After weeks of freezing weather, the temps are in positive numbers again. Yesterday I changed my thick winter coat for thinner, more ladylike version and with the sun shining on me, I felt the spring is just around the corner. I walked around the city center for hours yesterday soaking in the sun and checking out sales (not buying anything, as usual). Walking down the Boulevard Anspach, I remembered we saw a big Chinese supermarket nearby. For the first time, I got in and walked down the aisles amazed by all kinds of products I haven’t seen before. I left with a few things yesterday, and I’ll go back for more ingredients in the future. Now that I know of a good source of all kinds of Asian ingredients, I plan to find and try some new interesting recipes.
After such a beautiful Saturday the weekend had to continue in the same spirit. It’s still sunny and warm, and I made cookies. I started to read an interesting book, crossed a few things off my to-do list and plan to watch Gilmore Girls. It seems we have an exceptionally positively spirited January weekend 😉
Each of past three weekends we baked a cake or some pastry and this weekend couldn’t be different. I’m still pumped about the oven, and I look for any opportunity to use it.
Years ago I read a recipe for crinkle cookies in some magazine. We made the cookies couple of times and then forgot about it. Recently I saw the recipe in another magazine, plus a recipe for chocolate cookies in my new cookbook and on the Faux Martha website and I decided to bake me some chocolate cookies. I read the two recipes, checked my pantry and based on what I had on hand I made some chocolate cookies.
They are delish, crispy on the outside and soft on the inside. And they are quite sweet, so next time I’ll either lower the sugar in the cookie dough or skip the powdered sugar coating.
Simple Chocolate Cookies
Recipe inspired by Bittersweet Black Cookies recipe on the Faux Martha website and Extra Chocolate cookies with sea salt from the cookbook ‘Príbehy z Kuchyne’ (available only in Slovak).
Servings: 30 small cookies
- 150 grams butter
- ¾ cup cane sugar
- 2 medium eggs
- 1 ¼ cup buckwheat flour
- ½ cup cacao powder
- 2 tablespoon chopped flaxseeds
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup powdered sugar (optional)
- In a bowl combine the dry ingredients – flour, cacao, flaxseeds, baking powder, and salt. Set aside.
- In a separate larger bowl mix the butter and sugar with an electric hand mixer.
- Add one egg at the time and mix until fully incorporated.
- Add the dry ingredients to the bowl with butter and egg mixture and mix with a wooden spoon until thoroughly combined.
- Place the cookie dough into the fridge for 1-2 hours.
- Put the powdered sugar in a small bowl.
- Line baking sheets with parchment paper and preheat the oven to 180 degrees Celsius.
- From the chilled dough form small balls and roll them in the powdered sugar.
- Place the balls on parchment paper. Leave enough space between the balls as the cookies will melt a bit while baking.
- Bake for 10-12 minutes.
This weekend was pretty good. The sun was shining, the temperatures were high (for winter), and we had cookies. And since we still have plenty of cookies I’m sure our Monday will be enjoyable. I hope, yours will be too!