My favourite chocolate cookies
These delicious biscuits can be eaten as they are or you can fill them with a thin layer of buttercream icing to make them sandwich biscuits. Even better, fill them with gorgeous gooey marshmallow fluff — kids just can’t get enough of them! They can be stored in an airtight container for a few days.
Makes: 24 (12 sandwiched together)
INGREDIENTS
150g unsalted butter 300g caster sugar plus extra to dip into
1 large egg
200g plain flour
80g cocoa powder
1 tsp bicarbonate of soda ¼ tsp salt
METHOD
Preheat the oven to 190°C (170°C fan)
Mix butter and sugar together until light and fluffy — around 4-5 mins on high speed in a mixer. Stop the mixer and scrape down the sides of the bowl a couple of times during mixing
Add the egg and mix into the fluffy buttery sugar mixture.
Sift the cocoa powder, flour, bicarbonate of soda and salt into a bowl and add to the wet mixture in two halves mixing slowly after each addition. Do not over mix. Stop as soon as the flour is incorporated
Spoon 20g portions onto trays lined with parchment, and roll each one into a ball.
Put some caster sugar in a bowl and dip a flat-bottomed glass into it. Push the glass onto each ball to flatten it to around 2cm. If you fancy, use a little silver or gold glitter to make these sparkle!
Bake for 9 minutes then cool on a wire rack.
Find Stacey’s recipe for marshmallow fluff on her YouTube channel, Stacey Dee’s Kitchen