125g unsalted butter, room temperature
¾ cup brown sugar
1 egg, room temperature
1 tsp NOMU Vanilla Essence or NOMU Vanilla Extract
1 ½ cups cake flour
½ tsp bicarbonate of soda
½ tsp baking powder
Pinch of salt
½ cup NOMU Decadent Hot Chocolate pieces, roughly chopped
Using an electric mixer, cream the butter and brown sugar until light and fluffy. Beat in the egg and NOMU Vanilla until combined.
Sieve together the cake flour, bicarbonate of soda, baking powder and a pinch of salt and mix into the butter mixture to form a dough. Add the NOMU Decadent Hot Chocolate pieces and mix until incorporated.
Shape the dough into a log approximately 5-6cm in diameter and roll tightly in baking paper, twisting the ends of the baking paper in opposite directions to create a neat shape. Refrigerate for an hour or until you are ready to bake your cookies.
Preheat the oven to 180°C and line a baking tray.
Cut the cookie log into 1/2 – 1cm-thick slices and place on the prepared baking tray, allowing room for the cookies to spread slightly. Bake for 15-20 minutes (depending on the size of your cookies) or until golden brown. Allow to cool on a wire rack.
Tip: You can keep your cookie dough log in the freezer to slice and bake whenever the cookie craving hits!
125g unsalted butter, room temperature
¾ cup brown sugar
1 egg, room temperature
1 tsp NOMU Vanilla Essence or NOMU Vanilla Extract
1 ½ cups cake flour
½ tsp bicarbonate of soda
½ tsp baking powder
Pinch of salt
½ cup NOMU Decadent Hot Chocolate pieces, roughly chopped
Using an electric mixer, cream the butter and brown sugar until light and fluffy. Beat in the egg and NOMU Vanilla until combined.
Sieve together the cake flour, bicarbonate of soda, baking powder and a pinch of salt and mix into the butter mixture to form a dough. Add the NOMU Decadent Hot Chocolate pieces and mix until incorporated.
Shape the dough into a log approximately 5-6cm in diameter and roll tightly in baking paper, twisting the ends of the baking paper in opposite directions to create a neat shape. Refrigerate for an hour or until you are ready to bake your cookies.
Preheat the oven to 180°C and line a baking tray.
Cut the cookie log into 1/2 – 1cm-thick slices and place on the prepared baking tray, allowing room for the cookies to spread slightly. Bake for 15-20 minutes (depending on the size of your cookies) or until golden brown. Allow to cool on a wire rack.
Tip: You can keep your cookie dough log in the freezer to slice and bake whenever the cookie craving hits!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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