Wednesday, 27 August 2014

Tanya Burr Inspired Cookies

So I tried to make the Tanya Burr cookies the other week, and they were so large they fell apart in my hands...oops. So today, I tried again. And in true Maia style, I kinda' drifted away from the recipe and ended up doing my own thing. The surprise? They taste great! This is my recipe for gooey melt-in-the-mouth double chocolate cookies...inspired by Tanya Burr.

You'll need: 
200g butter, 300g caster sugar, 1 egg, 240g self-raising flour, 85g cocoa powder, 150g white chocolate, 150g milk chocolate, 100g dark chocolate

The recipe:
Pre-heat the oven to 200 degrees.
Line some baking trays (I used three) with butter and greaseproof paper.
Blend together the caster sugar and the butter, making sure you've diced up the butter so it's easier to mix.
Add in the egg and whisk until smooth and creamy.
Add a third of the flour in at a time, whisking slowly, until a dough mixture is formed.
Break up the chocolate at add it in slowly, kneading the cookie dough as you add it in to combine the two together.
Once all of the chocolate is added in, take little balls of mixture and put them on the baking trays, flattening the tops slightly.
Bake in the oven for 10-12 minutes (no more than that!!) and then leave them on the trays to cool - they won't feel done when you press them, but they still cook out of the oven!
Leave them for 35 minutes.
Stack them all onto a plate, and enjoy!

Maia x


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