A work mate of mine held a garden party at her property last weekend. The theme was 'Cocktails and nibblies' so I decided to bake something as a contribution. I flipped back and forth through our baking books and finally settled on these chocolate lace cookies from the 'Women's Weekly Bake' cookbook. The original recipe can be found here.
This recipe was everything that I was hoping for:
- Common ingredients - check
- Easy to make - check
- Looked presentable - check
- Transportable - check
- Contained chocolate (i.e. easy crowd pleaser) - check
Chocolate Lace Cookies
- 100g good-quality dark chocolate (I used Lindt 80%), chopped
- 80g butter, chopped
- 1 cup (150g) plain flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon bicarbonate of soda
- 1 cup (220g) caster sugar
- 1 egg, beaten lightly
- 1/4 cup (40g) icing sugar
1. Combine the chocolate and butter in a small saucepan. Stir over a low heat until just melted. Transfer to a medium bowl(I just left my mixture in the saucepan).2. Sift together the flour, cocoa and bicarbonate of soda.
3. Stir into the chocolate mixture with the sugar and egg.4. Cover and refrigerate for about 15 minutes or until mixture is firm enough to roll into balls.5. Preheat oven to 180°C (160°C fan-forced). Line 2 oven trays.
6. Roll level tablespoonfuls of the mixture into balls. Roll the balls in the sifted icing sugar. Place on the lined trays about 8cm apart.7. Bake for 15-20 minutes.8. Cool on trays before serving.
The best way to describe these is a cross between chocolate brownie and chewy chocolate cookie. They were divine. The exterior is firm with a bit of crunch, thanks to the icing sugar crust. The inside is fudgey with a dense cake consistency.
Too many in one go will give you chocolate brain freeze. I recommend having them with cold milk or tea.