CHICACHIA

I love baking. Always have, always will.

Mum has always been a fantastic baker, and she definitely got me hooked early! I still have vivid memories of waking up on a school holiday to the whir of mumma's trusty stand mixer, getting washed and dressed in fifteen seconds flat and bounding down the stairs to 'help', or more specifically, help taste test, sift flour, and generally get in the way.

This has been one of my go-to choc-chip cookie recipes over the past few years - I've tested, worked and reworked it, and am finally happy to share it with you guys!
Try it, then shake it up and make it your own. Add toffee, marshies - have it any way you please.

Enjoy!

Ingredients:

2 cups plain flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp instant coffee powder
1 1/3 cups caster sugar
120g unsalted butter (melted)
3/4 cup unsweetened cocoa powder (I like using Dutch-processed for a deeper flavour)
1 tsp vanilla extract
2/3 cup buttermilk
1 cup chocolate chips (mix of dark and white)

Method:

Preheat oven to 175°C (160°C fan forced)

In a medium bowl, combine flour, salt, baking soda, instant coffee powder and mix well. 

In a separate bowl, beat melted butter and cocoa powder with a hand mixer until smooth. Add sugar, vanilla extract and buttermilk gradually, beating to combine.

Add in flour mixture gradually, beating until just combined. 

Stir in chocolate chips.

Spoon/roll teaspoonfuls of dough into little balls, flatten slightly and arrange on flat, greased baking trays. Allow a little room for spreading. 

Bake for 10-15 minutes or until just set. Cool slightly on trays before transferring to wire racks to cool completely.

Note: The cookies will harden a little as they cool, so if you like them on the chewy side, be sure to remove them from the oven when they are still a little soft to touch. 


x.