Of all the dishes in this vast tome of cooking delights, this is the one which has made me the man I am today.
Jesting aside, this is a phenomenal hearty little treat, so full of calories that if you have more than five in the space of one hour, you need to be taken to A & E.
-250g white cane sugar
-A dash of amaretto
-1 large egg
-500g strong bread flour
-100g cocoa powder
-1/2 tablespoon baking powder
-pinch of salt
– 250 g chocolate chips
You’ll need two large bowls. Make of that what you will.
First, cream the butter and sugar. Add a generous dash of amaretto. Don’t overdo it. The flavours must be subtle.
Then add the eggs and combine.
In your second bowl, combine all the dry ingredients. Make sure you put the cocoa powder in first. It is much less dense than the flour and will go everywhere if you either stir too quickly or pour it out on top of the flour.
Pour the wet ingredients into the dry ones, little by little. Don’t do it all at once. When both bowls have been amalgamated into one, the mixture will be solid.
Now comes the messy part, you need to take about half a handful of the dough and shape it into a sphere. Repeat until there is no dough left. This should make about 40 cookies.
Bake in a pre-heated 180 C oven for 9-12 minutes. Do prod them with a knife to see if they’re ready. If the cookie is slightly firm, they’re ready. If they’re rock hard, black and on fire, you’ve failed.
If you value your tonsils, let these cookies cool down before you consume them. Don’t consume too many at once. Limit yourself to three in an hour at most. These are among the best things you’ll ever taste but they will give you a headache.
Best served warm with an amaretto cranberry mixer.