|Chocolate Fudge Cookie Stack!|
1 tsp vanilla essence
275g brown sugar
1 cup flour
1/4 cup self-raising flour
1 tsp baking soda
30g cocoa powder
1/2 cup sultanas
1/2 cup diced dried apricots
1/2 cup dried cranberries
1/2 cup dark chocolate chips
1/2 cup dark chocolate melts
Preheat oven to 180 degrees celcius and line 2 baking trays with baking paper.
Beat margarine, sugar, vanilla and egg in a bowl until smooth
Sift flours, baking soda and cocoa into the mixture.
Stir mixture together then add fruit and chocolate.
Put round spoonfuls of mixture onto the trays about 4cm apart; gently pressing each one flat.
Bake for 10 minutes.
Stand cookies for 5 minutes to cool before transfering to a wire rack to cool completely.
- Try to leave ample space around each cookie when placed onto the tray because as they cook in the oven, they will spread out quite generously.
- It is quite a sticky mixture and can be difficult to drop portions onto the trays. I use two tablespoons, one to scoop and drop and the other to scrap it off.
Just desserts here