hello everyone! sorry for delaying yesterday's post to today. i had cupcakes project to do :) but i'm free now, yay! so, let me show something i made a few days ago. i've been crazy for anything chocolatey these past weeks. at first, i didn't really want to make all the chocolate goodies i have made right now. this one is the first. then after eating this, suddenly i crave for more chocolate!
after baking this cookies, which actually are soft cookies, i ate it (of course, it couldn't be clearer) and i love those soft and chewy texture. no wonder it's called truffle dough cookies. and then, as usual, i gave this chocolate creation to my bf who is a major chocoholic. hours later, he texted me and said 'now i know what this cookies taste like, it tastes like steamed brownies!' and then i went like 'let's make steamed brownies!'. so the next days, steamed brownies are made. another days, i saw Leite's Culinaria tweeted about the milkiest chocolate ice cream recipe from Jenni. and you know what is going on next. lol. yes, i made that too. but now let me talk more about this cookies.
it is technically doesn't taste like steamed brownies. because it is a little crisp on the outside due to those icing sugar coating and it brings out the goodness from this itty-bitty sweets. when you bite it, the middle is still soft and sort of melt in your mouth. the key to this texture is the baking time and temperature. you have to be careful not over-baking it, because once you over-baked this cookies, you won't get the soft center we've been talking and longing. other tips from me, use your favorite chocolate brand. it will make you happier and more satisfied with any chocolate baked goods.
recipe from 'The Big Book of Chocolate' by Jennifer Donovan
makes 20 cookies
1/3 cup + 4 tsp caster sugar (100gr)
1/2 cup + 1 tbsp self raising flour (75gr)
3 tbsp cocoa powder
pinch of salt
1 oz butter, chopped (25gr)
1 egg, lightly beaten
1 tsp vanilla essence
icing sugar, sifted, for rolling and dusting
- line a large baking tray with baking paper.
- place the sugar, flour, cocoa, salt, and butter in the bowl of a food processor, and pulse for 30 seconds. add the egg and vanilla essence, and pulse for 15 seconds more, or until the mixture forms a dough. remove the dough from the processor and refrigerate for 30 minutes. preheat the oven to 180 degree C.
- roll the dough into 20 balls about the size of a walnut, then roll these balls in icing sugar and place on the prepared tray, leaving approximately 10 cm between them to allow for spreading.
- bake in the hot oven for 10-12 minutes until the cookies are just set. (you may need to cook them in batches). remove the cookies from the oven and transfer to a wire rack to cool completely. dust with icing sugar.
so, that's all for today! i hope you like the recipe.
thanks for reading