Anyway, these are REALLY easy to make, and I made them in the food processor. Honestly, the whole process, from measuring to popping them in the oven, took less than 10 minutes. Then again, I do work faster than most other people, ahem.
Adapted from Nigella Express
100gm brown sugar (original recipe 150gm)
1 teaspoon vanilla extract (or essence also can la in this case, it all evaporates anyway)
1 large egg
150 gms flour
35 gms cocoa powder sifted
1/2 teaspoon baking powder
200gm choc chips
I find it easier to break them into 4 separate group of ingredients.
1. Blitz the butter and sugar in a food processor, until creamy. (the way I identify this in my machine, is, initially, the butter and sugar clump up. Once it evenly mixed, it forms a ring of lovely butter sugar mixture around the insides of the bowl)
2. Add in the egg and essence. Pulse a bit until well mixed.
3. Pulse in the dry ingredients. It should form a lovely cookie dough, that looks like a thick choc ice cream. Stir in the chocolate chip cookies until evenly incorporated. If you are using a small food processor, I guess you'll have to scoop out the dough into a bigger bowl and mix in the chocolate chips.
4. I used a 15ml rounded tablespoon, (those half round ones) as prescribed by Goddess, and managed to get 22 cookies. (book says makes 26). I guess mine were heaped tablespoons.
5. Bake in a preheated 180C oven for 12-14 minutes.
6. Let the cookies cool in the tray for a few minutes. Do not be alarmed if they come out really soft...cookies are like that. They're soft when hot, and get hard when cold. Much like nipples.
7. Transfer to cooling rack to completely cool. Then sprinkle the glaze onto the cookies while they're cooling.
Making the glaze.
75 grams sifted icing sugar
1 tablespoon cocoa powder, sifted
2 tablespoons boiling water
1/4 teaspoon peppermint extract/essence
1. Mix all in a glass bowl, until all ingredients form a lovely chocolatey glazy look. Zap in microwave for 30 seconds, (or take the hard way out and use a saucepan over low heat), to give it that final mix.
2. Use a teaspoon to zig zag the glaze over the cookies.
Verdict: Well, try to use bittersweet chocolate chip, or lessen the sugar. I found mine a tad too sweet, but lately I am finding MOST recipes, if not ALL, too sweet. However, it was a hit with the kids, and my son, thinking he's Michelin, bestowed upon me another imaginary star.