Posts from December 2014.

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Snow Covered Chocolate Cookies

December 10th  •  Posted in Recipe

Looking for winter inspired cookies recipes? I’ve got you covered. And if there was one thing missing in my Christmas posts, it was a recipe (believe it or not!). I’ve discovered this recipe last year around Christmas time and tried it out multiple times with the help of friends and family (I even brought a huge box of them along as Christmas’ day post-lunch treats!) and everyone has always agreed that these were just as delicious as cookies can be – or maybe a bit more. Since then I’ve played with the original recipe quite a lot, and even though they turned out super yummy all the times, I’ve definitely got there this year with the right almost crunchy consistency on the outside  and the soft gooeyness of the inside. Be prepared for high doses of sugar this Christmas, because these cookies are way too easy to prepare (and eat!) that you will want to make some more the next day, and the day after too!

But it’s holiday season, so we all deserve some treats, right?!

Snow Covered Chocolate Cookies
Snow Covered Chocolate Cookies

Ingredients | For 12 big cookies:
60g margarine
190g brown sugar
1tsp espresso powder
120g white flour
1 ½ tsp baking powder
1tsp salt
115g dark chocolate
1 egg + 1 egg yolk
4 or 5 tbsp icing sugar

1 :: Cream room temperature margarine with brown sugar using an electric mixer for a pair of minutes until fluffy, then add the flour, baking powder, salt and espresso powder and mix well again until well incorporated.

2 :: Melt all the chocolate in the microwave then add it all to the mixture and beat well.

3 :: Add the egg and egg yolk one at time while beating all up. You should end with a very thick solid dough that need to rest for 15/30 minutes in the fridge before moving on!

4 :: Preheat the oven to 180°C. Take 4 or 5 tablespoons of icing sugar and pour it into a plate. Take your cookie dough, make medium size balls out of it, roll them into the icing sugar until all covered, and then place them onto a baking tray lined with some parchment paper. Make sure to place them far apart from each other as this cookies will spread out a lot in the oven.

5 :: Pop these into the over at 180°C for 10 minutes. During this time they will spread out and the icing sugar will crack on the surface. Do not overbake even if they don’t seem done yet – they need to rest and cool for at least 20 minutes and in that time they will come together nicely and get the right gooey consistency.

Serve once they have cooled down completely, or almost. They’re perfect with tea or latte and make for a delicious afternoon treat for literally everyone!

{ Enjoy ! }

Snow Covered Chocolate Cookies
Snow Covered Chocolate Cookies
Snow Covered Chocolate Cookies
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  • These look so, so amazing! I definitely need to add them to my bookmarked recipes.

  • Mmmm those look so yummy!

  • Adesso mi hai incuriosito e vorrei proprio provare questa ricetta! Ma mi serve un chiarimento sugli ingredienti:

    – per margarine intendi la margarina o il burro?

    – espresso powder è il normale caffè in polvere giusto?

    – baking powder = lievito? 1½ in che unità di misura?

    – icing sugar è lo zucchero a velo… right?

    • Dunque…

      – sì, margarina vegetale!
      – Esatto, il caffè macinato in polvere.
      – Sì, baking powder è il lievito e l’unità di misura è tsp (non mi ero accorta che mancasse, l’ho aggiunta, grazie!).
      – E ancora sì, icing sugar è lo zucchero a velo 🙂

      • Grazie ^_^ con le ricette inglesi chiedo sempre delucidazioni per non far danni e buttare via ingredienti!

  • Cassowary