Nigella Lawsons Chocolate Chip Cookies with a Peppermint Glaze

How To:

• Preheat the oven to 180°C/gas mark 4.
• Cream 100g of soft butter and 150g of light brown sugar together, then beat in 1stp of vanilla extract and 1 egg.
• Mix 150g flour, 35g of cocoa and half a tsp of baking powder in a bowl and gradually beat in to the creamed mixture. Finally, fold in 200g of dark chocolate chips.
• Using a rounded 15ml-tablespoon measure, spoon out scoops of cookie dough and place on a lined baking sheet, leaving a little space in between each one.
• Bake in the oven for 12 minutes and then let them sit on the baking sheet for a couple of minutes before  moving them to a cooling rack, with some newspaper on the surface underneath to catch any escaping glaze later.

Put the glaze ingredients into a saucepan and heat until combined.

• 75g icing sugar
• 1 x 15ml tablespoon cocoa, sieved
• 2 x 15ml tablespoons boiling water
• 1/4 teaspoon peppermint extract

Using a teaspoon, zig-zag the glaze over each cooling cookie. These are delicious fudgey cookies and the peppermint glaze is just perfect! I took a batch into the office and they were gone in a flash.

Love
Lorraine
Lacroix x