Double choc fudge cookies

What a week it has been. I know I know, I keep saying that, but seriously this has most likely been the most stressful week of my life.

Last week, as most of you should have read about. I spent the better part of 2am trying to get the alternator on the generator to work and it worked for like 10 seconds and then it crashed and died with a loud bang.

The new alternator has to be shipped and it takes 10 weeks to get here, which I didn’t think would be that bad seeing as there are back up batteries for the machines, that have the ability to keep things running for two hours, just about the same time, level 2 load shedding runs.

Then * drum roll* Eskom announces that there will be load shedding from Friday right through to Sunday 23:00. Which as I said, shouldn’t  be a problem, remember the backup batteries have enough to last for 2 hours. But because I am me, I don’t tend to sleep during these night load shedding sessions, just in case I have to make a mad pajama dash to work.

Last night however, sleep deprivation kicked in and when the power went out at work, I checked with everyone on duty that the backup batteries were running smoothly and I set my alarm clock for 2 hours to get up and make sure the power was back on. Ja right, I slept right through all my alarms and when the day shift came on duty, did I get a rude awakening and discover that Eskom was unable to put the power back on….sooooo that means instead of 2 hours being off we were off for 10 freaking hours. The backup batteries crashed, the phones crashed, the computers crashed and my life line, my coffee machine crashed.  What a way to start a Saturday.

I couldn’t even have my morning cup of coffee at work, I had to work without caffeine running through my veins, people are seriously lucky I didn’t throw anything at them in my fragile state.

When Eskom did eventually get the power restored, it kept tripping and everything kept tripping with it, another hour of being off and finally the power was back on. Only to get back home and have loadshedding at home!!!

My mother kept tempting me to buy takeaways as there was no power and there wouldn’t be enough time to cook lunch, and my dad needed lunch. He couldn’t have his daily egg for breakfast, because of the whole power situation, so he had to eat salty cracks and cheese spread and boy did that go down hard. He kept choking because the salty cracks were just too dry for his throat.

I managed to make hotdogs with the trimmings for lunch, all super-fast and super easy.

The fun part came for an evening snack. I went craze. When I am stressed my sweet tooth controls me and I always obey.

I came across this recipe on the Edgy Vegan’s Instagram page and the original recipe asked for melted chocolate, but I substituted it with the new Lindt chocolate spread. I bought the chocolate spread when it first hit the shelves a few months back and I have had no reason to use it, until today. DELICIOUS.

All in all, these cookies were loved by me and my mother, my father, he didn’t even want to taste one. They had too much cocoa for his liking. You would think with this pandemic going around, he would forget his pet peeves and just eat cocoa!

Ingredients:

  • 1 x cup cake flour, sifted.
  • 1 x tsp bicarbonate of soda.
  • ¼ x cup cocoa powder, sifted.
  • ½ x tsp salt.
  • 100g x chocolate spread or melted chocolate.
  • 80g x butter.
  • 60g x smooth peanut butter.
  • 1 x tsp vanilla essence.
  • 1 x cup light brown sugar.
  • 2 x tbsp. milk.
  • 100g x chocolate chips.

Method:

  • Place the butter, peanut butter, vanilla essence, sugar and milk in the bowl of a mixer and beat till well combined.
  • Add in the cake flour, bicarbonate of soda, salt and cocoa powder and mix.
  • Mix in the chocolate spread.
  • Gently fold in the chocolate chip pieces.
  • Using a mechanical ice cream scoop.
  • Drop spoonfuls of the mixture on a greased baking tray.
  • Flatten slightly.
  • Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the cookies have spread out and started to crack on the top.
  • Allow to cook for 5 minutes on the cookie tray before placing on a cooling rack to cool completely.

Tell me what you think of this recipe