Recipe base from Hummingbird Bakery book.
Once again, I committed the cardinal sin of melting butter and chocolate directly in the pan. I have to say, I doubt I will change this method; I'm impatient, and have no time to mess around with water-not-touching-the-bowl-above-which-will-overflow-anyway-as-I-don't-have-a-suitable-bowl faff.
I also knew that my laziness would mean that 'roughly chopped chocolate' would end up with ginormous chunks that wouldn't really work with the batter, so resorted to using chocolate chips instead. As I had about 100g of milk and dark chocolate each in chips, I used these rather than opening another bag of my precious dark chocolate chips, and convinced myself that it was alright as too much dark chocolate would be far too sweet. I also neglected to check my cupboard and didn't have enough light muscovado sugar, so topped up about 1/4 of the recommended amount with regular granulated (I wasn't going to use my hard-to-find caster sugar on this!).
The batter was very liquid, which I wasn't expecting - not sure why I didn't as the biscuits are mainly chocolate, and very little flour. Due to my aversion to sticky fingers (ironic, seeing as I love to bake), and also just the sheer impracticality of the attempt, I just used a dessert spoonful to mete out the cookies. The recipe said it should make 12, however I got 18 good sized cookies from the mixture; perhaps these were meant to be giant ones... the recipe didn't really state how large to make them, and any bigger would have resulted in more pans being used than the two that were recommended (I used three as I had 6 cookies per tray).
I found baking them for 12 minutes got them to the consistency and appearance that I thought was required, however in retrospect, 11 minutes would have probably been alright, especially to produce the chewiness that would be desirable in such a cookie.
I would definitely like to make these again.
Available at Samara's Baked Goods
Once again, I committed the cardinal sin of melting butter and chocolate directly in the pan. I have to say, I doubt I will change this method; I'm impatient, and have no time to mess around with water-not-touching-the-bowl-above-which-will-overflow-anyway-as-I-don't-have-a-suitable-bowl faff.
I also knew that my laziness would mean that 'roughly chopped chocolate' would end up with ginormous chunks that wouldn't really work with the batter, so resorted to using chocolate chips instead. As I had about 100g of milk and dark chocolate each in chips, I used these rather than opening another bag of my precious dark chocolate chips, and convinced myself that it was alright as too much dark chocolate would be far too sweet. I also neglected to check my cupboard and didn't have enough light muscovado sugar, so topped up about 1/4 of the recommended amount with regular granulated (I wasn't going to use my hard-to-find caster sugar on this!).
The batter was very liquid, which I wasn't expecting - not sure why I didn't as the biscuits are mainly chocolate, and very little flour. Due to my aversion to sticky fingers (ironic, seeing as I love to bake), and also just the sheer impracticality of the attempt, I just used a dessert spoonful to mete out the cookies. The recipe said it should make 12, however I got 18 good sized cookies from the mixture; perhaps these were meant to be giant ones... the recipe didn't really state how large to make them, and any bigger would have resulted in more pans being used than the two that were recommended (I used three as I had 6 cookies per tray).
I found baking them for 12 minutes got them to the consistency and appearance that I thought was required, however in retrospect, 11 minutes would have probably been alright, especially to produce the chewiness that would be desirable in such a cookie.
I would definitely like to make these again.
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| Alongside Ginger and Oat Cookies |
Available at Samara's Baked Goods
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