Chocolate Cookies

Hey bloggers. So quite recently the lovely Tanya Burr posted a blog on how to do her famous chocolate cookies. What can I say, those pictures look to die for! So I figured I would give it a shot in making them! Well my only problem is in America, we use a different metric scale in cooking, so luckily one of her followers, TheBurgundyLadybug ;posted a blog on the conversions from grams to cups! So what I'm going to do is post Tanya's measurements along with Ladybug's measurements!

Tanya's Recipe:

Her Ingredients:

To make 10 (rather large) cookies you will need: 

200g butter

300g caster sugar

1 large egg

275g self-raising flour

75g cocoa powder

A little dash of milk 

A large bar of white, milk and dark chocolate

3 Daim bars

1. Now pop on your apron and set your oven to 200 degrees Celsius. Then whizz together your butter and sugar until it's a smooth consistency. My butter was a little cold so it looked a bit lumpy for a while! It was fine once it warmed up though :)

2. Next you need to crack in your egg, I was baking with Jim and as you can see he wanted to do this bit - it's always the most fun!

3. Then just put in all your dry ingredients and blend together until it looks like this! If your mixture is too dry, add a tiny bit of milk. Oh dear, look at the mess I made whilst whizzing up my mixture!! 

4. Now for the best part, the chocolate!

5. And don't forget the Daim bars! They give the cookies an incredible and unexpected toffee crunch.

6. Just break up all the chocolate and throw it into your bowl!

7. Once you've mixed the chocolate in, line 2 trays with baking paper or foil and then prepare to get messy! Use your hands to separate the mixture into 10 blobs (I think "blob" is the perfect word for them!)

8. Now pop your chocolaty blobs in the oven for 11 minutes - I have found this to be the perfect baking time. When you get them out they will not look cooked, it is vital you know this, as it will be very tempting to leave them in for longer and then they'll be hard and overcooked once they are cool. Just take your cookies out after 11 minutes and leave them to cool for about 30 minutes

9. 30 minutes later your cookies will be ready to eat! Perfectly soft and still a little warm.

The Burgundy Lady Bug's Recipe:

This is her explanation why some ingredients are different:

"The recipe on Tanya’s blog was written in gram/weight measurements, so I had to do some conversions to figure out the US cups.  I also didn’t have self-rising flour like her recipe called for so I had to add in baking powder and salt.  We don’t have Milky bars or Daim bars here in the US, so I found appropriate replacements.  I can usually get my hands on Dairy Milk bars in the grocery store, often in the candy aisle or the international aisle.  Below is an Americanized recipe:"

 Her Ingredients:

1 cup butter

1 cup sugar

1 egg

2 1/4 cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/3 cup cocoa powder

milk

Ghirardelli White Chocolate bar

Cadbury Dairy Milk bar

Cadbury Royal Dark bar

3 Heath bars

1. Preheat oven to 400 degrees (F).

2. Dice up the chocolate bars into smaller pieces.  Break up the Heath bars using a rolling pin.  (I did this while they were still in the wrapper.)  Set aside.

3. Let the butter warm up to room temperature.  Using an electric mixer, blend butter and sugar.

4. Crack in the egg.  Mix well.

5. Add in all dry ingredients & mix.  Tanya says to add a dash of milk, but I had to add almost a cup of milk to make the batter the consistency I wanted.

6. Add in all the chocolate bars, including Heath.  Stir to combine.

7. Line 2 large baking trays with foil or parchment paper.

8. Using an ice cream scoop, scoop out the cookie batter on to the tray.  I put 5 cookies per tray.

9. Bake for 11 minutes.  Do not cook any longer than this!  They will not look done when you take them out.

10. Remove from oven. Lift the foil with the cookies off tray and allow to cool for 30 minutes.  The cookies will be very soft so if you don’t let them cool sufficiently, they will be gooey and fall apart.

What I did:

Ok so I mostly followed The Burgundy Lady Bug's recipe. I however did have self raising flour so I did not use the salt & baking soda. Also I made my own caster sugar by putting granulated sugar in the blender for a few minutes. I also found Daim bars at a local store in the international isle.

My Ingredients:

1 cup butter

1 cup caster sugar

1 egg

2 1/4 cups self raising flour

1/3 cup cocoa powder

milk

Ghirardelli White Chocolate bar

Cadbury Dairy Milk bar

Ghirardelli 100% Cacao bar

3 Daim bars

1. Preheat oven to 400 degrees (F).

2. Break up chocolate & Daim bars.  Set aside.

3. Let the butter warm up to room temperature. (I took my butter our about a hour before I started the cookies to make sure they were soft enough) Using an electric mixer, blend butter and sugar.

4. Crack in the egg.  Mix well.

5. Add in all dry ingredients & mix.  Tanya says to add a dash of milk, I had to add a little more then a dash but not much more.

6. Add in all the chocolate bars, including Daim.  Stir to combine.

7. Get out your baking trays & line with foil in necessary. I didn't have to put anything on my trays.

8. I used my hands to put them on the pan.  I put 6 cookies per tray.

9. Bake for 11 minutes.  Do not cook any longer than this!  They will not look done when you take them out.

10. Remove from oven. Allow to cool for 30 minutes.  The cookies will be very soft so if you don’t let them cool sufficiently, they will be gooey and fall apart.

What I Used:

not pictured butter... oops. But I did put it in the cookies :)

Final Product (My First Homemade Cookies):

If you make these cookies please send me a picture! I would love to see your final product.

x