And I fully stand by the title of this post.
As you know, i've gone a bit cookie crazy recently and I really wanted to find a good recipe for chocolate cookies that didn't spread. Spreading when you are making cookies really is a nightmare as you want them to bake true to the cookie cutter shape for decorating. The recipe I found on LilaLoa really is not only amazing as the cookies hold their shape, but they also taste AMAZING. If you live in the UK, then you'll know what I mean when I say they taste like bourbon biscuits! Even if you don't want to do all the fancy-smansy decorating, this recipe is the one to use for lovely tasking cookies.
I use the American 'cup' measurements as it requires no weighing but i've included the conversion into grams if you don't own any measuring cups. You'll be best to use a stand mixer when making this dough.
Preheat the oven to 190°C or Gas Mark 5
1 cup unsalted butter or 250g
1 1/2 cups granulated sugar or 300g
1tsp vanilla extract
3/4tsp baking powder
2/3 cup coco powder or 60g
3 1/2 cups plain flour or 435g
For the coco, usually I use Bornville or Green & Blacks but my housemate recommended using Rowntrees coco and I really think it made the cookies taste extra good! Much more of a true chocolate taste!
1) In your mixer bowl, cream together the butter and sugar.
2) Add in your eggs & vanilla extract then mix well.
3) Add in baking powder and salt then mix well.
4) Add in the coco powder and mix well.
5) Add the flour a cup at a time while mixing on a low speed.
Once everything is combined, the dough WILL look soft but don't be tempted to add in anymore flour, this recipe is meant to be like this!
6) Roll the dough out on a lightly floured surface and cut into desired shapes.
7) Bake for 7 minutes in a preheated oven.
For more tips, check out LilaLoa's original post and enjoy the best chocolate cookies EVER!