roamingtaste.com » Where foreign and local combine

Salted Double Chocolate Cookies

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This past weekend I went on a little train journey out of the city and embarked on a little adventure at a pick-your-own farm to get some apples for the many recipes I have now begun creating.

Fall has begun making itself comfortable and the rain has accompanied it here in London. And every time the rain falls and there’s no wind about I smile the happiest rain smile I can muster.

After a long year of summer, even though it is my favorite season, I am very excited to see rain and a different season come with its abundance of apples, pumpkins and a different wardrobe of clothes to relish.

2013-09-17_0002This is why I went to the pick-your-own farm to begin with – to enjoy the new season of produce growing in orchards while nectarines and strawberries are getting ready for their shift in the southern hemisphere.

Getting out of the flat city with it’s beige colors and to a friend’s neighborhood so far out of the city was lovely and my wonderful friend and I drove through the rain, avoided puddles and enjoyed each others company outside of hospital rooms and offices.

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Salted Double Chocolate Cookies
Roamingtaste
Makes 36

Ingredients:
250g butter, softened
3/4 cup superfine/caster sugar
1 1/2 teaspoons vanilla extract
2 eggs
1 cup chocolate drops
1/2 cup cocoa powder, sifted
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
2 1/2 cups flour, sifted
2 teaspoons baking soda

Directions:
Preheat the oven to 180C/350F and prepare  a baking tray greaseproof paper.

Place the butter, sugar and vanilla extract in a bowl and combine until light and creamy. Approximately 1 minute. Add in both eggs and mix until well combined.

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Add the cocoa powder, chocolate drops, ground cinnamon and nutmeg and salt. Mix until well combined and smooth, approximately 30 seconds. IMG_9874Sift the flour and baking soda into a separate bowl and add to the chocolate mixture. Fold until well combined.

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Take tablespoon amounts and roll into a ball then flatten slightly.  Place on the baking tray 1/2 inch apart and sprinkle sea salt on top.

Bake for approximately 12 minutes until lightly golden on the edges and spread out.

2013-09-17_0001Remove and allow to cool on a cooling tray.

Serve.

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