These cookies were inspired by the chocolate chip lovelies Isa Chandra Moskowitz posted on the PPK blog last week. Even though I promised myself I was going to save up on sweets until Christmas (so that way dessert would be like an extra present), I was going to Socktopus and Matthew looked at me with those big blue eyes and I just couldn't help myself.
I have made a couple of changes, though they are largely cosmetic: I didn't want chocolate chip, I wanted lemon-chocolate. About a month ago , my friend Lista declared that if the person making the cake wants lemon-chocolate cake, then everyone else can just eat lemon-chocolate cake and shut it. I couldn't agree more. Matthew prefers the other ones (the chocolate-blackberry ones which I will one day post the recipe to, I just keep forgetting, I'm sorry!), but did these ever hit the spot. Delish!
ingredients:
3/4 c. dark brown sugar
2/3 c. sunflower oil
1/4 c. milk (soya or whole or whatever)
2 tbsp. cornstarch
1 tsp. vanilla extract
1 tsp. lemon extract
1 1/2 c. plain flour
1/3 c. cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped macademia nuts
method:
In a large mixing bowl, mix together the sugars with the oil, milk and cornflour. Isa notes that the sugar and oil have a real chemical reaction and they do! If you keep stirring vigorously for about 3 or more minutes the mixture starts to become almost like a molten caramel. It's awesome! Once it's started to thicken, then add the vanilla and lemon extracts and mix in well.
Sift in the flour, baking soda and salt, cocoa powder and stir until completely incorporated and lump-free, then fold in the macademica nuts. I didn't find the dough so stiff I couldn't use a spoon, but if you do, well, that's what your hands are for.
For each cookie, take a golf-ball size chunk and roll into a ball with your hands, then flatten between your hands and arrange about an inch apart on a greased cookie sheet. Place on a baking sheet and bake at 350 F for about 8 minutes. They really do not need much longer than that as they dry out a bit. Leave them to cool on the baking sheet for about 5 minutes then move them to a wire rack , or leave them to cool on the baking sheet for about 5 minutes then scoff them with a glass of milk.
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