A Chocolate Cookie Recipe That Others Will Rave About

Chocolate cookie recipes really are, undoubtedly, the hottest of all.  Very few can withstand the temptation of a soft, gooey, chocolaty cookiecutter.

This chocolate cake recipe is for the chocolate lover, mixing the rich flavor of dark with all the sweetness of white chocolate.  They're also one of the easiest cookies to make since there's not any rolling and cutting out shapes.  Simply drop the mix from a spoon on a skillet.

Ingredients

• 115 g / 4 ounces unsalted butter
• 115 g / 4 ounces / 2/3 cup light muscovado sugar (if inaccessible replacement for dark brown sugar) 1 egg
• 1 tsp vanilla essence

Preheat the oven to 190oC / / 375oF.   This will avoid the biscuits sticking to the baking sheet and is more preferable to greasing the trays.  It also prevents them dispersing too much during baking.

So the butter is soft enough to conquer easily, remove it in the refrigerator at least 30 minutes before you intend to get started.  Unsalted butter is your preferred choice, however if you're likely to use margarine, pick the company block type that's acceptable for baking.

The mix must be well aerated and possess a light and fluffy texture.

The eggs must also be in room temperature or they might curdle the creamed mixture.

Transfer the mix to a large bowl and sift the flour over the mixture.  With a metal spoon, gently fold throughout the mix.  Add the oats and sliced black and white chocolate.  Stir until all of the ingredients are well blended.

Take modest tbsp of this mix and set on the trays spacing them about two inches apart to allow space for spreading during baking.

Bake on the middle shelf of the oven for 15 ' 20 minutes until the cookies start to turn a light golden color.

Remove from the oven and leave the trays for around 5 minutes.  Then using a broad, slotted spatula move to wire racks to cool completely.  Your cookies will be soft when you eliminate them in the oven, but will become crisper because they are cool.

This mix will make roughly 18 ' 20 biscuits.

Always purchase the highest quality chocolate you are able to afford.  This is the 1 time when cost-cutting doesn't pay.  The results will be worth the additional price.  Obviously the best way to purchase it's from the block.  Ideally, it should comprise 70% cocoa solids to attain that rich flavor.

For optimal results, it must be eating quality not chemical.  Other forms include additional oils and oils and will provide inferior results.