Baking Tanya Burr's Chocolate Cookies
Today I thought I would share with you my experience baking Tanya Burr's infamous cookies, and tell you how I did it along the way if you are unfamiliar with the gorgeously gooey circles of delight's recipe.
You will need:
75g of cocoa powder
A dash or two of milk, depending of how dry your mixture seems to be
300g of caster sugar
275g of self raising flour
200g of butter
A large bar of white chocolate
A large bar of milk chocolate
One large egg
Preheat your oven to 200 degrees Celsius.
Cream together your butter and sugar in a large mixing bowl, before cracking your egg into the mixture. You then want to stir in all your dry ingredients. At this point you want to add your milk if the dough is looking dry. After this, you want to break all your chocolate up into the squares and chuck it in. (And eat a piece or two - of course!) Start using your hands to form a dough, and when it is all combined, you can put in on a surface and separate it into rather large balls, ready for baking. You should make around 10 balls. These cookies come out huge so you could make 20 smaller ones if you desire. Place the balls onto a greased or lined baking tray and bake them in the oven for 11 minutes - ish. Tanya says this is the perfect baking time, however, mine did fall apart slightly so maybe an extra 1 or 2 minutes wouldn't hurt. I think it depends on your oven, so just go with whatever you think is best.
These cookies are delicious. They are gooey and ever so chocolatey. I think the baking time also depends on how you like your cookies, I do actually prefer them more goeey and less cooked. They melt in the mouth and are so moreish.
I really loved making this blog post for obvious reasons, (eating the cookies, duh). I hope you enjoyed it too! Let me know if you would like me to do more baking posts! They are posts I wish to incorporate into my blog more, so if you have any requests/ideas let me know.
Bye for now,