Chocolate Sugar Cookies

From the blog I was dying to find a simple roll outchocolate cookie dough that was different from my chocolate freckle mix so that I could try out my new Ikea animal cutters and I found something that was just perfect. Who doesn’t want squirrel cookies?

3 cups plain flour

½ teaspoon salt

½ teaspoon baking powder

1 cup unsalted butter, softened

1 ½ cups caster sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cup unsweetened cocoa

Preheat the oven to 170’C. Whisk flour, salt and baking powder in a bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in an electric mixer. Gradually add flour mix and combine until smooth. Wrap in glad wrap and chill in the fridge for an hour. Roll out cookie dough on floured surface or between 2 sheets of baking paper. Cut out into desired shapes. Bake on trays lined with baking paper for 8 to 11 minutes depending on the thickness of your rolled out dough, until the edges are firm and the centre slightly soft and puffy. Cool on a wire rack.

Such an easy recipe with great results that pleased the masses I am glad to say. I initially made a batch of squirrels, snails and moose for Daniel and I, after waiting for the dough to come together and washing up I had had enough of standing in the kitchen and rolling out dough so I used about a quarter and put the rest in the fridge. I rolled out the rest on Friday night, making more squirrels and a few moose for Daniel as he liked these the best. With the rest of the dough I decided to cut out circles (with an espresso cup because I don’t have round cutters) and bake them then decorate them with white chocolate ganache Mercedes-Benz star emblems. I gave these away at a barbeque that was held at work the next day and I am pleased to announce that everyone loved them.

The hardest part of this recipe is resisting adding any liquid while waiting for the dough to come together. I really thought it was going to need some milk to help it to combine, but gradually and very slowly it all came together and formed a lovely soft dough. It is quite a tough dough to roll out, mainly because it is such a large recipe. I rolled mine in ¼ lots, so that I had better control of the overall thickness. The dough is equally as delicious uncooked, but make sure you leave some for the cookies! This recipe calls for unsweeted cocoa, I had a couple of types, I was going to use my expensive dutch one but on Thursday night we had popped into Costco after work and they had Hershey’s, and it is delicious. A lovely change from the expensive stuff!

It was so nice to get feedback from people who don’t know me and my cooking. All the feedback I received on Saturday was positive and there were a gang of kids who demolished half the jar in about 15 minutes. The main comment I received was how lovely it was to have a cookie with a soft centre. I have to admit this is also one of my favourite things about this cookie. To make the ganche I just used some white chocolate melts that I had left over from something else mixed with a few teaspoons of thickened cream and piped it from a bag fitted with a size 2 nozzle. It was really easy once I got the hang of it. I felt really good to get some of my creations out to a wider audience and hopefully I can continue this further into the future.

Love Sonia



Incredibly Easy Chocolate Cookies

This recipe came from my Nigella cook book and is called Granny Boyd’s Chocolate Cookies. I can see why they are Granny friendly, super easy and very very cheap. With only 4 ingredients you’ll be wondering why you didn’t think of this yourself. Same sort of texture as shortbread with a light chocolatey flavour makes these little mouthfuls endlessly moreish.

2 cups SR Flour

2 tbs cocoa powder

7 tbs caster sugar

240g unsalted butter (room temperature)

Preheat the oven to 160C and line 2 flat trays with baking paper. In a bowl cream butter and sugar together with a spoon until all combined. Sift in flour and cocoa powder and stir until it forms a dough. Do not add any liquid, keep stirring it will come good and form a lovely soft buttery dough. Roll small balls of the dough, about the size of walnuts and place on the lined trays, leaving enough space for them to spread a little. Once you have filled the trays, make fork press marks on the tops of all of the cookies. Place in the oven for 5 minutes then turn the oven down to 150C and bake for another 12-15 minutes. They should be firm to the touch but not hard. Remove from oven and place on a wire rack to cool completely then store in an airtight container.

I would tell you how many this recipe makes but it depends on your interpretation of a walnut. I would tell you how long you can keep these for but I don’t think ours will last more than 2 days, they are already 2/3’s gone! Just shows how delicious they are! As mentioned before they have a crumbly and melty texture like shortbread but the thickness and size make them more like an American cookie, it’s hard to describe these in any other way than with made up words.

I was about to get the beaters out to cream the butter and sugar when I decided to touch the butter to check how melted it was, by leaving it out for an hour it was incredibly soft and using the beaters would have been a waste of time, so just check your butter and you might be able to save on washing up like I did. They took about 3 minutes to mix up and about 5 minutes to roll and press, so really for 8 minutes work this stash of cookies is well worth your time either for yourself or as a quick present. I only made half a batch as I get quite frustrated rolling cookie balls and just want it to be over with, so half a batch does us just fine. I got about 46 out of the half batch, but they are small, just a bit bigger than a 50c piece.

If I had any complaints it would be to myself for not buying the lindt cocoa powder I saw last week, I think they would be nicer with it but the nestle does the job just fine too. Thinking about it now these would be perfect for cooking with children because it is a one bowl, one spoon recipe and lots of little hands makes rolling a lot quicker. I suppose you could add nuts or chocolate chunks to this if you needed something a little bit fancier, but I like them plain and simple.

This week there may be an extra post or two as my Mum is coming to visit and we have a special something planned for Saturday breakfast in addition to my normal weekend baking so keep your eyes peeled for updates. Happy Monday every one!

Love Sonia x