Ooey Gooey Warm Chocolate Chip Cookie Dough 

To be honest with you, this was totally not planned. It just happened, you know?


It was a glorious Thursday afternoon and I had just come home from a 5k run. After taking a quick dip in the pool, I decided to dig through the fridge to find something to replenish my energy. A bowl of quinoa and lentils later, I felt like a goddess. To be completely and utterly honest with you all, this is not me everyday. The girl who exercises diligently and eats nutritiously? That’s me, occasionally. Sometimes I get out of bed at 10 and subsist on potato crisps. Other days I thrive on green smoothies and noodle bowls. It’s called balance.


To balance out the extremely healthy lunch I had, I decided to go for a snack. That snack in particular was cookie dough. You see, I visited England a couple of years ago, and no trip is complete without a trip to Pizza Hut. A gazillion bottomless sodas later, it came time to order dessert. The warm chocolate chip cookie dough looked irresistible and I promise you, it was everything I could have ever wanted and more. It’s absolutely genius, underbaking your cookies such that the top is a hard cookie shell, and the bottom is warm, gooey, decadent cookie dough. I think it’s simply marvellous and it is for this reason that I have decided to share this with you today.

Ooey Gooey Warm Chocolate Chip Cookie Dough

Ingredients

  • 2 cups cookie dough, homemade or storebought
  • ¾ cup chocolate chips (omit if you have chocolate chip cookie dough on hand)
  • ¼ cup Smarties or any other chocolate candy
  • Vanilla ice cream and hot fudge sauce for serving

Method

Grease 4 ramekins and preheat your oven to 200°C/400°F. Prepare your cookie dough and add to a medium bowl. Add the chocolate chips and the Smarties and use a rubber spatula to fold into the dough, making sure the candies are evenly distributed. Add ½ cup of cookie dough to each ramekin and bake 8 minutes, or until the dough has risen and is just starting to turn golden brown. Remove from the oven and let cool for 2 minutes before topping with vanilla ice cream and hot fudge sauce. Indulge immediately!

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Super Fudgy Chocolate Brownie Christmas Cookies

These cookies are just #christmasgoals #cookiegoals #lifegoals, just GOALS. These came about by complete accident and I can honestly say that I am nothing but grateful.


2 weeks ago, I was sitting in my friend’s kitchen when I was possessed by a serious craving for cookies. Any kind of cookie: chocolate chip, ginger, even a raisin cookie would have been enough. I just needed a cookie. So we went digging in his pantry for some cookie ingredients and all he could come up with was a Pillsbury’s Chocolate Muffin Mix. Determined not to give up, we fudged a couple of measurements until we had a cookie-like consistency. Hopeful as ever, we shaped them into cookies and sat for what seemed like the longest 20 minutes in history. And by some miracle, we had created the most luscious cookies the world had ever seen. Desperate to recreate the miracle of the Drysdale kitchen, I dug deep into chocolate brownie recipes in the hope of having an official recipe for them.


2 weeks later, I struck gold with this masterpiece. These cookies are everything you could ever want and more- they have all the fudginess of brownies whilst maintaining the crunchiness associated with cookies. They are chocolatey enough to satiate your sugar needs but aren’t too sweet so your gran can devour them at Christmas too!


This recipe makes a large batch for you to distribute these over the festive season (if you don’t end up scoffing them all yourself like me) so go out and spread that Christmas cheer with these cookies!
Super Fudgy Chocolate Brownie Cookies                                                     makes about 30 

Ingredients

¾ cup margarine

50 g unsweetened cooking chocolate, roughly chopped

1 and ½ cups castor sugar + ½ cup dark brown sugar (you can just use plain castor sugar but the brown sugar really helps to bring out the fudginess)

3 eggs

1 tsp vanilla essence

1 tbsp instant coffee granules, dissolved in 2 tbsp water (optional but the coffee really brings out the chocolate flavour)

1 and ½ cups cocoa powder

2 cups flour

1 tsp salt

1 cup chocolate chips

Optional: nonpareils for decorating e.g. hundreds and thousands (Inused chocolate mint flavour)

Method

In a large bowl, combine the butter and chocolate. Microwave in 20 second increments, whisking after each blast, until completely melted (it took me 40 seconds). Whisk in the castor sugar and brown sugar before cracking in the eggs and adding the vanilla essence and coffee. Whisk until fully combined.

Sift the flour, cocoa powder and salt into the wet ingredients. Use a rubber spatula to fully incorporate it all. The batter will be slightly sticky. Fold in the chocolate chips. At this point, you can refrigerate the dough overnight. I know it’s a pain to wait to have cookies, and you’re perfectly welcome to skip this step but I would highly recommend chilling the dough for 8 hours.

