READY, STEADY, GLOW COOKIE RECIPE FT. LOVE COCOA CHOCOLATE
Hi, I'm Jasmine and I'm a chocoholic.
There have been countless times where family, friends, and even complete strangers have caught me with my whole face inside a Nutella jar. Don't worry, at home, not in the middle of a supermarket, I have a smidge of dignity. Chocolate and sweet treats are my absolute weakness - I will always pick a dessert over a starter and I forever have to avoid looking into windows of bakeries because I won't be able to resist buying the lot.
I'm all about balance when it comes to food; there are times where of course I indulge but if I can find a way to make a sweet treat that little bit healthier, I'm totally game. A lot of the recipe books I own are geared toward a healthy lifestyle; even though I'm not vegan, some are vegan friendly and if not, they are unprocessed or refined sugar free.
I kindly got sent a selection of chocolate from Love Cocoa and rather than just scoffin' the lot in one go, I thought it'd be a nice idea to pop on my apron and bake some cookies! What a domestic goddess, eh. As I said above, I've got a load of recipe books but Madeleine Shaw's Ready, Steady, Glow is my go-to for yummy goodies and its filled with so many incredible recipes. However, as I said, I had my eye on cookies and luckily Madeleine had just the recipe...
Before I get into the recipe, I just want to say they are SO BLOODY GOOD. Even if I say so myself. They're moreish and gooey and just mmmmmmmm. And because they're refined sugar free, I don't feel too bad about eating them all. Kiddin, my flatmates are certainly helping out which is a good sign I say! Rather than just using one type of chocolate, I decided to split the mixture and mix in half of the Honeycomb Milk Chocolate and also the Crushed Coffee Dark Chocolate; I can't decide which flavour I love more!
150g unsalted butter
175g coconut sugar
1 egg, beaten
1 tsp vanilla extract
200g rice or buckwheat flour (I went for buckwheat)
1 tsp baking powder
pinch of salt
Preheat the oven to 160 degrees celsius and line 2 large baking trays with baking paper
Cream the butter and sugar together, then add the egg and vanilla extract and mix again
Tip: there's nothing worse than trying to cream together butter and sugar when the butter hasn't softened enough so either leave it out of the fridge for a bit or if you're forgetful like me, pop it in the microwave for a few seconds to soften up. Any microwave will do but I couldn't recommend the Panasonic combination microwave more! Anything that can grill, steam AND bake is a massive winner in my eyes.
Sift the flour, baking powder and a pinch of salt and mix again until fully combined
Break up the chocolate and mix into the dough
Roll the dough into walnut-size balls and place on the baking tray about 5cm apart (so that they don't turn into one biiiiiig cookie)
Bake for 12-14 mins until golden brown around the outside. at which point you can remove them from the oven and leave on the trays to cool and harden
Then... DIG IN!!!!!!!
Sorry if I've made you salivate... you're welcome to come round and scoff one with a cuppa tea!
P.S. Love Cocoa also do G&T and also AVOCADO flavoured chocolate... like whaaaaaaaaat, I'm totally gonna have to order some myself.