Sometimes its the classic, simple baking recipes which are often the best. Like those days when you are craving the taste of a chocolate brownie so much, you proceed to start baking at 11pm and then eat so many your stomach hurts (true story).
The same goes for cookies. I love how they are quick and easy to make, and need only a few short minutes in the oven.
These cookies ask for a little more indulgence. Small and petite in size, they are generously filled with chocolate chips, but made all the more chocolatey with the addition of a coating.
Perfect with a cup of tea or coffee.
Chocolate dipped cookie balls
Makes about 30 balls
1 and a half cups all-purpose flour
Pinch of salt
Half a teaspoon baking powder
Pinch of baking soda
Half a cup brown sugar
6 tablespoons unsalted butter
Half a teaspoon vanilla essence
Half a cup chocolate chips, plus one cup for dipping.
Preheat oven to 180 degrees celsius. Mix the flour, salt, baking powder and baking soda together in a large bowl. Cream the sugar and butter together in a seperate smaller bowl. To this, add the egg and vanilla essence mixing until well combined. Now add the wet ingredients into the flour bowl and form into a dough. Add the choclate chips till they are well incorporated into the dough mix.
At this point, refrigerate the dough for about fifteen minutes - this will ensure that the dough balls keep their shape while in the oven. Taking bits of the dough, form small round balls, and spread evenly onto a tray lined with baking paper. Bake in the oven for about 10-14 minutes or until golden.
For the chocolate dip, heat the chocolate in a (microwave proof) bowl in the microwave until melted. Be careful not to end up overheating the chocolate as this will mean the chocolate will become unedible!
Once the cookie balls are cool, dip each cookie into the chocolate and spread on baking paper to set.