We have a healthy eating policy on our school which normally means that chocolate is banned from the school grounds in any form. No matter how healthy it might be, it’s still banned from the school. It’s easier than to ban the lot than to police all the variants in the lunchboxes and I completely agree with this.
There’s one exception to the chocolate ban however, and that’s on bake sale days.
Bake sales happen at least once a school year in the school. They’re an essential way for the school to fundraise for items they might need. I realise that the term might give parents a little bit of dread. Normally I bake a few loaves of my simple homemade brown bread and I’m told they fly out the door, but this year the kids requested chocolate cookies.
When cooking for a bake sale the most time consuming part of baking these cookies is the baking-tray-relay to make sure you rotate the baked cookies with the raw. The beauty of this recipe is that you can mix the dough, roll it, then freeze and take out when you’re ready to bake just a few.
This means you can have beautifully baked, crispy on the outside, chewy on the inside, cookies cooling on your rack with 20 minutes notice.
[recipe][recipe title=”Chewy Chocolate Cookies” servings=”20″ time=”40 mins” difficulty=”very easy”]
- 90g Malted Milk Extract
- 90g light/golden demerara sugar
- 90g caster sugar
- 150g butter at room temperature
- 2 medium eggs
- 300g plain flour
- 100g cocoa powder
- 1 teaspoon of baking powder
- 1 packet mixed chocolate chips (here I used Dr Oetker chocolate chips)
Preheat your oven to 200 degrees Celcius and line 2 baking trays with non-stick baking paper.
Cream the milk extract, sugar and butter together until light and fluffy. Beat in the 2 eggs until fully combined then add the flour, cocoa powder, and baking powder and mix again. Finally stir the chocolate chips into the cookie dough.
Using a dessert spoon, spoon the mixture directly onto the tray, leaving a lot of space between each cookie. I normally bake only 4 on each tray so you will need to rotate your trays, however it’s rare you’d bake the whole batch all at once.
Bake in the oven for between 9-12 minutes. As soon as they start to turn dark brown & crackled on the outside, remove the trays and leave the cookies on the baking paper for 10 minutes before gently moving with a spatula to a cooling rack. The cookies will keep for up to 5 days in a sealed container kept in a cool, dry location but honestly I’d refrigerate or freeze your dough then bake these cookies fresh.[/recipe]
Baking tip: The knack to baking with chocolate chips is to make sure they are as cold as they can possibly be, so if you intend to bake the cookies immediately after mixing, chill the chips in the freezer first. Otherwise they might melt directly into the cookie mixture and not be defined chips once baked.
Disclosure: For this recipe I used Dr Oetker cocoa powder, baking powder, and mixed chocolate chips. I received some products compliments of Dr Oetker but was not obliged to mention them or use them on the blog.