Living in this era where everyone is constantly busy and has no time, whether we’re working, chasing our dreams or after our kids, it’s good to take the occasional moment, to pause and breathe, and to make and sit down to a carefully prepared meal you can be proud of calling your own.
But sometimes time is just not on your side, and all you have the energy for is to make something with as little ingredients as possible. And if it’s quick and delicious, even better.
So, if your kid tells you about that class potluck party tomorrow at the very last minute, our four-ingredient chocolate cookies are here to the rescue.
- 600g self-rising flour
- 60g unsweetened cocoa powder
- 500g unsalted butter, softened
- 250g castor sugar
- Preheat oven to 170°C.
- Sift self-rising flour into a mixing bowl.
- Then, sift cocoa powder into the same mixing bowl.
- Mix it until thoroughly combined.
- Cut the softened butter into smaller cubes and mix it with sugar in a separate bowl.
- Cream butter and sugar with a mixer until they look pale, soft, fluffy and creamy.
- Total creaming time should be around four to five minutes.
- Add flour and cocoa powder mixture into the wet batter, mix it with a spatula until it is combined.
- Now use your hands to knead the dough for two to three minutes until all ingredients are combined.
- It’s ready when it looks like chocolate ice cream!
Shaping and baking
- Using your hands, shape dough into little balls.
- Arrange dough balls on a baking sheet roughly 2-3cm apart.
- Press dinner fork on top of the dough and add gentle pressure to give the cookies its pattern. Do not press all the way through to let the cookie hold its shape.
- Bake cookies in a 170°C oven for five minutes.
After five minutes, turn the heat down to 150°C for another 11 minutes.
- After baking, let cookies rest on the baking sheets for a minute or two before letting it cool.
- Store cookies in an airtight container.
This article first appeared in butterkicap.com
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