Advertisements
RSS Feed

Chocolate Chunk Fudge Cookies with Raspberry and Rhubarb Jam

IMG_1163
Chocolate Chunk Fudge Cookies
 
This recipe was featured in the May 2014 delicious. magazine.
It originates from the Sydney cooking school BakeClub:
The cookie mixture is particularly rich because of the amount of melted chocolate stirred through it.
I used a mixture of dark and milk chocolate, although the original recipe specifies dark chocolate only.
The short cooking time plus the chocolate base give this cookie a fudgy centre. Quite delicious!

Ingredients

450g good-quality dark chocolate, coarsely chopped or a mixture of dark and milk chocolate

125g butter, softened

125g firmly packed brown sugar

2 free range eggs, at room temperature

225g  plain flour

1/2 tsp baking powder

Method

Preheat the oven to 180°C.

Put 300g of the chocolate (dark) in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir over low heat until the chocolate is melted and smooth. Remove from the heat and set aside, stirring occasionally until cooled to room temperature. Or alternatively melt very carefully in a microwave.

Beat the butter and sugar until well creamed.  Add the eggs one at a time, beating well after each addition until well combined. Add the cooled chocolate and beat until combined.

Sift the flour and baking powder together over the cookie mixture. Add the remaining 150g of chopped dark, or dark and milk chocolate. Stir gently to combine.

Cover the bowl with plastic wrap and place in the fridge for up to an hour or until the mixture is firm enough to roll into balls. I found the mixture firmed up after half an hour.

Line a large baking tray with non-stick baking paper.

Roll heaped tablespoonfuls of the cookie mixture into balls and place about 5cm apart on the tray. Place any remaining dough back in the fridge. Use your hands to flatten the balls slightly, to about 4cm in diameter.  Bake in the preheated oven for 10-12 minutes or until they are still slightly soft to the touch.

Remove the cookies from the oven and cool completely on the tray. Repeat with the remaining dough.

The cookies are great solo but also go well sandwiched with homemade raspberry and rhubarb jam.IMG_1190
Raspberry and Rhubarb Jam

Ingredients

500g frozen raspberries
150g lightly cooked rhubarb
400g sugar
Juice of 1 lemon

Method

Put the raspberries into a china or plastic basin (not metal).  Cover with the sugar and leave for several hours or overnight.

Add lemon juice and gently stir the mixture to make sure all the sugar is dissolved. Add the cooked rhubarb.

Transfer to a large saucepan and boil briskly, testing for setting point regularly. When setting point* is reached – about 15  minutes, remove pan from the stove. Ladle carefully into sterilised jars and leave to cool.

Note: use a wooden spoon and do not stir vigorously so that the berries are kept mostly intact.

*Testing for setting point
While the jam is cooking, place a small saucer in the freezer to thoroughly chill (about 5 minutes). When you think the jam may have reached setting point, remove the saucer form the freezer, place a teaspoonful of jam on it, put back in the freezer for 3 or 4 minutes. If the jam has a jelly-like consistency or a crinkly skin has formed on the sample, the jam is ready.

IMG_1092

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: