I have just burnt my tongue!!!!! These cookies looked and smelt so good coming out of the oven, that I shoved one in my mouth and now have singed taste buds…..but it was SO worth it!!
What is not to like about baking cookies? They’re quick, easy, don’t need any paraphernalia, and make your house smell yum!!
And add to all of the above, raw cookie dough is one of my all time faves to steal direct from the bowl!!!
Biscuits and Cookies are widely thought of in as being in the same baking category, and I suppose, the way the start as a dough, they are. But, the Traditional British Biccy and the American Cookie are very different in the time taken from dough to ready.
Now, I love British Biccies. Bourbons, Custard Creams, Jam Sandwiches and Decorated Butter Biscuits are ALL on my list of baking favourites, but to get them looking decadent they take time and concentration, whereas cookies are a case of mix, divide and bake……what could be easier?
Chocolate Chip Cookies are always a big hit. Double Chocolate Chip adds an extra hint of lushness. But for a festive feel, why not add a bit of mintyness?
These are made with a combination of Dark Brown Sugar and Caster Sugar, which give a soft brownie type texture to the inside once you’ve got through the crunchy crust. They have the slightest hint of a cool minty taste which contrasts beautifully with the indulgent chocolate.
Minty Double Choc Chip Cookies
70 gms Dark Brown Sugar
100 gms Caster Sugar
125 gms Butter – use from a block, NOT spreadable or out of a tub
40 gms Cocoa
160 gms Plain Flour
1 tspn Bicarb of Soda
2 x 40(ish) gms Mint Aero Bars chopped into choc chip size pieces
50 gms Dark Choc Chips
Pre-heat your oven to 140c (fan 120c), Gas Mark 2
Cream the butter, dark brown sugar and caster sugar together
Add the egg and mix through
Sieve in the cocoa, flour and bicarb of soda and mix till you get a stiff thick dough
Add the chipped Mint Aero Bars and Dark Choc Chips and mix through the dough until its evenly distributed
Chill in the fridge for 30 minutes
Line 3 baking sheets with greaseproof paper
Roll the dough into 10 equal balls (about 1.5 to 2 inches across), and place the balls onto the lined baking sheets. Make sure you have enough room for the dough to spread whilst cooking. I try to put no more than 4 balls on each sheet.
Press the balls down very slightly with the palm of your hand – they should look like slightly flat-topped balls – NOT TOTALLY FLAT!!
Bake in the oven for 10 to 15 minutes, or until crispy around the edges.
Remove from the oven and allow to cool for 10 minutes (Burn warning – do not eat immediately)
Transfer to a wire rack to cool completely and then enjoy with a nice cuppa, or if your feeling a bit American, why not dunk in a glass of cold milk?