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Tuesday, February 15, 2011

Indulgence Chocolate Cookies

250g all-purpose flour
60g cocoa powder (unsweetened)
3g baking powder
3g fine salt
230g butter
100g caster sugar
1 large egg
140g dark chocolate couverture, grated / chopped finely
125g mixed nuts, chopped roughly
Icing sugar for coating

  • Preheat the oven to 170"C. Line baking tray.
  • Sift the flour, baking powder & cocoa powder, add salt.
  • Cream the butter & sugar on medium speed (about 3 minutes).
  • Add egg into the mixture and mix until combined.
  • Reduce the speed to low, add in flour mixture, chocolate & nuts. Mix to form soft dough.
  • Roll into a cylinder, wrap in cling film & refrigerate for 30 minutes
  • Slice the dough & set them apart on the lined tray. Bake about 10 minutes.
  • Cool for a few minutes. Dust with icing sugar if desired.

Note: the cookies will keep for a week in an air-tight jar
Courtesy from Chef Jean Michel Fraisse of The French Culinary School in Asia @ HTC in Asia, KL
This recipe was taken during our Leisure Cooking Class on 29 Jan 2011 @ IMC Tower

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