Tag Archives: cookies

Cookies and Milk

The title of this post should have been ‘Coffee and Cake’, but we made the Triple Choc Chocolate biscuits last night, and it was too late for coffee, so…

Ahem. The Offspring and I adore these biscuits because they really are made with three lots of chocolate. There’s cocoa and melted chocolate in the biscuit dough, and then there are lumps of chocolate in each biscuit as well [the recipe is at the end of this post].

You can see how gooey and melted and divine those lumps of chocolate are here:

and here:

and here:

That’s why these biscuits are at their most divine straight from the oven. They are delicious cold as well, but not quite as delicious. 🙂

Now, a word about sweetness. If you love super sweet, commercial biscuits, you will not love these triple choc biscuits. There is sugar in the biscuit dough, but not a huge amount, and the chocolate is unsweetened, dark chocolate. The cocoa is unsweetened, Dutch cocoa as well so the overall effect is not overly sweet.

There, you have been warned. For everyone else, I hope you enjoy the following recipe. 🙂

Provenance: Vogue Entertaining & Travel, June/July 1999.

[We only ever make half quantities at a time so I’ve provided the cut down quantities in brackets. They’re not exactly half quantities, but they work.]

Ingredients

1 1/4 cups plain or all purpose flour [1/2 a cup and a ‘bit’]
2 tablespoons unsweetened Dutch cocoa [1 tablespoon ]
1 teaspoon baking powder [1/2 a teaspoon]
3/4 of a teaspoon salt [1/4 teaspoon]
500 gm good quality bittersweet dark chocolate [250 gm]
125 gm unsalted butter [60 gm]
1/2 cup sugar [1/4 cup sugar]
3 large eggs [add 1 whole egg, then crack a second egg into a bowl, beat it and add half of the beaten egg only]

Method

  1. Preheat oven to 180o C or 356 F [make it a little less if using fan forced]
  2. Line a large baking sheet with baking paper
  3. In a large bowl, sift together the flour, cocoa, baking powder and salt
  4. Melt 3/4 of the dark chocolate [about 190 gm if making half quantities] with the butter in a small saucepan – don’t let it burn!
  5. Remove the saucepan from the heat and stir in the sugar [I let the mixture cool a tiny bit before the next step]
  6. Stir in the eggs, one at a time until well mixed
  7. Add to the flour mixture and mix until just combined
  8. Cover the dough with cling wrap and chill for up to 1 hour
  9. Remove teaspoon sized balls of dough and place on the baking sheet, about 3.5 cm or 2 inches apart [the balls will expand a lot as they bake]
  10. Push small [or larger] chips of the dark chocolate into each biscuit [we like big gooey lumps so tend to use 1 large piece in instead of 2 or 3 smaller ones]
  11. Bake in the middle of a hot oven for 10 minutes or until just done. I set a timer for 8 minutes, turn the sheet, and reset the timer for another 2 minutes. The biscuits should feel slightly squishy to the touch. This is what you want as they will harden as they cool. If you leave them in for even 2 minutes longer, they’ll be hard and biscuity instead of soft and chewy.
  12. Allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. That’s the official line. The unofficial line is that you can eat them as soon as they don’t burn your fingers….

Have a wonderful day, and don’t eat the Triple Choc Biscuits all at once!

cheers
Meeks


Apricot cake & triple-choc-biscuits

I remembered to take some photos this time so here are our latest baking creations [recipes follow for those so inclined]:

First up, the apricot cake:

All the apricots in the cake came from our own harvest, which was quite spectacular. These are photos of what we picked five days ago:

and these:

The total haul has probably been twice that much, all of it with a sweetness you have to taste to believe. We literally have apricots coming out of our ears. This is a pic of the compote we preserved:

The instrument of torture in the foreground is for removing boiling hot bottles from the sterilizing water. Worth every penny!

And finally the biscuits [cookies to my US friends]:

The odd lumps in the middle are whole pieces of chocolate [some dark some dairy milk] that bake with the biscuits. Like my chocolate mousse cake, this is something we don’t make often because it, too, is death-by-chocolate. If you scroll down to the recipe you’ll see why. I may have to go on a starvation diet once the last of the indulgences are eaten. 🙂

RECIPES!

