Fudgey Brownie Cookies

These are exactly as the title suggests: intensely chocolate, brownie like , fudgey cookies.

They are extremely chocolatey so eat with caution!

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Ingredients

  • 11.5 ounces/326g dark chocolate
  • 2 tablespoons/30g butter
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • ¼ cup (4 tablespoons) /57g butter, softened
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup/175g  milk chocolate chips

Method:

  1. Preheat oven to 170ºc. Line rimmed baking sheets with parchment paper or silicon baking mats.
  2. Melt the chocolate with the 30g  butter and then leave to cool
  3. Whisk together flour, baking powder, salt and cocoa powder in a large bowl. Set aside.
  4. In another bowl mix together the sugar and butter until light and fluffy, about 3 minutes. Add in eggs, one at a time, creaming together after each addition. Add in vanilla, making sure it is well combined.
  5. Once all eggs and vanilla have been combined. Turn mixer speed up to medium high speed and beat until pale, light, and fluffy, about 7-10 minutes. Turn down speed of mixer and slowly stir in cooled and melted chocolate. Stir dry mixture until combined, then stir in milk chocolate chips.
  6. Drop tablespoon scoops of cookie dough batter onto lined baking sheets, leaving about 3 inches between cookies to allow them to spread.
  7. Place in preheated oven and bake 12-15 minutes. Remove from the oven and allow to cool completely before removing from the baking sheet. The cookies are fragile while warm, so allow to cool completely before moving.

Original recipe from: http://addapinch.com/triple-chocolate-cookies-recipe/

Peanut Butter Cookies

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INGREDIENTS

  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar, preferably light
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup peanut butter, creamy or crunchy (though we all know crunchy is better)
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 1 tablespoon hot water

DIRECTIONS

  • 1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • 2. In the bowl of a stand mixer using the paddle attachment, beat the granulated and brown sugars and butter on high until light and fluffy. Add the peanut butter, eggs, and vanilla, reduce the speed to medium, and beat until thoroughly combined.
  • 3. Mix the flour and salt together in a small bowl. With the mixer on low, slowly add the flour and salt to the peanut butter mixture and blend thoroughly. Combine the baking soda and hot water in a small bowl and add it to the cookie dough, mixing until just combined.
  • 4. Drop the dough in heaping tablespoons onto the parchment. Gently press a fork into each cookie, first vertically, then horizontally, to create the classic peanut butter cookie crisscross. (If an extra sparkly, extra crunchy cookie is desired, dip your fork in a little granulated sugar prior to pressing it into the dough.)
  • 5. Bake for 8 to 12 minutes, until the cookies have barely begun to turn golden at the edges. Let the cookies cool for a minute or more on the baking sheet, then transfer them to a wire rack to cool at least a little. (The cookies will get crisper the longer they cool.) Store the cookies in an airtight container for up to 5 days.

Recipe taken from;

Peanut Butter Cookies

Coconut oil Chocolate Chip Cookies

These cookies are delicious, chewy and not overly sweet and have a subtle hint of coconut.

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Recipe taken from: Gimme some oven

Ingredients:

  • 1/2 cup coconut oil, softened but not melted
  • 1/2 cup brown sugar, packed,
  • 1/3 cup granulated sugar
  • 1 egg
  • 3 tsp vanilla ( I use the  Preema brand)
  • 1 1/2 cups flour
  • 2 tsps cornflour
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 cup milk chocolate chips

Method:

Cream together the softened coconut oil, sugars egg and vanilla on medium- high until light and fluffy around 3 mins.

Add in the flour, cornflour, bicarb of soda, and salt and beat until combined. Fold in the choc chips by hand until just combined.

Line the baking tray with some greaseproof paper then take 1 tbsp of the mixture and roll into balls. Place in the fridge to chill for 2 hours

Bake for 10-12 mins until the edges just start to brown.

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Chewy Flapjacks

Flapjacks really don’t photograph well, especially these ones as they are so crumbly and the picture was taken at night, but do not let the picture deter you from making these. These flapjacks are wonderfully oaty, buttery and chewy and they taste delicious. Here’s the recipe for you to try.

