Hello! I have a cookie recipe to share with you today, and boy oh boy am I excited about this one!
It’s great because it bakes up a decadent, chewy, almost brownie-like chocolate cookie, with crackly top, a fudgy centre and lots of melty chocolate chips throughout it.
But it’s also awesome because it takes all of two minutes to make the dough. Not kidding.
Put your dry ingredients into a bowl, throw in the wet ones, mix the whole thing together and voilà, you have cookie dough. Tablespoons of dough go into the oven and your cookies are done. It’s that easy.
And! There’s more! These cookies have no flour!! Or butter! (!!!!) They’re pretty much just icing sugar, cocoa, eggs and chocolate chips. So they’re dairy free. And if you buy maize cornstarch, they’re gluten free too. Win, win, win, win.
Hope you love these! X
- 375g icing (powdered) sugar, sifted (131/2 oz)
- 100g cocoa powder, sifted (3½ oz)
- 1 tbsp cornflour (cornstarch)
- 1 tsp sea salt (plus extra, for sprinkling)
- 2 large eggs, whisked lightly
- 1 tsp vanilla extract
- 175g dark chocolate chips ( 6 oz)
- Preheat the oven to 180 C (350 F) and line three trays with baking paper.
- In a large bowl, mix together the icing sugar, cocoa, cornflour and salt.
- Add the eggs and vanilla and stir to combine (it will come together).
- Stir through the chocolate chips.
- Drop tablespoons of dough onto the prepared trays and sprinkle each cookie lightly with sea salt.
- Bake for 12 - 15 minutes, until puffed and cracked.
- Makes 16 cookies.
- Happy baking!
Adapted from Good Housekeeping magazine UK.