Today I woke up to an overcast sky and an appetite for baking. Since Natalie was busy with Taste of Japan, I couldn't exactly snap my fingers and have her appear in my kitchen ready to bake. So at 9am, under a gloomy sky, I set out to bake a batch of cookies by myself.
Dark Chocolate Cookies (Chocolate Lace Crisps)
(Recipe adapted from "Australian Women's Weekly: Cupcakes and Cookies")
- 100 g dark cooking chocolate, chopped coarsely
- 80 g butter, chopped
- 1/2 cup caster sugar
- 1 egg, beaten lightly
- 1 cup plain flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1/4 cup icing sugar
- Melt chocolate and butter in small saucepan over low heat. Transfer to medium bowl.
- Stir in caster sugar, egg and sifted flour, cocoa and soda. Cover; refrigerate about 15 mins or until mixture is firm enough to handle.
- Meanwhile, preheat oven to 180 C. Grease oven trays; line with baking paper.
- Roll level tablespoons of mixture into balls; roll each ball in icing sugar, place on trays 8cm apart. Bake about 15 mins; cool crisps on trays.
(Print-friendly recipe here)
If you love dark chocolate, you would love the taste of these cookies. I'm more of a white chocolate fan, so these weren't my favourite batch of cookies to bake, but still very satisfying.