Simple recipes for when I would like to do some baking but do not want to do too much work in the kitchen. This simple recipe allows me to make enough of a batch and keep it for my workday afternoons and lazy weekends – perfect for curbing my snack itch and drowsiness and definitely great with a nice cuppa coffee!
- Milk chocolate: 75g, broken into pieces
- White chocolate: 75g, broken into pieces
- Unsalted butter: 115g (1/2 cup)
- Caster sugar: 60g (4 tbsp)
- Egg: 2
- Plain flour: 225g (2 cups)
- Icing sugar: to dust
- Melt milk and white chocolate separately over a water bath. Set aside.
- Whisk together butter and sugar till pale and fluffy.
- Beat in eggs one at a time till combined.
- Sift in flour and stir to combine. Divide mixture into 2 portions.
- Mix chocolate separately into each portion. Knead into dough till smooth.
- Wrap in film wrap and chill for 1 hr.
- Preheat oven at 190 degrees Celsius.
- Roll out balls of chocolate and place onto greased baking paper.
- Bake 12 min till browned at the edges. Set on rack to cool 15min.
- Dust with icing sugar.
- Serve as a side with coffee or ice-cream.
This cookie is slightly between that of a cake dough texture and a soft cookie. It is not entirely crunchy, but soft especially in the middle portion. Not sure what to make of it, but it definitely serves as a nice accompaniment for coffee and tea!
I reduced the sugar quantity by half (original was 8 tbsp) and I do feel this sweetness is just right – not too sweet, so you can dust as much icing sugar on top of them as you want after they are baked.
About 25 – 30 pieces