I love chocolate cookies… actually I love cookies on the whole.

Growing up my mum never made cookies that required an ice cream scoop, her cookies were either made using a biscuit gum or shaped by hand.

Me on the other hand, I can’t make a perfect circle cookie to save my life.

The I was watching The Pioneer Women and she was making cookies using an ice cream scoop.

I was a bit sceptical at first, I mean these cookies started off as round mounds and then baked and melted to form perfect circled puffed up cookies.

Ingredients:

• 4 x ounces of milk chocolate buttons or any chocolate of your preference.
• 2 x cups castor sugar.
• 226g x room temperature rama margarine.
• 3 x large eggs.
• 1 x tbsp. vanilla essence.
• 2 ¼ cup x cake flour.
• ¼ x cup plus 1 x tbsp. cocoa powder.
• 1 x tsp baking powder.
• ½ x tsp salt.
• Icing sugar for dusting.

Method:

• Line a baking tray with parchment paper.
• Using an electrical hand held whisk, whisk together the sugar and margarine until light and fluffy.
• Melt the chocolate in a microwave until melted, but not steaming hot.
• Slowly drizzle the chocolate into the margarine mixture and whisk till well combined.
• Add the eggs one at a time and beat for a couple of seconds between each egg.
• Add the vanilla essence and mix.
• In another bowl, mix the flour, cocoa powder and baking powder.
• Add a little of the flour mixture at a time to the chocolate mixture and mix well.
• Once everything is well combined.
• Using a mechanical ice cream scoop, scoop the mixture onto the parchment paper.
• Bake in a preheated oven at 180 degrees for 10 – 15 minutes or until the cookies have puffed up.
• Let them sit on the baking rack for 2 – 3 minutes, the carefully remove to a wire rack to cool completely.
• Once cool, sprinkle with icing sugar.