Leftover Chocolate Bit Cookies

When I get inspired to cook something I usually go all out, both in effort and in the buying of ingredients. I will shop around for each individual ingredient and duly purchase everything I need for that recipe if I don’t (or don’t think) I have it/them at home. Usually it’s because our pantry is always full and I can never find anything I want – when I need it. And the thing I want always makes an appearance after the fact. Raa.

Well, for chocolate as one of those pesky elusive ingredients, I made sure that it/they would not outsmart me again.

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This is a variation on a basic but great Chocolate Chip Cookie recipe – however – I purposely called it ‘Leftover Chocolate Bit Cookies’ because I did in fact forage through my pantry for every last bit of opened & unfinished chocolaty anything that I could find and used it in place of the general ‘chocolate chips’ you would otherwise need. Granted, I only found enough of the leftover stuff to account for half the portion and I did in fact have to make up the rest of the weight with actual chocolate chips – but this was good too because I now know that in the pantry, I have exactly 145 grams of chocolate chips as spare – and nothing more.

In my pantry foraging, I found the following:

– A bar of cookies and cream filled chocolate (I had eaten half previously – broken off of course and not chewed!). See massive chunk of chocolate at the bottom of the above pic. It’s still in it’s delicious bar cross section!

– 3 Mint Slice biscuits.

– 2 Tim Tams.

– 5 random pieces of Lindt 85% dark chocolate.

– Quarter bag of 75% dark chocolate buttons.

and

– a few random pieces of milk chocolate.

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With all of the above, I was able to make 1 cup of chopped chocolate. I snipped everything with scissors so that I ended up with uniform pieces of chocolate, biscuit bits and all. Then I used regular dark chocolate chips to make up the other cup. In total, 2 cups of chocolate pieces are required for this recipe.

What I love about using such random ingredients is not only the wonderful additional flavours you get from doing so but with added buscuits and cream fillings, a whole new level of textures can be experienced in this simple recipe.

Now for the recipe:

– 250 grams of unsalted butter, at room temperature.

– 1 cup of packed dark brown or muscovado sugar.

– 1/2 cup of fine white sugar.

– 1 egg at room temperature.

– 1 tablespoon of Vanilla essence.

– 2 1/2 cups of plain flour.

– 1 teaspoon of Baking Powder.

– 1/2 teaspoon of salt.

– 2 cups of chocolate chips or chopped chocolate leftovers.

METHOD

In a stand mixer, beat the butter and sugar until light and fluffy.

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Scrape down the sides of the bow with a spatula and beat again to make the mix more even. I call this spatulation.

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Add the egg, Vanilla and salt and beat until well combined. Spatulate again.

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Add the flour.

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Mix well.

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Add the chocolate pieces and stir through with a sturdy wooden spoon.

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.Form into a log and wrap tightly with cling wrap. Refrigerate for an hour to allow them to harden up.

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Preheat oven to 180 degrees Celsius.

Remove the cling film and slice the cookie dough logs into 1 cm thick pieces and distribute on a lined baking tray with about a 2 finger space between each cookie to allow for expansion.

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Bake them for 8-10 minutes. Do not wait for them to colour as by that time they will become too hard.

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Leave them on the tray to cool and then place them in an airtight container. You may have to make these in 2 batches as I did. Eat them the day after.

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Enjoy!

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