The urge to lift a hot cookie right out of the oven knowing fully well that it will break and break my heart, is something I must fight. Till I master that, here are the ones I didn’t attack.
I give to you, the thickest cookies you ever did see. Cookies that are almost brownies. Cookies so chocolatey, that they really need Speculoos in them to bring you back to Earth. Cookies that I might have accidentally over-baked because they refused to flatten and remained ginormous. They remained so thick I had to press them down into submission. But after all, if you have to eat a cookie, don’t eat a thin, wimpy one. Except this one. It’s thin, but not wimpy.
I didn’t try crumbling these over Speculoos ice-cream because I fear for my sanity. But you totally should.
The cookies are merely a less sugary adaptation of these peanut butter beauties (would you believe I just typed that out as ‘buties’?) because what’s better than a nut butter? A cookie butter of course. Speculoos is made of cookies. So these guys are like cookies baked into cookies. Cookie inception.
I need to stop saying cookies.
Problems. Dough chilling is required because it will melt as fast as you will in the current temperatures. The dough is sticky, sticky, sticky. But the chilled dough will be so firm that the cookies will not spread. Ergo, press them down a little before they go into the oven. Or like me, you’ll be battling with cooked cookies (hee) to get flatter.
The Speculoos flavour is juuuuust right. For good measure, I swirled in some more once the dough was ready, which is what you can see in patches. Always more Speculoos. Gingerbread-y and spicy to go with all that deep dark chocolate.
These cookies are amaze.
What you’ll need:
125 gms dark chocolate
3 heaped tbsps Speculoos
1 cup flour
1/4 cup cocoa powder
1/2 tsp salt
1 tsp baking soda
1/2 cup butter
1/2 cup brown sugar
1 tsp vanilla essence
1 egg straight from the fridge
What to do:
1. Melt the chocolate and Speculoos using a double boiler, till you have a smooth mixture. Set aside to cool.
2. Sift the flour, baking soda, salt and cocoa in a large bowl.
4. Beat the butter and sugar together using a hand mixer or by hand till pale and fluffy. In my super hot kitchen, this was not as much creaming as it was melting. Aim to just get the two well-mixed and you’re good to go.
4. Add the melted chocolate and mix. At this point you might find the butter melting down if the chocolate is still warm. Don’t worry. You’ll be chilling the dough soon.
5. Add the cold egg and vanilla and blend well.
6. Add the flour mixture and mix till completely incorporated. The dough will be sticky sticky sticky.
7. Cover the bowl of dough with clingfilm and chill for 1 hour.
8. After an hour, preheat the oven to 175 C.
9. Take the dough out of the fridge, stir it around a bit and then take a palm sized amount in your hand and roll it into a ball. Place on a greased baking tray and flatten lightly with your palm depending on how thin or thick you want your cookies. Repeat with the remaining dough. You’ll need to bake the cookies in batches (I got 16 in all), so transfer the remaining balls back to the fridge and take them out only when the first lot is done.
10. Place the dough balls on a greased baking tray, 2 inches apart and bake for 10 minutes. Allow to cool slightly before lifting out onto a wire rack. Preferably eat them while they’re warm and breaking apart in your hands 🙂