Chewy Chocolate Cookies
This chocolate cookie recipe is based on my Cornish Fairing recipe. It’s a really easy chocolate cookies recipe. You just replace the ginger in the recipe with some cocoa powder and abracadabra! You have chocolate cookies! And they are so soft and chewy!
These pictures show what a chewy chocolate Cornish fairing looks like!
We had a bit of a post-dinner sugar crave recently (having no chocolate in the house) and I was persuaded by the girls to make some chocolate ‘biscuits’. We call cookies ‘biscuits’ in the British Isles – sorry about that. So I thought I would try and make some chewy chocolate cookies.
So anyway, I experimented and tried this and it was a great success. The biscuits expand a lot during baking so make sure you leave enough space in between them on the baking sheet.
I use a silicone baking sheet which makes life a lot easier and prevents any sticking at all. These things are really fab if you do a lot of baking. Easy as pie – no more scraping the baking paper off the bottom of the cookies! Just lift them off with a spatula and Bob’s your uncle!
Silicone Baking Mat
When you remove them from the oven they will still be a bit flexible, so make sure they harden up before you transfer them to a rack to cool off.
The result was crispy on the outside and lovely and chewy on the inside, just how a chewy chocolate biscuit is meant to be. Make sure you cut them thick enough to allow them to expand. They should be about 6cm diameter and 1cm thick.
The texture of these biscuits is superb. You have to try them!
Enjoy!
How to make some yummy chocolate biscuits
Chewy Chocolate Biscuits
These chewy chocolate cookies will solve your sweet craving. Crispy on the outside and gooey inside they will give you a sugar hit!
Ingredients
- 340g self-raising flour
- 225g Caster sugar
- 4 tsp Cocoa powder
- 2 tbsp Lyle’s Golden Syrup
- 115g Butter (or Margarine)
- 1 tsp Bicarbonate of soda
- 1 egg
Instructions
- Melt the golden syrup and butter in a pan.
- Sieve the flour into a suitable bowl and mix with the sugar and cocoa powder.
- Add the melted syrup and margarine to the mix and stir together.
- Beat an egg together with the bicarbonate of soda before adding to the mix. Mix together until you have a nice biscuit dough.
- Roll the dough to about 1cm thick and then cut some buttons about 6cm in diameter. Place on a baking tray (I use a silicon baking sheet which seems to work great), and bake in a moderate oven (180C) for 8-10 minutes. Keep an eye on them to make sure they do not overcook.
Notes
Serve up with a nice cup of tea or coffee.