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 Ingredients:

  • 150g soft brown sugar
  • 275g block butter
  • 1 rounded tablespoon golden syrup
  • 350g porridge oats

 

Method:

Pre-heat the oven to 150°C, gas mark 2

Line a Silverwood oblong tin 20cm by 26cm, 4cm deep, with a liner

Place the sugar, butter and golden syrup together in a saucepan and heat it gently until the butter has melted, giving it a stir now and then.

Take the saucepan off the heat and stir in the porridge oats, mixing thoroughly.

Now pour the mixture into the prepared tin and press it out evenly, using the back of a tablespoon or your hand.

Bake near the centre of the oven for 40–45 minutes. Then allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars.

Leave them in the tin until they’re quite cold before removing them to store in an airtight tin.

For chocolate-dipped flapjacks: use 110g melted milk chocolate (for children) or dark chocolate (for adults) in a wide bowl, and dip them lengthways 5mm deep into the chocolate (just to cover one side).

 

Recipe taken from Delia Smith: http://www.deliaonline.com/recipes/occasions/easter/easter-recipes-to-make-with-children/flapjacks 

Chocolate Crinkle Cookies

These crinkle cookies are fab. They are chocolatey, and brownie like and don’t require a huge amount of ingredients. They also look great too.

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Recipe taken from Gimme some Oven.

Ingredients:

  • 1 cup all-purpose flour or white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar or cane sugar
  • 1/4 cup vegetable (or canola) oil
  • 2 large eggs
  • 1 teaspoon vanilla extract ( will try omitting/ reducing by half as the vanilla i’m using at the moment leaves a wierd aftertaste) 
  • 1 cup semisweet chocolate chips)
  • 1 cup powdered sugar, for coating the cookies

Method:

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined.  Set aside.

In the bowl of a stand mixer, add the oil and granulated sugar. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy.  Add in the eggs one at a time, beating on medium-low speed until combined.  Add in vanilla, beating on medium-low speed until combined.  Then gradually fold in the flour mixture, and beat on medium-low speed until combined.  (If you would like to include chocolate chips, add them in at this point and beat on medium-low speed until combined.)

Form the dough into a large ball, and place it on a large sheet of plastic wrap.  Wrap the plastic around it so that it is sealed tightly.  Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.

When you’re ready to bake the cookies, preheat the oven to 350°F.  Line a large cookie sheet with parchment paper.  Scoop the sugar into a small bowl.

Remove and unwrap the dough.  Then roll the dough into 1-inch balls, dip each ball in the powdered sugar until it is completely covered on all sides, and then place the dough balls at least 2 inches apart on the prepared baking sheet.  Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes.  Transfer the cookies to a wire rack, and let them cool until they reach room temperature.

Serve immediately, or store in a sealed container for up to 5 days.  These cookies (either in dough form, or baked) can also freeze for up to 3 months in a sealed container.

http://www.gimmesomeoven.com/chocolate-crinkle-cookies-recipe/

Chewy Chocolate Orange Cookies

Makes around 8 cookies

Takes around 1 hour

Ingredients:

  • 163g orange flavoured chocolate
  • 1 tbsp butter
  • 1/4 cup plain flour
  • 1/8 tsp baking powder
  • 1/8 tsp salt
  • 1 1/2 Tbsp cocoa powder
  • 1/2 cup sugar
  • 29g butter
  • 1 egg
  • 1/2 tsp vanilla
  • Zest of 1 orange
  • 80g orange flavoured chocolate cut up into chunks

Method:

  1. Preheat oven to 170° and line baking sheet with parchment paper
  2. Melt the 163g chocolate with the 1 tbsp of butter
  3. Whisk together the flour, baking powder, salt, and cocoa powder in a medium bowl.
  4. In a mixing bowl, mix the butter and sugar together until light and fluffy (about 3 mins). Then add in the egg, vanilla and orange zest and beat well until combined. Beat the mixture on high speed until pale light and fluffy. 7-10 mins (You can do this by hand as well). Add the cooled chocolate and mix until combined, then add the dry ingredients and mix together. Finally add the chocolate chunks and mix until evenly distributed throughout the mixture.
  5. Drop a tbsp of the mixture onto the prepared baking sheet leaving a 3 inch gap between the cookies.
  6. Bake for 12 mins and leave to cool completely on tray before transferring to an airtight box.
  7. Take care not to overbake as cookies will become cakey and not chewy.