Ever since getting an electronic scale and finding out I can actually bake when I measure things properly, this has become the most hygge hobby of mine. There is nothing more wonderful than filling your home with a lovely scent of a dessert coming together. Saying that, I don’t want to overindulge and eat 18 cookies on my own! Luckily enough those chocolate cookies freeze like a dream and will quickly become your favourite last minute dessert on a lazy day. Simply take them out of the freezer and pop them in the air fryer or microwave for a couple of minutes to defrost them.
How to make them delicious AND healthier
It’s all about the details. In this case, what extras you add. I opted for almonds and hazelnuts but feel free to add anything you like, just try to add no more than 200g extras all together. Bear in mind that both chocolate and nuts contain a good chunk of fat so they should be enjoyed in moderation.
Hazelnuts
Rich in:
- folate
- potassium
- zinc
- copper
- magnesium
- vitamin E
- phosphorus
Copper is the secret nutrient that makes your body absorb more iron. This is why you might find hazelnuts, potatoes and beans particularly appealing when your iron is getting a little low.
Phosphorus on the other hand is a component of bones, teeth, DNA and RNA. It’s crucial for your body to use fats and carbohydrates efficiently. Also, it is needed for production of protein for growth, maintenance, and repair of cells and tissues.
Dark chocolate
Rich in:
- iron
- magnesium
- copper
- mangenese
- zinc
- selenium
It can help you manage stress better, is a powerful source of antioxidants and it could help improve brain function. Try to opt for at least 70% but the more cocoa, the better.
What makes those chocolate cookies so good?
The secret of making them so chewy is the little addition of cornstarch. If you don’t have it handy you can experiment with potato starch or tapioca flour. Since we are only adding a teaspoon of it in this recipe so it shouldn’t make a tremendous difference if you opt for an alternative.
Low effort *freezable* chocolate cookies
Equipment
- parchment paper
- baking tray use two to cut baking time in half or bake one batch of 8 cookies at a time
Ingredients
Section 1: Dry ingredients
- 280 g plain flour
- 1 tsp cornstarch (7 g)
- 1/2 tsp salt (3 g)
- 1 tsp baking powder (5 g)
Section 2: Wet ingredients
- 175 g butter unsalted
- 100 g golden caster sugar or any other light sugar
- 150 g light muscovado sugar or molasses sugar although it might be a bit bitter
Section 3
- 1 egg
- 2 tsp vanilla extract (11 g)
- 100 g chocolate chips or chopped chocolate reserve some for topping after you take cookies out of the oven or prepare more chocolate chips in advance
- 20 g almonds feel free to skip or change to any other toppings
- 20 g hazelnuts feel free to skip or change to any other toppings
Instructions
- Add all the ingredients from section 1 and mix well in a big bowl.
- Now melt the butter in a small pot. Add sugar and whisk until combined and smooth. You don't want to see any sugar lumps.
- When the butter and sugar mixture is cooled down (it should only take few minutes), add egg and vanilla extract and mix well. Pour the dry ingredients, fold with a spatula, add the remaining ingredients from section 3 reserving some for topping when cookies are baked.
- Now put a large plate in your bowl to block the air and transfer it to the fridge to cool down for at least an hour (you can make the dough the day before baking if you'd like).* You could use plastic foil to wrap around the bowl but I find it very wasteful and frankly, the trick with plate works perfectly fine.
- Put some parchment paper on your baking tray and heat up the oven to around 165°C. Cut the dough into even 16 parts and fold them into little balls. Try to make them taller (oval shape) as they will collapse when baking. Put 8 cookies on a standard baking tray at a time and bake for 12 minutes. They should look browned and starting to crack when you take them out but soft to touch- they will keep cooking when they cool down. Transfer cookies to a cooling rack and add any reserved topping now. Try to wait at least 15 minutes for them to cool down and finish cooking before eating.
Freezing
- Once cooled, you can transfer them to a container or zip seal bag and freeze for up to a month. You can let them thaw over the night in the fridge or put them in the air fryer for a couple of minutes for a quick dessert.
