Choc-coated Chocolate Cookies
I had a craving. It had to be fulfilled. So I made these. The biscuit is kind of bland, but it makes up for it by adding a hint of coffee and substance beneath the decadent dark chocolate.
Chocolate Cookies
250g butter, softened
1/2 cup icing sugar
2 tablespoons of cooled coffee (instant will do)
1 egg
1/4 cup milk
1/4 cup cocoa
2 1/2 cups plain flour
1/2 cup cornflour
300g (or a bag) of dark chocolate melts, or one block of good cooking chocolate
Beat butter and sugar until light and fluffy. Add the egg, coffee and milk, and mix. Add the flours and cocoa and beat until completely combined. The mixture should be stiff, but still too gooey to roll out.
Divide the mix in half and wrap in baking paper in a rough ball, refrigerate for half an hour.
Preheat oven to 160°C and line trays with baking paper.
One ball at a time, roll out the stiffened dough between two sheets of baking paper until about 5mm thick. Cut out shapes and place on trays, then refrigerate the cut outs for another fifteen minutes.
Bake for fifteen minutes, any more and they will be too crunchy and unpleasant.
Let cool on trays for five minutes before removing to a rack.
Melt the chocolate according to instructions (I melted mine in the microwave on low for seven minutes) and dip one side of the cooled biscuits in. Yes, you'll get chocolate all over your hands. This means you get to eat it off afterwards. Place chocolate side up on the trays and let cool completely before eating.
These are fantastic with coffee. It makes about two dozen, perhaps more or less depending upon the size of your cutters. I made them last night and they were all gone before 3:00 this afternoon. I hope this means they're pretty tasty, and not that my family just got the munchies and snarfled the lot.