Change topic, back to my cookies blog. Cookies go so well with milk, especially chocolate ones. I made these last night. The uncooked dough can keep up to 1 month in the freezer and it is good when unexpected guests drop in or when you just feel like making something without having to have a lot to clean up afterwards.
Basic Cookie Dough
1 cup soft or dark brown sugar
1 1/2 teaspoon vanilla essence
2 1/4 cups plain flour
1 teaspoon baking powder
- Cream butter and sugar until light and creamy.
- Add the vanilla essence and egg and beat until combined.
- Add in the sifted flour and baking powder.
- Mix all ingredients together until a soft dough forms.
- Roll dough into a log shape, sized to your own preference, on a sheet of baking paper (You may have to first divide the dough into two portions)
- Fold the paper around the dough neatly and place the dough into the freezer for about 20 mins or until the dough is firm.
- Slice the logs to about 1cm thick.
- Place on baking trays, leaving 3 cm between each slice.
- Bake in a preheated oven for 10-15 mins on 180°C.Leave on the trays for about 3 mins before transferring it onto a wire rack to cool.
- Divide the basic cookie dough in half.
- Melt 50gm of chocolate and milk over a double boiler.
- Add the melted chocolate and 2 teaspoons of cocoa powder into one half of the cookie dough mixture and knead until combined.