I have such a fun recipe to share with you today -
Double Chocolate Freckles!
The recipe comes from my (The Australian)
Women's Weekly Cupcakes & Cookies cookbook.
I love the recipes from all my Women's Weekly cookbooks
because they're fun, reliable & triple tested.
The dough is very easy to work with!
Just spread some melted chocolate on your baked & cooled cookies,
then dip the tops into a small bowl of nonpareils!
Double Chocolate Freckles
(Adapted from The Australian Women's Weekly)
125g butter, softened (1 stick plus 1 tbsp)
3/4 cup (165g) firmly packed brown sugar
1 egg (room temp)
1 1/2 cups (225g) plain flour
1/4 cup (35g) self-raising flour
1/4 cup (35g) cocoa powder
200g dark eating chocolate, melted
1/3 cup (85g) hundreds & thousands (nonpareils)
Beat butter, sugar and egg in small bowl with electric mixer
until combined. Stir in sifted dry ingredients, in two batches.
Knead dough on floured surface until smooth; roll between
sheets of parchment paper until 5mm thick (1/4" - 1/2")
Cover, refrigerate 30 minutes.
Preheat oven to 350 degrees. Line baking sheet with
Using small round cookie cutters of your choice, cut out
cookies and place them on parchment. Bake small cookies
about 10 minutes, larger cookies about 12 minutes.
Cook on wire racks.
Spread tops of cookies with chocolate; dip into a small
bowl filled with nonpareils. Set at room temperature.
I think these would be great for party favors or a school bake
sale! You can easily bag them up after the chocolate dries.
I love their whimsical name and what kid doesn't like sprinkles?!
I've never been the "let's just make chocolate chip cookies" type;
I've always been the "Let's make Snickerdoodles
and Chocolate Freckles" type!
Don't you love my little Vintage Bluebird?!
Chocolate Freckles! A cute & yummy cookie to try! xo