Kids in the Kitchen – Double Choc Fudge Cookies
I don’t think there can be too many people who would refuse a dense fudge-like dark chocolate cookie-style biscuit, but you can have too much of a good thing. These are incredibly rich, to the point of headache inducing decadence if you have too many, so don’t overdo it – have them in moderation and share them around.
These are terrific for weekend baking, and given much of the country is in a school holiday or long weekend hiatus, this is the perfect lazy day project and great fun for children to make. Enjoy every mouthful.
Makes 20 large cookie-style biscuits
125 g butter, softened; ¾ cup (150 g) caster sugar; ½ cup (100 g) firmly packed soft brown sugar; 1 egg; ½ cup (150 g) sour cream; 1 tsp vanilla extract; 1 ¾ cups (250 g) plain flour; ½ cup cocoa or baking chocolate; 1 tsp baking powder; ½ tsp bicarbonate of soda; pinch salt; 1 ½ cups (200g) dark chocolate chips OR a mixture of dark and white chocolate chips
Preheat oven to 170°C. Line two baking trays with baking paper.
In a mixing bowl, cream butter and both sugars until he mixture is light and fluffy. Beat in egg, sour cream and vanilla.
Sift the flour, cocoa, baking powder, salt and bicarb into a bowl then add to the butter mixture and mix well to combine. The mixture will be very thick, like a stiff paste. Stir in chips.
Drop a slightly heaped tablespoon of the mixture onto the prepared sheets 5 cm apart.
Bake for 12 minutes or until they are set at the edges but still soft in the middle. The biscuits will harden as they cool and you still want them to stay fudgey in the middle so don’t cook them for too long. The cookies will spread quite a bit as they cook.
Let the cookies cool for 2 minutes before removing to wire racks to cool completely.
$7.75 for 20 large cookies