Chocolate Polka Dot Cookies – chewy cookies with extra chocolate.
How much chocolate?
Extra chocolate? Hmm, well the original recipe (from my mother) has 1 pkt polka dots in the ingredients list. I’m pretty sure the packet in question would have been 100g and the recipe says 50g chopped walnuts too.
Two things were in my mind. First, my packets of chocolate dots are 150g and second, did I want to bother to cut up walnuts? Of course, I took the easy option and used my whole packet of chocolate and no nuts – it was one of those days. Also, I don’t like having parts of packs or jars of things I don’t use too often, or that don’t keep, so not a lot of thought was needed. Anyway, I like chocolate.
I would say that it’s worth buying decent chocolate chips/ polka dots. If you wouldn’t eat them straight from the pack, don’t cook with them. The ones I have are Belgian dark chocolate, from Sainsbury. That’s another thing, I prefer plain chocolate in cookies. There’s enough sugar in the cookies anyway. I suppose younger children might prefer milk chocolate – and I’m pretty sure that’s what we used originally.
How to make cookies chewy
These cookies are still chewy in the middle, partly because they aren’t cooked for so long, but also because I make them quite thick. They spread on the baking tray but don’t get too thin. I think they make about 18, but it’s a slight guesstimate because the cookie dough tasted so good. I sometimes wonder if that’s why I was drawn to baking in the first place…
If you like lots of chocolate in your cookie, these are for you. I will be trying the walnut version too for a crunchier treat. Any excuse for more biscuits!
- Silicone baking mat – You don’t need to grease them – you just put one over a baking sheet to keep the mess down and roll biscuits out on it as it’s non-stick, then cook the cookies on it. You can also use, as I often do, magic liner, which I have cut to fit most of my traybake tins and roasting tins. Both go in the dishwasher to clean, although I just washed off the baking mats in the sink. Anything to reduce the domestic load!
If you like this…
…Why don’t you try:
Chocolate Polka Dot Cookies
- 100 g butter
- 100 g granulated sugar
- 100 g soft brown sugar
- 1 large egg
- 1 teaspoon vanilla extract (5ml)
- 200 g self-raising flour
- 150 g chocolate polka dots
- Grease the baking trays if you aren’t using a liner.
For the Chocolate Polka Dot Cookies:
- Using a stand mixer or hand mixer, beat the butter and sugars together on high
- Beat in the egg and vanilla extract
- On slow, mix in the flour
- On very slow (or by hand), mix in the chocolate polka dots
- You will have a ball of dough to put in a plastic bag/box with a lid or wrap in clingfilm
- Chill in the fridge for about an hourYou can leave it overnight if necessary
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Pinch dough from the ball and roll into a small ball in your hands. Use about the size of a heaped teaspoonfulYou will make about 18 cookies
- Make the balls slightly taller than wide and slightly flatten on top
- Put on the baking sheet leaving plenty of space between
- Cook for 12-15 minutes until barely beginning to brown at the edgesCheck after 12 minutes – they will continue to cook out of the oven
- Remove from the oven and leave on the baking sheet for 10 minutes
- Transfer to a wire cooling rack.
Everyday Cooks Tips:Storage:
- Store in an airtight container for up to a week
- Prepare the dough 1-2 days before cooking OR
- Freeze the dough until required