I love chocolate cookies, actually I ♥ cookies on the whole.
Growing up my mum never made cookies that required an ice cream scoop, her cookies were either made using a biscuit gum or shaped by hand.
Me on the other hand, I can’t make a perfect circle cookie to save my life.
The I was watching The Pioneer Women and she was making cookies using an ice cream scoop.
I was a bit sceptical at first, I mean these cookies started off as round mounds and then baked and melted to form perfect circled puffed up cookies.
4 ounces of milk chocolate buttons or any chocolate of your preference.
2 cups castor sugar.
226g room temperature margarine.
3 large eggs.
1 tbsp. vanilla essence.
2 cups cake flour.
¼ cup plus 1 x tbsp. cocoa powder.
1 tsp baking powder.
½ tsp salt.
Icing sugar for dusting.
Line a baking tray with parchment paper.
Using an electrical hand-held whisk, whisk together the sugar and margarine until light and fluffy.
Melt the chocolate in a microwave until melted, but not steaming hot.
Slowly drizzle the chocolate into the margarine mixture and whisk till well combined.
Add the eggs one at a time and beat for a couple of seconds between each egg.
Add the vanilla essence and mix.
In another bowl, mix the flour, cocoa powder and baking powder.
Add a little of the flour mixture at a time to the chocolate mixture and mix well, once everything is well combined.
Using a mechanical ice cream scoop, scoop the mixture onto the parchment paper.
Bake in a preheated oven at 180C for 10 – 15 minutes or until the cookies have puffed up.
Let them sit on the baking rack for 2 – 3 minutes, the carefully remove to a wire rack to cool completely.
Once cool, sprinkle with icing sugar.
Prepared, tried and tested by: Bobby Swanson
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