Chocolate Chip Tigo Cookies
I tried something not at all different and made a bunch of chocolate chip cookies. I’ve done cookies before, but these ones are my own recipe. And this time I have pictures.
Generic Chocolate Chip Cookies that Medic Made
1 cup brown sugar
1/2 cup Tigo chocolate milk powder. You can also use something like Cadburies Hot Chocolate powder. Basically any instant hot chocolate mix works.
175g butter, softened
2 small eggs
1 1/2 cup Flour
150g of chocolate of your choice, chopped into pieces
Alternatively, use 100g of chocolate, broken into pieces, and 50g of chocolate chips like I did, because the chocolate on its own wasn’t enough
Pinch of salt. Any table salt will do. I don’t even know what kosher salt is.
Preheat the oven to Gas Mark 4, 180C or 350F.
Smush together the brown sugar and butter. Smush it good. Then throw in the chocolate milk powder stuff and smush that good as well. Really beat the crap out of it.
In a separate mug, beat the two eggs together, then add a little bit of egg to the mixture and mix well. Then add a little bit of flour and again, mix well. Then add a bit more egg and mix well. Then a bit more flour. Keep on going until all the flour and egg is mixed in. This should hopefully stop the mixture from separating (or curdling) but if it does, it’s not really a problem.
Once your mixture’s all mixed up, you want to add in all the chocolate and mix it up well. No need to chill, chilling cookies is for people who have lots of time on their hands or are capable of waiting for an hour. Or people who have the self-restraint to not eat the cookie mixture. Looking at you, Smeghead. Grease your baking tray using oil or a freaky cooking spray or use a an oven-friendly silicon mat. Ideally, use grease proof paper and save yourself on the dishes.
Now you can make it into cookie balls. Ideally what you want to do is make sure the chocolate is all covered up by the cookie dough. This ensures that the chocolate melts and stays inside the cookie rather than leaking out and dripping all over your tray. Any chocolate that melts out often burns and isn’t very nice.
Bake the cookies in the oven for about 12 minutes. If you’ve got a gas oven, don’t put them on the bottom shelf, otherwise they’ll burn.
Leave to cool slightly, then eat. They’re best eaten warm, so the chocolate inside is all gooey.
I can’t tell you how long these will last, because they all keep on getting eaten within a few days.
With these cookies, you can substitute the Tigo chocolate power with any other instant hot chocolate powder. You’re basically using this as a combination of sugar and chocolate flavouring. If you want your cookies to be REALLY chocolatey, you can replace half the chocolate powder with cocoa powder. But keep in mind that if you use too much, the cookies will turn out to be a bit bitter.
You can use white or dark chocolate in this recipe no problem, but again, if you use cocoa, combined with the dark chocolate, it’ll be very bitter.
They’re very tasty though. So tasty in fact that Smeghead ate twenty cookies on his own. Seriously. Twenty cookies. I got like two. Bastard.
