Soft Chocolate Cookies

 

I was looking through my bookmarked pages this morning (I have A LOT) and came across these cookies on a website I was browsing a couple of months ago. I have a whole tin of treacle in my cupboard which I have used once to make gingerbread at Christmas so I thought I’d give these cookies a go. The recipe on the website is American so although the ingredients look completely different they aren’t! I have again converted it into grams as I find it easier to do although I do have some fantastic Russian dolls that measure cups that I got from my mum! It is slightly different as I’ve left out the chocolate chips – purely because I didn’t have any. I guess the cornflour is used to make them light but to be honest if I made them again I would probably just replace it with more plain flour. These ones have come out feeling a bit powdery when you eat them. At the moment we don’t have a microwave so I softened my butter in a bain marie. I always, always use greaseproof paper not baking parchment as everything sticks to parchment. So here is my slightly adapted recipe.

For about 30 good sized cookies.

240 g (1 cup) butter, softened

180 g (1 cup) caster sugar

2 tbsp treacle

80 g (⅔ cup) corn flour, sieved

3 tbsp cocoa powder, sieved

2 eggs, beaten

300 g (2 ½ cups) plain flour, sieved

1 tsp bicarbonate of soda

Heat oven to 180^oC (350^oF or gas 4)

Beat softened butter, sugar and treacle together until they are light and resemble whipped cream. Beat in corn flour and cocoa powder until completely combined. Use a spatula to scrape around the bowl to get all the ingredients. I used a big bowl because there are a lot of ingredients. You could halve the mixture if you didn’t want so many cookies. Pour in all the eggs and beat into the mixture. Mine curdled – AGAIN! But it turned out fine so I think I just need to resign myself to the fact that my eggs don’t like me! Mix in the flour and bicarbonate of soda in about 3 parts to make it easier. You should end up with a mixture a little like cake mixture but stiffer. I lined baking trays with greaseproof paper and dropped little rounds of the mixture onto them using a dessert spoon and teaspoon to push it off. You can make them as big or as little as you like, just remember to alter your cooking times for whatever size you make. Cook for about 12-15 minutes or until they are slightly browned on the outside. Leave to cool on the trays for a while and then turn onto cooking racks.

And here are the results!

Lizzi :)