I have a confession to make: I’m not a big fan of cookies.
There. I said it. You can all abandon me now – please don’t! 😉
I like biscuits a lot, though! I make cookies because I’m lazy sometimes. Well, I’m lazy most of the time but I only make cookies when I’m feeling REALLY lazy 🙂
(adapted from Dorie Greenspan’s Baking, From My Home to Yours)
yields about 36 cookies
150 g flour
30 g cocoa powder
½ tsp bicarb
140 g butter, at room temperature
150 g muscovado sugar
50 g sugar
¼ tsp salt
1 tsp vanilla extract
100 g cappuccino buttons (chips, drops or whatever you call those chocolate buttons that melt :P)
Beat butter for about 2 minutes with an electric mixer until it gets paler and creamy. Add sugars, salt and vanilla and beat again until it gets fluffy. Sift in flour, cocoa and bicarb and mix at low speed just until combined. Add the cappuccino buttons and stir with a wooden spoon.
Line 3 baking trays with parchment and drop the batter using a small ice cream scoop, allowing them some room to spread. Let them sit in the fridge for 3 hours (or up to 2 days – alternatively, you can freeze them).
Preheat oven to 180°C and bake them for about 12 minutes – they will look underdone, don’t worry, that’s the way they should look like. Leave them to cool on the trays for about 5 minutes before taking them to a wire rack to cool completely.