Foodie Friday: Chocolate Cookies

Got an idea to get Faith to be more involved in the kitchen by getting her to do some real work instead of rummaging through the drawers.

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Faith loves biscuits and she can just have them for her meals. Of course, the mother says NO to that idea but she can always have some as treats. I always have sheets of rolled sugar cookies in the freezer because you never know when you have guests or when your stomach calls for them! Besides, these sugar cookies can keep long in the freezer and yet can be ready to be munched in a short time.

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All you need are sheets of rolled sugar cookies dough, 2 round cutters of different sizes, a sheet pan and parchment paper/ silpat. After cutting the dough into circles, make a round mark using the smaller cutter.

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And then show the little one how to make holes using a sugarart tool. I thought this tool is just the right size for her. Note her concentration level and joy! Of course, you wont get nice buttons but it doesn’t matter!

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You can use toothpick too but it’s a tad too thin for Faith to use. Besides, you can’t make big holes with that.

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Faith gets to eat ONE cookie for her hard work!

There are so many recipes for sugar cookies on the Internet but this is the one I use.

230g unsalted butter
120g caster sugar
50g dark brown sugar, packed
1 egg
336g all-purpose flour
35g cocoa powder
1/2 tsp baking soda
1/4 tsp salt

1. Preheat oven to 180 degree Celsius.
2. Sift the flour, cocoa powder, baking soda and salt.
3. Cream the butter and sugars together for 2 minutes. Stop, scrape and cream for another ½ – 1 minute.
4. Beat in the egg until well combined.
5. Add the sifted flour mixture to the creamed mixture 1 cup at a time, beating after each addition.
6. When the last cup of flour is added, mix by hand. The dough will be stiff by now.
7. Divide dough in 2 balls and wrap in cling film until ready to use. (This dough will last 2 weeks in the refrigerator and up to 2 months in the freezer)
8. Bake at 180 degree Celsius for 10 – 12 minutes (depending on thickness of dough) or until the edge starts to turn brown.

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