I am a firm believer that if you are going to consume a lot a of calories on something, then whatever is eaten has to be well worth it. These little beauties definitely fit the bill. They are all of the below crammed into delicious mouthfuls.
- Dark & bittersweet
These triple chocolate cookies, not only contain dark melted chocolate but also a good quality cocoa or cacao powder plus chocolate chips. Added to that the bittersweet orange zest, I mean chocolate orange that marriage made in foodie heaven.
With all those antioxidants bursting into each mouthful, well then surely they must be good for you right, well maybe not, but I love the idea. The downside is they are utterly moreish that before you know it you have eaten a few, with just the telltale crumbs left clinging to your clothes.
I have made a virtual truckful of cookies over the years, being a mum of three boys ( all now grown) there was always an occasion to bake. I didn’t expect to have any more cookie surprises left now but it seems I do.
Maybe this is due to a shift in the ingredients I now use, the flours incorporated in my baking now are all gluten-free, more diverse and easily obtainable now. One flour, of which I have been experimenting around with over the last few months is buckwheat flour. The name alone is a little confusing, sounding like it should be given a wide berth by those who are coeliac or those with strong intolerances to wheat & gluten. In fact, it contains neither of these ingredients, it is not a grass but related to the sorrel and rhubarb family.
I love the fact that even now I am still baking cookies that wow me, my family, & my friends such as these and my peanut butter, banana & choc chip cookies.
These cookies do contain a lot of chocolate, so on days when the weather is warm, it is best to store them in the fridge to avoid them turning into a gooey mess.
These cookies unlike most of mine which are rolled into balls are dropped onto the tray. This does not make them perfectly shaped but who cares.
175g chocolate chips ( vegan or gluten-free) frozen.
125 dark chocolate at least 75% cocoa solids
100g buckwheat flour
50g plain flour (gf if needed)
25g good quality cacao or cocoa powder
1/2 tsp bicarbonate of soda
pinch of salt
55g granulated sugar
70g dark brown or light brown sugar
1 tsp orange extract or zest from 1 large orange
2 egg replacements either flax eggs or No Egg ( if not vegan, then use eggs)
Pre-heat the oven to 180C and line 2 trays with baking parchment
Place a heatproof bowl over a 1/4 filled saucepan of simmering water on medium heat. Break up the dark chocolate and place it in the bowl and melt gently. Make sure no water gets into the bowl as the chocolate with seize up and be of no use. Once melted place to one side to cool.
In a bowl mix together the flours, cocoa, bicarbonate of soda and salt
In a bowl or mixer, whisk together the sugar and butter along with the vanilla extract until fluffy, then whisk through thoroughly the melted chocolate and then the egg replacer or eggs.
Fold the dry ingredients into the wet mixture, along with the orange zest and chocolate chips.
Drop heaped teaspoonfuls onto the baking parchment allowing a little room for spreading.
Bake for approximately 12-15 minutes. They will be still soft once removed from the oven and fragile but will soon harden up once on a cooling rack.