This delicious cookies just couldn't get off my mind the moment I saw it being posted by Diana Gale of Domestic Goddess Wannabe. If my children are around I would have bake it straight away, but I simply have to wait until just before Christmas when they are all back for the holiday. This is one cookies to die for and right after Christmas I have to bake another batch for them to bring back to their work station to enjoy.
Ingredients:
1 1/3 cup plain flour
3 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup unsalted butter (room temperature)
1/3 cup caster sugar
1/3 cup dark brown sugar
1 large egg (room temperature)
1/3 cup Nutella
1 tsp salt
1 cup semi-sweet chocolate chips
Methods:
- Cream butter, caster sugar and brown sugar until light and fluffy.
- Add egg and nutella, mix to combine using the cake mixture.
- Fold in the sifted dry ingredients : flour, baking powder, baking soda and salt in 2 batches until just combined.
- Fold in the chocolate chips and stir with a spatula until well combined.
- Transfer the dough into a bowl, cover with cling film and chill overnight.
- To bake, use an ice cream scoop to form balls of dough and place them on a lined baking tray. Leave more space in between as the dough will spread out while baking.
- Bake in a preheated oven of 180 degrees Celsius for about 10 to 12 minutes (depending on the type of oven we are using) and a few more minutes if you want the cookies to be more crispy. Do note that these cookies will not be totally crispy through.
- When baked, allow the cookies to cool on the baking tray for about 5 minutes before transferring them onto a wire rack to cool completely. Cookies can be stored 7 - 10 days in an air tight container in a cool, dry place.
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