Chocolate Christmas cookies – the perfect cookies to whip up for Santa.
Chocolate Christmas cookies
In our family, we’ll make any excuse to bake cookies.
Actually, we don’t need an excuse.
We’re big on food providing nourishment not just physically but emotionally as well.
If something is made from scratch, with the best possible quality ingredients, then we will eat it and savour every bite.
There will never be guilt associated with food in our house.
I won’t waste it on some dodgy store-bough item though.
If I’m going to indulge I want it to be worth every single mouthful.
Chocolate cookies on a random Tuesday afternoon?
Sure! Why not?
These last few weeks we’ve made these four times just to make sure they’re absolutely perfect for leaving the big man on Christmas Eve.
Only the best for Santa right?
They’re melt-in-your-mouth perfect.
To jazz them up
If you want to make them a little bit fancy, roll the dough into balls then roll in sprinkles (I like Hopper’s brand in Australia) or coconut then press gently onto the tray.
What about you?
What are you baking for Santa this year?
On quality ingredients
When I say ‘best quality’ ingredients, I’m referring to the least-refined you can get, preferably organic.
For me, I use spelt flour in place of regular flour and always rapadura sugar.
Spelt can be used in exactly the same quantity as regular flour.
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- 125g butter, softened
- 50g rapadura sugar
- 20g cocoa powder
- 150g spelt flour
- ¼ tsp bicarbonate of soda
- ½ tsp baking powder
Preheat the oven to 150°C fan-forced / 170°C and line a baking tray with baking paper.
Place the butter, sugar, cocoa powder, flour, bicarbonate of soda and baking powder to the Thermomix bowl and mix for 30 sec/speed 4. Alternatively, use a food processor.
The dough will have come together and will be soft and easy to roll. If it's a little sticky, place in the fridge for 10-20 minutes to harden up.
Take out pieces about the size of a walnut then roll into a ball.
Place onto the baking tray, allowing plenty of space for them to spread.
Press each one down with a fork.
Bake in the oven for 15 minutes until they are just starting to harden around the edges.
The cookies will crack, and that's ok!
Leave them to cool on the baking tray 15 minutes then transfer them to a wire rack to cool completely.
The cookies will be soft when taken out of the oven but will harden once cooled.