- Baker: Sophie Carey
- Makes: 20 mini cookies
- Prep time: 1 hour
- Bake time: 20 minutes
- Flours used: Matthews Organic Plain Flour (alternatively, our standard Plain Flour will also work)
Method
- Melt the butter in a saucepan and leave to bubble until it is a dark golden brown colour, remove from the heat and leave to cool for 15 minutes
- In a large bowl, cream the butter and both sugars until well combined
- Add the eggs and beat again
- Add the vanilla paste, cocoa powder, salt, bicarbonate of soda, red food colour, and baking powder, then the flour. Beat again until well combined
- Add the chocolate and combine until evenly dispersed
- Portion into cookie dough balls (I like to use a mechanical ice cream scoop to make things easier and to get even portions) onto a lined baking sheet and place into the fridge or freezer until completely cooled
- You can freeze the cookie dough portions like this and bake them off when you need them. Bake at 180 degrees Celsius for 17-20 minutes.
Don't forget to share your bakes with us on our socials - @cotswoldflour - and we'll try to share too!
