Organic Chocolate Chip Cookies
I may as well continue on the organic chocolate theme for a bit, not for any particular reason, just because I can. Yesterday I posted a recipe for organic chocolate mousse cake and previously I’ve written about making your own chocolate truffles. Another classic chocolate recipe is for organic chocolate chip cookies. Making your own means you know exactly what is going into them. You can ensure all the ingredients are organic and fresh and don’t contain any nasty trans fats which can be found in commercially made biscuits and cakes.
So here you go, Organic Brazil Soft Bake Cookies thanks to Green and Black’s.
Organic Ingredients
- 75g unsalted butter
- 60g caster sugar
- 1 large egg, beaten
- 175g wholemeal self-raising flour
- 1/2 tablespoon vanilla extract
- 1-2 tablespoons milk
- 75g Green & Black’s Dark 70% chocolate, roughly chopped
- 75g Green & Black’s Milk chocolate, roughly chopped
- 50g brazil nuts, chopped
- A pinch of salt
Method to Make Organic Chocolate Chip Cookies
Use a 6.5cm biscuit cutter or similar.
- Preheat the oven to 180C.
- Grease a baking sheet with melted butter.
- Cream together the butter and sugar in a bowl until light and fluffy.
- Beat in the egg.
- Sift the flour once, returning the bran to the sifted flour, then fold it into the mixture.
- Beat well, adding the vanilla extract and sufficient milk to make a pliable dough. Mix it with your hands, adding the milk in stages until the dough is fairly soft, but not sticky.
- Add the chopped chocolate, nuts and salt and distribute evenly through the dough. Roll out on to a lightly floured board to a thickness of about 5mm.
- Stamp into rounds and place the biscuits, spaced well apart, on the greased baking sheet.
- Bake in the centre of the oven for about 20 minutes. Watch them carefully so they don’t overcook.
- Remove from the oven and leave to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
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