Apricot Cake 

  1. Pre-heat the oven to 170 C [165 C if using fan forced] or 360 F.
  2. Lightly grease a 10″ [ 25 cm] diameter ringform cake tin and line the bottom with grease proof baking paper.
  3. Separate four large eggs. Place the yolks into a small bowl and the whites into a mixing bowl.
  4. Add 75 gm of caster sugar to the egg whites, plus a tiny pinch of salt, and beat on high until shiny and very stiff. Set aside in a cool place but not the fridge. You do not need to wash the beaters.
  5. In a second mixing bowl, place 200 gm of room temperature, unsalted butter and another 75 gm of caster sugar.
  6. Cream the butter and sugar until it’s pale and creamy.
  7. Add the egg yolks one at a time, beating well between each addition.
  8. Gently fold the stiff egg whites into the creamed butter. Do not over mix.
  9. Sift 200 gm of self raising flour and fold into the butter/egg mix. The cake mix will be quite firm. Only fold until it’s just combined.
  10. Pour the cake mix into the prepared tin and gently press to the edges.
  11. Lightly press fresh apricot halves all over the top of the cake mix. [I used about 3/4 of a kilo of fruit. If you want to use less, reduce the baking time a little to compensate].
  12. Place the cake in the middle of a preheated oven and bake for approx. 45 – 50 minutes. Do not open the oven for the first 20 minutes of baking.
  13. As the cake cooks it will rise up around the fruit. The cake is cooked when it shrinks slightly from the sides of the baking dish and/or a skewer pressed into the middle comes out clean [i.e. not sticky-gooey].
  14. Take the cake out of the over and allow to stand, in the baking dish, for about 5 minutes.
  15. Remove the outer ringform and place the cake [still on the bottom of the pan] onto a wire rack.
  16. Using the baking paper, gentle ease the cake off the bottom of the pan and onto the rack.
  17. When the cake is a bit cooler, and firmer, you can finally ease it off the baking paper as well. I wait until the cake is cool and then ease it straight onto the serving platter I intend to use.
  18. Dust the top of the cake with a little icing sugar [optional] and serve on its own or with cream. Bon appetit!

Triple Choc Biscuits

The main ingredient of this recipe is chocolate. I kid you not, a total of 500 gms of chocolate! 😀

  1. Pre-heat the oven to 180 C [375 F] or about 175 C if using fan forced.
  2. Prepare the baking trays you will use to bake the biscuits. We used an Avanti biscuit press to make the smaller biscuits and discovered it does NOT work on baking paper; the biscuit dough has to be pressed directly onto the baking tray. We also made large, manual ‘balls’ of dough. These we placed on baking paper.
  3. Chop approx. 450 gm of dark cooking chocolate or a mix of dark and milk chocolate. We used 1/2 and 1/2 of Plaistowe Dark and Dairy Milk Chocolate. Reserve approx. 50 gm for the choc chip ‘dots’.
  4. Gently melt the 450 gms of chocolate with 125 gms of unsalted butter. [In the past, I’ve also use Slightly Salted Butter and simply omitted the salt later on]. You can use a microwave or simply use a bowl placed over a pot of gently simmering water on the stove.
  5. Remove the melted chocolate from the heat and stir in 1/2 a cup of caster sugar. It will look quite granular.
  6. Next, stir in 3 large, whole eggs, one at a time.
  7. Finally, sift 1 1/4 cups of plain flour with 2 tablespoons of unsweetened cocoa, 1 teaspoon of baking powder and a good pinch of salt. [If using slightly salted butter, omit the pinch of salt].
  8. Add the flour mix to the chocolate mix and stir until just combined.
  9. Cover the dough with cling wrap and place in the fridge for up to 1 hour [minimum of 10 minutes].
  10. Remove the dough from the the fridge and use a biscuit press to mould the biscuits.
  11. If you don’t have a biscuit press, scoop out a spoonful of dough with a spoon, very lightly roll into a ball and place the ball on the baking paper covered tray.
  12. Leave enough room on the tray for the biscuits to expand as they bake.
  13. When all the biscuits have been formed, gently press a small knob of chocolate into the middle of each biscuit and bake.
  14. For the Avanti biscuits, baking time should be no more that 6 minutes.
  15. For the hand-rolled balls, baking time should be around 10 minutes.
  16. The biscuits will still be a little soft when you take them out of the oven. Leave them on the baking tray until they firm up.
  17. Place biscuits on wire racks to finish cooling. Store in an air-tight container for up to 3 days [if they last that long]. 🙂

Oh, and…enjoy!

Meeks

 

 


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