For the amount of effort to make these babies, they are incredibly worthwhile. Wow Nigella Express, you really can judge this book by the cover. The recipes are as quick and effortless as they say.
I took these into the office but forgot to take a photo until they’d been sitting in Tupperware for a good 18 hours, so apologies for the poor quality of the take.
The mint glaze is a perfect addition to the cookie, and takes literally seconds to make.
Good things: The mint glazing is the perfect addition to these cookies.
Bad things: I think it’d be easy to look at these as not the most exciting thing in the world, even if that’s the wrong view to take…
- 100g soft butter
- 150g light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 150g self-raising flour
- 35g cocoa powder
- 200g milk/dark chocolate chips
- 75g icing sugar
- 1 tablespoon cocoa (sieved)
- 2 tablespoons boiling water
- 1/4 teaspoon of peppermint extract (or just a tad under)
- electric mixer & mixing bowl (I used a standalone one)
- separate large bowl
- baking tray with baking paper
- cooling rack
- old paper to sit underneath the cooling rack
- small saucepan
- Preheat the oven to 180 C
- Measure out the 150g of self-raising flour and 35g cocoa powder in the separate large bowl and set aside
- Put the 100g soft butter into the standalone mixing bowl with the 150g light brown sugar and cream them together with the electric mixer.
- Then add the 1 teaspoon of vanilla extract and the 1 egg and beat together with the mixer.
- Fold in the 200g of chocolate chips.
- Use a teaspoon measure to get the right amount of dough to put onto the lined baking tray. You might need to do this in 2 batches. Bake in the oven for 12 mins.
- When you take them out of the oven, leave them for 2 mins. Easiest way to move them onto the cooling rack is to move them on the baking paper and then re-line the tray for the second batch.
- Once they’ve cooled a light bit, put the icing sugar, coca powder and peppermint extract in the small saucepan. Boil a kettle and then pour out 2 tablespoons of boiling water over the ingredients in the saucepan, and then put it on a low heat and keep on stirring with a wooden spoon until combined.
- Use a teaspoon to zigzag the glaze over the cookies on the rack until it’s all gone. (This is why you should put old newspaper under the rack, so that you don’t need to clean up too much after yourself.) Leave the glaze to to solidify for a little bit before stowing away or serving.
These are supposed to make 26, but I think I made the dough balls too large, as I only managed 18 I think.
As I say, lots of people in the office really enjoyed them, which surprised me when you can genuinely bash this one out in 20 minutes if you rush putting the glaze on at the end.
I think these would be a lovely alternative to mints if you wanted to make your own end-of-dinner food.