Chocolate Chip Cookies

Recipes dedicated to chocolate would not be complete without the popular chocolate chip cookie. This basic recipe is delicious on its own but can also form the basis of several variations the only limit being the imagination.

6oz/175g plain flour

1 tsp baking powder

4½oz/125g soft margarine

3oz/90g light muscovado sugar

2oz/60g caster sugar

½tsp vanilla extract

4½oz/125g dark chocolate chips

Lightly grease two baking sheets.

Place all the ingredients in a large mixing bowl and beat until well combined.

Place tablespoonfuls of the mixture on to the baking trays, spacing them well apart to allow for spreading during cooking.

Bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 10-12 minutes or until the cookies are golden brown.

Using a palette knife, transfer the cookies on to a wire rack to cool completely.

Variations

• Choc & Nut Cookies – add 1½oz/40g chopped hazelnuts to the basic mixture.
• Double Choc Cookies – beat in 1½oz/40g melted dark chocolate
• White Chocolate Chip Cookies – use white chocolate chips instead of the dark chocolate chips.
• Mixed Chocolate Chip Cookies – use a mixture of dark, milk and white chocolate chips in the basic mixture.
• Chocolate Chip and Coconut Cookies – add 1oz/25g desiccated coconut to the basic mixture.
• Chocolate Chip and Raisin Cookies – add 1½oz/40g raisins to the basic mixture.

Next Time: Chocolate Fudge Pudding

Chocolate Éclairs

Delicate choux pastry filled with a traditional patisserie cream and coated with chocolate icing – an old favourite but still decadent. 

Choux Pastry Dough
¼ pint/150ml water
2oz/60g butter, cut into small pieces
3oz/90g strong plain flour, sieved
2 eggs

Patisserie Cream
2 eggs, lightly beaten
1¾oz/50g caster sugar
2 tbsp cornflour
½ pint/300ml milk
¼ tsp vanilla extract

Icing
1oz/25g butter
1 tbsp milk
1 tbsp cocoa powder
3½oz/100g icing sugar


Lightly grease a baking tray. Place the water in a saucepan, add the butter and heat gently until the butter melts. Bring to a rolling boil, then remove the pan from the heat and add the flour in one go, beating well until the mixture leaves the sides of the pan and forms a ball. Leave to cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture. Spoon the mixture into a large piping bag with a ½ inch/1cm plain nozzle.

Sprinkle the baking tray with a little water. Pipe éclairs 3 inches/7.5cm long, spaced well apart. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 30-35 minutes or until crisp and golden. Make a small slit in each one to let the steam escape; cool on a wire rack.

To make the patisserie cream, whisk the eggs and sugar until thick and creamy, then fold in the cornflour. Heat the milk until almost boiling and pour onto the egg mixture while whisking. Transfer to the pan and cook over a low heat, stirring until thick. Remove the pan from the heat and stir in the vanilla extract. Cover with baking parchment and allow to cool.

To make the icing, melt the butter with the milk in a pan, remove from the heat and stir in the cocoa and sugar. Split the éclairs lengthways and pipe in the patisserie cream. Spread the icing over the top of the éclair. Leave to set.


Next Time: Chocolate Crispy Bites

Chocolate Chip Muffins

Mini-muffins make the perfect bite-sized treat and are perfect for children’s parties. They are simple to make and are popular with both young and old.

3½oz/100g/ generous ⅓ cup of soft margarine
8oz/225g/1 cup caster (superfine) sugar
2 large eggs
¼pint/150ml/⅔ cup whole milk natural yoghurt
5 tbsp milk
9½oz/275g/ 2 cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
6oz/175g chocolate chips

Line 24 mini-muffin tins (pans) with paper cases

Place the margarine and sugar in a large mixing bowl and beat with a wooden spoon until light and fluffy. Beat in the eggs, yoghurt and milk until well combined.

Sieve (strain) the flour and bicarbonate of soda (baking soda) together and add to the mixture. Sir until just blended.

Stir in the chocolate chips then spoon the mixture into the paper cases and bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 10 minutes or until springy to the touch. Leave to cool in the tin (pan) for 5 minutes then turn out onto a wire rack to cool completely.


Next Time: Chocolate Éclairs

Sticky Chocolate Brownies

Everyone loves the gooey chunk of deliciousness that is the chocolate brownie – a treat that is impossible to resist.

3½oz/100g/generous ⅓ cup unsalted butter

6oz/175g/¾ cup caster (superfine) sugar

2¾oz/75g/½ cup muscovado sugar

4½oz/125g dark chocolate

1 tbsp golden (light corn) syrup

2 eggs

1 tsp vanilla extract

3½oz/100g/¾ cup plain (all-purpose) flour

2 tbsp cocoa powder

½ tsp baking powder

Lightly grease an 8inch/20cm shallow square cake tin (pan) and line the base.

Place the butter, sugars, dark chocolate and golden (light corn) syrup in a heavy-based saucepan and heat gently, stirring until the mixture is well blended and smooth. Remove from the heat and leave to cool.

Beat together the eggs and vanilla extract. Whisk in the cooled chocolate mixture.

Sieve (strain) together the flour, cocoa and baking powder and fold carefully into the egg and chocolate mixture, using a metal spoon or spatula.

Spoon the mixture into the prepared tin (pan) and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 25 minutes until the top is crisp and the edge of the cake is shrinking away from the tin (pan). The inside of the cake will still be quite stodgy and soft to the touch.

Leave the cake to cool completely in the tin (pan), and then cut into squares to serve.

Next time: Chocolate Chip Muffins

Chocolate Truffle Cake

A cake for chocoholics with its soft chocolaty sponge topped with a rich chocolate truffle

2¾oz/75g/⅓ cup butter
2¾oz/75g/⅓ cup caster (superfine) sugar
2 eggs, lightly beaten
2¾oz/75g/⅔ cup self-raising flour
½ tsp baking powder
1oz/25g/¼ cup cocoa
1¾oz/50g ground almonds

For the Truffle Topping:
12oz/350g dark chocolate
3½oz/100g butter
½pt/300ml/1¼ cups double (heavy) cream
2¾oz/75g/1¼ cups plain cake crumbs
3 tbsp dark rum

To Decorate:
Cape gooseberries
1¾oz/50g dark chocolate, melted

Lightly grease an 8 inch/20cm round springform tin (pan) and line the base. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.

Sieve (strain) the flour, baking powder and cocoa together and fold into the mixture along with the ground almonds. Pour into the prepared tin (pan) and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 20-25 minutes or until springy to the touch. Leave to cool slightly in the tin (pan), and then transfer to a wire rack to cool completely. Wash and dry the tin (pan) and return the cooled cake to the tin (pan).

To make the topping, heat the chocolate, butter and cream in a heavy-based pan over a low heat and stir until smooth. Cool, then chill for 30 minutes. Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, then add the cake crumbs and rum. Spoon over the sponge base and chill for 3 hours.

Meanwhile, dip the gooseberries in the melted chocolate until partially covered. Leave to set on baking parchment. Transfer the cake to aserving plate; decorate with the gooseberries.

Next Time: No Bake Chocolate Squares