Chocolate drenched cookies

  • Total Time

    25m
    • Prep Time

      15m
    • Bake Time

      10m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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This wonderful chocolate drenched cookie recipe is from Paul A Young's 'Adventures with Chocolate' book.

Method

  1. Preheat the oven to 180°C (350°F, gas mark 4).

  2. Place the butter, sugar and salt in a saucepan and melt thoroughly.

  3. Remove from the heat and add the flour, cocoa powder, vanilla seeds (or 1/2 teaspoon extract) and the egg, mixing thoroughly. Add the cocoa nibs and allow the cookie dough to cool for 5 minutes.

  4. On a parchment-lined baking tray, place generous scoops of the dough, leaving 7.5 cm between each cookie. You'll probably need to bake in two or three batches. Bake for 8 to 10 minutes, then leave to cool completely.

  5. Once you have baked your cookies and resisted eating them all while warm, the next step is to drench them in chocolate. Chop the dark chocolate into 1cm pieces and place in a bain-marie to melt slowly until smooth and lump-free. Dip half of each cookie in the tempered chocolate and place back on the parchment paper to let the chocolate cool and set fully.

  6. Store the cookies in an airtight container or leave on a plate for everyone to eat while fresh. They won't last long!

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