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I’ve been feeling a little run down this week… yes it IS officially back-to-school week and so the kids are out of the house, which is sort of a relief… but I do feel a void and i AM actually missing them!! It’s also time to buckle down and get serious and work… and not having the excuse of being distracted by having my girls around… well… there are no more excuses!!
It’s also that time of year where seasons are trying to change… seasonal produce is also changing… we start to see different, autumn-y produce slowly creeping up on us and we realize that halloween, Christmas (YES!) is going to hit us like a 10000 pound truck before we know it!!:)
And this is why I’m feeling slightly drained… Anyway let’s get to these goodies… I love them… they’re gnarly… rustic… out of shape.. whatever you want to call them… but they are so deep in cocoa flavour and buttery at the same time… they are just perfect for tea or coffee…. I’m not sure if the girls will like them.. they have a kind of grown up taste to them… will try and let you know!! They’re pretty quick to prep… an an hour or so in the fridge before cutting them up will be about right… you really can freeze the cookie dough ahead…and bake them when you feel like… with me, it’s not that easy as I always FORGET to mark things and then a year later I’ll find something all wrapped up in the back drawer of the freezer and have NO idea when I put that there… so that’s a no no for me!! I’m sure you’re much wiser though!
- 175g butter, at room temp
- 85g (about 1/3 cup)golden caster sugar or brown sugar
- 200g plain flour
- 2 tbsp cocoa powder
- 100g chocolate chips, milk or dark
- Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips – you’ll probably need to mix it together with your hands at this stage.
- Halve the dough and roll each piece into a log about 5cm thick.
- Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
- Heat oven to 180C. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.