Monday, June 24, 2013

Three-Chocolate Cookies

Now that I'm all done with my Bachelors degree and University (until September, at least), I've got plenty of time for myself to do things I really enjoy, like, for example, watching too many episodes of Modern Family or going to get a haircut. Between two Audrey Hepburn movies, I decided to bake some cookies from my pretty awesome New York recipes book. I was really in the mood for cookies and I'm really happy with the way they turned out.. I would even say these are the best cookies I've ever done. Enjoy this great (slightly altered) recipe!
(for about 20 cookies) 
75g of butter
160g of sugar
1 egg
150g of raising flour
2 tablespoons of cocoa powder
100g of white chocolate
100g of milk (or dark) chocolate
(I used milk chocolate, but I'll try with dark chocolate next time.)
Mix the butter already a bit melted (for that: either let it sit out of the fridge for a while or put it in the microwave for maximum 20 seconds) with the sugar in a bowl. Add the egg, flour and cocoa powder and mix until you obtain a smooth dough.
Chop the chocolate either with a really useful "chopper" or, like me, with a pretty big knife (without hurting yourself). If you choose the second option, I would advise doing this recipe in the Summer otherwise the chocolate would be impossible to cut. Add your chopped chocolate to the dough.
Preheat the oven at 180°C (356°F). Put baking paper on your baking tray. Make small balls of dough with your hands and place them on the baking tray. (Don't make them too big because they stretch a lot when baking.) Press with your fingers to stretch and widen them. Also, don't put too many balls of dough on the tray at the same time so there is enough space between them (make two batches if necessary).
Let your cookies bake for about 8 to 10 minutes. Get them out and let them cool and harden for 2 minutes, then put them on a shelf so they cool completely.
Enjoy these absolutely delicious cookies!
Also, music to listen to while cooking: the entire Once soundtrack.