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Recipe by olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Melt the chocolate and butter in a bowl over a small pan of simmering water or in a microwave until smooth. Cool slightly. In a separate bowl mix the flour, baking powder and ½ tsp salt.
2. Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl and refrigerate for 1½ hours or even up to 2 days.
3. Put the icing sugar in a small bowl. Shape the dough into 4cm balls and roll in the sugar. Put them on baking sheets lined with baking paper and press down lightly with your hand to flatten. Bake for 12-15 minutes for soft centres and set edges. Let cool on the baking sheets for 5 minutes and then put on a rack to cool.

Per serving

148 kcalories, protein 2g, carbohydrate 23.6g, fat 5.7 g, saturated fat 3.2g, fibre 0.5g, salt 0.08 g

Latest comments and suggestions

Results 21-40

• munchkin

  22 May 2008

  munchkin rated and commented on this recipe

  

  how much baking powder????? i added 1tsp and they rose far too much to be cookie like!! no one complained when they were eating them though, they taste great!!

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• Matilda

  02 July 2008

  Matilda rated and commented on this recipe

  

  Really good recipe, but stick to dark chocolate as milk choc makes it too sweet. Oh, and do not use the microwave to melt the chocolate -- trust me!

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• sally

  05 July 2008

  sally rated and commented on this recipe

  

  Very light, easy to make and nice because you can leave the dough in the fridge and either make in batches or just fresh when you want them....I got 23 4cm cookie balls out of my dough!

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• Girl Flower

  05 August 2008

  Girl Flower rated and commented on this recipe

  

  I made these at the weekend with my niece. We both enjoyed making them though I found the last process of actually making the dough into balls and patting them down on the baking tray relaly messy. End result was fabulous though. Thoroughly enjoyed them! We will be making them again.

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• lou

  08 August 2008

  lou rated and commented on this recipe

  

  These were disappearing quicker than I could cook them, definately loved by my kids and OH. Quite easy to make and lovely texture.

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• tats

  18 August 2008

  tats rated and commented on this recipe

  

  These are sooooooooo nice. They didn't last long once cooked and are so easy to make. Will make them again and again and again. :)

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• tweedletwo

  19 August 2008

  tweedletwo rated and commented on this recipe

  

  excellent - made more than stated but my balls were most prob smaller than 4cm. really lovely just like a brownie

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• Leilz100

  21 August 2008

  Leilz100 rated and commented on this recipe

  

  Very nice but I suggest adding in 200g instead of 175 as it will be more chocolatey

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• Joanne

  21 September 2008

  Joanne rated and commented on this recipe

  

  These cookies look so impressive and are so easy to make! Really delicious too. Will definetley be making these again.

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• curious_glasgow

  26 October 2008

  curious_glasgow commented on this recipe

  Lovely cookies. Really easy to make and tasted fantastic. Next time I will add some choc chips!

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• Miss B

  06 November 2008

  Miss B rated and commented on this recipe

  

  Very easy, very tasty. Next time I will add extra choc chunks.

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• HollyWoozle

  11 January 2009

  HollyWoozle rated and commented on this recipe

  

  I doubled up the recipe so that I had enough dough for loooooooads of cookies and it worked out really well. My main concern was that the mixture seemed a little too runny to be like cookie dough but it stiffened up totally once it was chilled and the cookies came out like a perfect cross between cookies and brownies. For the first time ever, I followed a recipe and the result actually looked like the cookies in the photo here! I used about 275g of butter altogether (but I did double up) so I would say if you are unsure about using the tablespoon measurement for the butter (as I was), go with around 130g or so of butter for this recipe as that seemed to work nicely. The cookies were not too sweet and were in great demand. I baked 34 decent sized cookies last night and they all got eaten before they were cool and I still have enough mixture for another 15 at least!

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• TheEdda

  13 January 2009

  TheEdda rated and commented on this recipe

  

  Excellent! Better the second day, in my opinion -- they need the time to cool.

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• vInDyA

  15 January 2009

  vInDyA commented on this recipe

  An easy and a very good recipe. I made this last night. Everything went fine, and the cookies tasted really good as this is the first time I made cookies. It tasted a bit too sweet for me, as I'm not very fond of too sweet. Overall, this is a great recipe.

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• vInDyA

  15 January 2009

  vInDyA rated and commented on this recipe

  

  Oops..forgot to rate!

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• clairejprice

  05 February 2009

  clairejprice commented on this recipe

  YUMMY!!! couldn't get enough of them!!

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• clairejprice

  05 February 2009

  clairejprice rated this recipe

  

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• sneauxdrop

  06 February 2009

  sneauxdrop commented on this recipe

  I've used 50g butter and it has worked out well. I always weigh out this kind of thing but subsequent internet searches say 1 tb weighs 14g - 15g, so that would be 56g to 60g butter.

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• Robyn

  14 February 2009

  Robyn rated and commented on this recipe

  

  I dont know why people are commenting on how much effort they took? They are fairly easy and very tasty! Just like little brownies i couldnt resist one for breakfast! ONly 4 stars as i dont like i could get them looking like the picture if i tried all day!

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• Pippa

  17 February 2009

  Pippa commented on this recipe

  Good cookies, but I think I might try them with raisins and maybe chocolate chunks next time to make them more exciting. Mine didn't turn out quite like they did in the picture, as they didn't crinkle at all at the edges. However I loved their brownie-like texture.

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Ingredients

• 175g plain chocolate , chopped
• 4 tbsp unsalted butter
• 175g plain flour
• ½ tsp baking powder
• 2 eggs , at room temperature
• 150g caster sugar
• 1 tsp vanilla extract
• 60g icing sugar

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Difficulty and servings

Makes 20

Preparation and cooking times

40 minutes + chilling

Ingredients

• 175g plain chocolate , chopped
• 4 tbsp unsalted butter
• 175g plain flour
• ½ tsp baking powder
• 2 eggs , at room temperature
• 150g caster sugar
• 1 tsp vanilla extract
• 60g icing sugar

Per serving

148 kcalories, protein 2g, carbohydrate 23.6g, fat 5.7 g, saturated fat 3.2g, fibre 0.5g, salt 0.08 g

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