baking Powder
1/2 Teaspoon Bicarbonate of Soda
(also 2-3 non-stick baking trays, ungreased)
1. Heat the oven to 180C/ 350F/ Gas 4.
2. Break up the chocolate into squares and put aside until needed.
3. Soften the butter by melting slightly, then add the sugars and mix with a hand whisk until soft and fluffy. Scrape down the sides then beat in the egg.
4. Add the flour, cocoa powder, baking powder and bicarbonate of soda and mix well until all the ingredients are incorporated.
5. Stir in the chocolate pieces.
6. Using a heaped tablespoon of mixture for each cookie, roll the mixture into balls and arrange on the baking trays. Flatten each with your fingers and space them well apart as they spread a fair bit in the oven.
7. Bake in a pre-heated oven for 12-15 minutes or until until firm. Remove from the oven and leave to cool for 5 minutes or so before transferring to a wire cooling rack to cool completely.
Pecan pieces- The recipe actually says to add 100g Pecan pieces with the chocolate, but I never add these as I’m not a fan!
Cooling- Make sure you transfer the cookies from the trays to wire cooling racks, as if you don’t they’ll stick to the tray and become a nightmare to unstick!
Tins- If you don’t have enough tins to spread them all out, bake one tray, transfer to cool then bake the next tray’s worth on the used tray. Or, if you’re feeling a adventurous, why not bake one big cookie? Just put all the mixture on one tray- it’s great for an alternative to a birthday cake, and keeps longer too!
How many?- I find this recipe makes about 15 cookies, but it depends on how big you like your cookies to be! They do spread lots so don’t be afraid if they look really small!
Freezing- Cookie dough is perfect for baking as it can be frozen and kept for ages! Make extra cookies (or just the normal recipe) and freeze the raw dough between greaseproof paper. Then, when you have a hankering for cookies, bake as many as you like directly from frozen. All you need to change is to add a little bit more time to the baking time.