How to make chocolate cookies
Chocolate works so very well as an ingredient in cookie baking. It has a rich sweet flavour that enhances the plain cookie flavour. Whether dark or white, chocolate has a stimulating effect, as it contains chemicals that cause your nervous system to release endorphins, which is the pleasure hormone. Because of this, freshly baked chewy chocolate cookies have been a favourite baked good, sold throughout the world from specialist chocolate makers, cookie shops, and general bakeries and food markets.
Some people, when making chocolate cookies from scratch, like to add variety into the recipe for different tastes. Peanut butter added into the cookie mixture gives your cookies a nutty overtone. Using oatmeal produces a crunchy, chunkier texture. Coffee syrup or coffee powder added give a richer, more stimulating taste. Dried fruit can also be included for a difference. Using double chocolate ensures a very rich taste. If you’d like to learn more about how to make chocolate then please visit our home page. A very good way to enjoy your chocolate cookie is to dunk it in chocolate milk. If you want to you can also learn how to make chocolate milk.
How to make plain chocolate Cookies
7oz./198g plain flour
1 tablespoon cocoa
4oz./113g castor sugar
1 beaten egg
Sieve your cocoa, flour and salt into a large enough mixing bowl (1litre should be fine). Chop your butter into cubes and rub it into the dry ingredients so it forms a crumby crumble-like mixture.
Now stir in your sugar and add your beaten egg. The mixture should now resemble a stiff dough, which you must knead on a board that you've already sprinkled with some flour and cocoa powder.
Now roll your dough flat and cut into the shape of chocolate cookie you like, using a cookie cutter or a knife. Prick your cookies a few times with a fork and lay them out on a greased baking tray.
Place in the centre of your oven and bake for about 10 to 15 minutes, at 350-375oF / gas 3-4 / 175-190oC.
How to make chocolate Drop Cookies
Quick to prepare and quick to bake, these are one of the most delicious of all the home-made cookies. This recipe yields about 35 cookies.
50g (2oz.) plain slab chocolate - broken up
50g (2oz.) almonds
100g (4oz.) brown sugar
100g (4oz.) granulated sugar
100g (4oz.) butter
1/2 teaspoon vanilla essence
275g (10oz.) self-raising flour
25g (1oz.) mixed dried fruit
(will need a food processor)
Process the chocolate and almonds until the chocolate is chopped to about pea size chunks. Separately process the butter and sugars until well mixed, soft and creamy.
Add egg and vanilla essence and continue processing until the mixture forms a smooth dough.
Now add the flour, chocolate & almond mixture and dried fruit. Pulse your processor a few times until all ingredients are blended.
grease a baking sheet thoroughly and drop about 35 cookies (well spaced) onto it with a teaspoon. Bake in a moderately hot oven (190oC/375oF/gas5) for 10 to 15 minutes or until they become a rich golden brown chocolate colour.
Once cooked, transfer your fresh chocolate drop cookies onto a wire rack to cool off.
How to make chocolate shortbread cookies
3/4 cup (6oz./170g) butter
1 cup (6 1/2oz./184g) sugar
2 cups (1/2 lb./227g) cake flour
2 teaspoons royal baking powder
1/4 teaspoon salt
3 tablespoons cocoa
1 teaspoon vanilla essence
1 cup (4 oz./113g) finely chopped nuts
Cream the butter and sugar together thoroughly, then beat each egg in, one at a time. Now mix in the vanilla essence and nuts.
Sift the flour, salt, cocoa and baking powder, into the mixture. Blend and knead this into a dough.
Roll out to 1/4 inch thick, cut into the shape you want, rectangular bricks are easy but many cookie cutting tools are available.
Bake your cookies at 400 degrees Fahrenheit (204 degrees C / gas 5) for 12-15 minutes.
How to make chocolate chip cookies
1 ¼ cups granulated sugar
1 ¼ cups brown sugar, packed
1 ½ cups butter, soft (room temperature)
4 cups flour
½ teaspoon salt
2 teaspoons baking powder
about 4 cups of chocolate chips
1 tablespoon vanilla essence
Combine the two sugars, the eggs, the butter and the vanilla into a big mixing bowl and beat thoroughly (it's a lot easier with an electric beater). While stirring with a spoon, add the flour, salt and baking powder. Keep stirring until the dough goes stiff. Add the chocolate chips and mix until well dispersed.
Spoon the mixture onto a cookie baking tray with a big tablespoon and about 5cm apart. Press the blobs down with a fork. Bake your chocolate chip cookies in a 190°c or 370°f oven for about one quarter of an hour, or until golden brown to your liking.
Just make sure they're not raw in the middle, perhaps by breaking one with a fork. Transfer onto a wire wrack to cool off. Enjoy!
Cookies decorated with chocolate