Grease 2 baking sheets and line with parchment paper. Use a cookie scoop/tablespoon to portion the cookie dough onto the baking sheets, making sure to leave at least 3 cm of space in between adjacent cookies. These do spread quite a bit during baking. Sprinkle with extra chocolate chips/non pareils. To get the green cookies, I rolled the cookie dough in mint chocolate nonpareils. Bake in an oven preheated to 180°C/350°F for 10-15 minutes. Remove and let cool before devouring.

It’s better to underbake these than overbaking because then you’ll end up with a chewy cookie rather than a crunchy one. But hey, if you’re into crunchy cookies then increase the heat to 200°C/400°F. Also, these cookies are at their prime when they’ve been slighly underbaked. Happy munching!

Chewy Chocolate Chunk Cookies

Gutentag to all you lovelies out there reading this! Today I bring you these chewy chocolate chunk cookies, and I dare you to try saying that 3 times fast.

Everybody has a different idea of what their ideal chocolate chip cookie looks like. If you’re my dad, then you want thin, crunchy cookies. If you’re my brother, then you’re going to want them thick and gooey. And if you’re my mother, then you have a headache. Just when you thought all hope was lost, this banger of a recipe shows up to reunite your cookie conflicted household. These cookies have a rich butterscotch flavour, chewy texture and banging taste. A glass of milk on the side makes these even more delectable.


Allow me a brief moment to discuss what exactly makes these chewy chocolate chunk cookies just so incredibly fantastic. This recipe does not call for you to mix two different types of sugar; it’s all brown sugar for double the butterscotch flavour. Refrigerating the dough overnight makes for an even more intense flavour, but I know that ain’t nobody got time for that. These can be baked straight away, or if you aren’t in a rush then I seriously recommend that you leave this in the fridge overnight. The best part about these is the dark chocolate pieces that will take your taste buds to paradise.


There is a serious shortage of chocolate chips in Zimbabwe right now. I’ve been to about 5 stores in the past 2 weeks and I’ve been told the same thing over and over again, “We haven’t had them in about a month”. The restrictions on various imported goods has meant that certain items such as coconut milk and the beloved chocolate chips haven’t found themselves in stores recently. But fear not fellow Zimbos! For in times of crisis, we make a plan. Case in point: we chop a bar of dark chocolate into little pieces and call them chocolate chunk cookies. Problem solved. The fact that all the chocolate pieces are different sizes ups the wow factor of these cookies by 387629. It’s a mathematical fact, I totally calculated it.


Chewy Chocolate Chunk Cookies                                                 makes 9 cookies

Ingredients

½ cup butter at room temperature

½ cup brown sugar

2 eggs

1 tsp vanilla essence

1 ½ cups + 2 tbsp self-raising flour

¼ tsp baking powder

¼ tsp baking soda

A pinch of salt

1 cup chocolate chips/chopped chocolate

Method

  1. Grease a 9×13 baking pan and line it with baking paper. In a medium mixing bowl, cream together butter and sugar until smooth and creamy, about 3 minutes. Crack eggs into the bowl, one at a time, making sure to mix well after each addition. Add the vanilla essence and mix well.
  2. Measure out the flour and add it to the wet ingredients, followed by the baking powder, baking soda and salt. Use a paddle brush to incorporate, making sure to scrape down the sides of the bowl to get every little bit of goodness in there. Stir in ¾ cup of the chocolate pieces and mix until they are evenly distributed throughout the dough.
  3. Using a cookie scoop/ice cream scoop/tablespoon, shape the dough into cookies and spoon them into the baking sheet. I used about 2 tablespoons of dough per cookie*Leave about 2 cm of space between each cookie.  After you’ve scooped all the dough and formed cookies, sprinkle the last ¼ cup of chocolate pieces over the cookies. **Refrigerate for 24 hours. This step is optional but vital in order to obtain that intense butterscotch flavour.
  4. About 10 minutes before you plan on baking, remove the cookies from the fridge and let sit at room temperature whilst you preheat the oven to 180ºC/350ºF. Bake for about 10 minutes, then remove from the oven and let cool for 15 minutes at room temp before moving to a wire rack to let cool further. Serve with a tall glass of milk.

Notes:

*These cookies spread quite a bit and end up being quite large as a result, so if you would like smaller cookies then I suggest using 1 tablespoon. You would also have to reduce the baking time to 9 minutes.

**Refrigerating is completely optional but keep in mind that the cookies will spread even more, and you’ll lose a bit of the butterscotch flavour. You can keep these in the fridge for up to 48 hours before baking, or you could even freeze them for 24 hours before baking.