The big choco­late cookie

Australian Women’s Weekly NZ - - CONTENTS -

The big choco­late cookie


2 cups (300g) plain flour ½ cup (50g) co­coa pow­der ½ tea­spoon bi­car­bon­ate of soda ½ tea­spoon salt 180g but­ter, soft­ened 1 cup (220g) brown sugar ¼ cup (55g) caster sugar 1½ tea­spoons vanilla ex­tract 1 egg 1 egg yolk 1 cup (190g) milk choco­late chips 100g dark choco­late, chopped Nutella, to serve, op­tional

1 Sift the flour, co­coa, bi­car­bon­ate of soda and salt into a bowl. In a large bowl of an elec­tric mixer, beat the but­ter and sug­ars un­til pale and creamy. Beat in the ex­tract, egg and egg yolk un­til just com­bined. Fold in the sifted dry in­gre­di­ents. Stir in three-quar­ters of the choc chips and three- quar­ters of the chopped choco­late.

2 Place a 30cm x 60cm sheet of bak­ing paper on the bench and add the cookie mix­ture to the cen­tre. Form into a long log that is ap­prox­i­mately 5cm in di­am­e­ter; roll up to en­close in the bak­ing paper. Re­frig­er­ate for 1 hour.

3 Pre­heat the oven to 180°C (160°C fan-forced). Line two oven trays with bak­ing paper.

4 Cut the cookie log into 2cm rounds; place onto pre­pared trays. Bake rounds for 13 min­utes. Gen­tly press the re­main­ing choco­late chips and chopped choco­late onto the top of the cook­ies. Bake for 8 min­utes. Cool on trays for 5 min­utes, then cool com­pletely on a wire rack. 5 Serve cook­ies with a dol­lop of Nutella, if de­sired. Cookie dough suit­able to freeze. Not suit­able to mi­crowave.

Mid­night cake with ber­ries


400g dark choco­late, chopped finely 250g un­salted but­ter, chopped 1½ cups (330g) brown sugar ¼ cup (60ml) wa­ter 1 tea­spoon vanilla bean paste 5 eggs, at room tem­per­a­ture, sep­a­rated 1 cup (100g) hazel­nut meal 125g rasp­ber­ries 125g blue­ber­ries co­coa pow­der, to dust choco­late balls, to serve

1 Pre­heat the oven to 180°C (160°C fan-forced). Grease and line the base of a 22cm spring­form cake pan with bak­ing paper.

2 Place the choco­late and but­ter in a large heat­proof bowl over a saucepan of sim­mer­ing wa­ter (do not al­low the base of the bowl to touch the wa­ter). Stir un­til al­most melted, then re­move from heat and stir un­til smooth.

3 In a small saucepan, com­bine the sugar and wa­ter. Stir over medium heat un­til dis­solved. Pour the hot syrup over the choco­late mix­ture, and stir to com­bine. Fold through the vanilla bean paste and egg yolks.

4 Us­ing an elec­tric mixer, whisk the egg whites un­til soft peaks form. Fold the egg whites, in two batches, into the choco­late mix­ture un­til no pale streaks re­main. Trans­fer half the mix­ture to a clean bowl and fold in the hazel­nut meal.

5 Trans­fer the hazel­nut mix­ture to the pre­pared pan. Smooth the top and bake for 20 min­utes or un­til a skewer in­serted into the cen­tre of the cake comes out al­most clean. Re­move cake from the oven.

6 Pour over the re­main­ing bat­ter and re­turn the cake to the oven for a fur­ther 20 min­utes. Cool the cake in the pan. Serve cake dusted with co­coa pow­der and topped with the ber­ries and choco­late balls. Not suit­able to freeze or mi­crowave.

The big choco­late cookie

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