It got rainy here today. And it is Friday, the weekend is about to start. And the kids have friends over. All good reasons to get some chocolate cookies into the oven!
First time I tried this recipe but thankfully it did not disappoint! Or should I say my Nigella Express book did not disappoint. After all this is her recipe! My kids say that they almost taste like After Eights. I like them because they seem super light and despite all the chocolate they are not too heavy on the chocolate taste. Just right in every aspect – super quick to make, light and tasty!
Here the recipe for Chocolate Mint Cookies (*)
Makes: 26 cookies
- 100 grams soft butter
- 150 grams soft light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 150 grams plain flour
- 35 grams cocoa powder
- ½ teaspoon baking powder
- 200 grams dark chocolate chips
For the glaze
- 75 grams icing sugar
- 1 tablespoon cocoa powder (sieved)
- 2 tablespoons boiling water
- ¼ teaspoon peppermint essence
Preheat the oven to 180°C/gas mark 4/350°F.
Cream the butter and brown sugar (I use a freestanding mixer for ease), then beat in the vanilla extract and the egg.
Mix the flour, cocoa and baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in the chocolate chips.
Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one.
Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before moving them to a cooling rack, with some newspaper on the surface underneath to catch any escaping glaze later.
Put the glaze ingredients into a saucepan and heat until combined.
Using a teaspoon, zig-zag the glaze over each cooling cookie.
They cool quickly and if you have kids in the house you may find them lining up!
Have a chocolat-y day!
(*) as found in the Nigella Express book or under https://www.nigella.com/recipes/chocolate-mint-cookies