Chocolate Cookies
Ingredients
- 250g Stork Block Margarine, softened
- 350g light soft brown sugar
- 2 large eggs
- 350g self raising flour
- 100g cocoa powder
- 200g Novi Bloc Dark Chocolate, chopped
Method
- Beat the Stork Margarine and sugar together in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chopped Novi Bloc Dark Chocolate. the mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.
- Heat oven to 190C. Place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tablespoons for each cookie. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The cookies will keep in a tin for three days.
- As a optional treat, the cookies can be dipped in chocolate. To do this, melt the Novi Bloc Chocolate in a bowl over a pan of simmering water or in a microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set.
