200g Stork Baking Margarine (at room temperature)
250g cake flour
125g white sugar
100g dark chocolate (or chocolate chips for baking)
1 tablespoon baking powder
For extra chocolate sauce
100ml full fat milk
150g dark chocolate or milk chocolate
Step by step method
- Let the Stork Bake get to room temperature before you start making the dough.
- Take a large mixing bowl. Put the weighed amounts of soft Stork Bake, flour, oats and sugar in it and add the baking powder and the egg.
- Mix all the ingredients together with clean hands and knead the mixture into a soft biscuit dough. If necessary, use a kitchen mixer to mix everything.
- Weigh the dark chocolate and chop into small pieces using a large sharp kitchen knife. You can also use ready-made chocolate chips
- Work the pieces of chocolate into the dough.
- Pre-heat the oven to 180°C. Take your baking tray and cover it with a sheet of baking paper.
- Put equal-sized portions of the cookie dough onto the baking tray, using two teaspoons or a small ice-cream scoop. The balls of dough should be about the size of a big cherry.
- Don't put the balls too close together. As they bake, they will expand into flat cookies.â¢ Bake the cookies for about 10 minutes in the pre-heated oven (depending on how big your balls of
- dough are). Check regularly to see if the cookies are ready and take them out of the oven as soon as they are golden brown.
- Let the cookies cool and store them in a closed biscuit tin.
- For the chocolate sauce, heat the milk to just below boiling point.
- Take it off the stove top, put the pieces of chocolate into the hot milk.
- Stir to a smooth chocolate sauce.