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.
- 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.
- 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.