Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup Pontefract cake, chopped
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the white chocolate chips and chopped Pontefract cake.
8. Line a baking sheet with parchment paper.
9. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 12-15 minutes or until the edges are set and the centers are slightly soft.
11. Remove from the oven and let cool on the baking sheet for 5 minutes.
12. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 24 cookies
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 90mg
Total carbohydrate: 21g
Dietary fiber: 1g
Total sugars: 13g
Protein: 2g
Substitutions for ingredients:
- Instead of white chocolate chips, you can use milk chocolate chips or dark chocolate chips.
- If you don't have Pontefract cake, you can use licorice candy or black jelly beans.
Variations:
- Add chopped nuts such as almonds, pecans, or walnuts for added crunch.
- Add dried fruit such as cranberries, cherries, or raisins for added sweetness.
- Use different types of chocolate chips such as butterscotch, peanut butter, or caramel.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough as it can result in tough cookies.
- Use a cookie scoop or spoon to ensure even-sized cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped Pontefract cake or white chocolate chips on top of the cookies for added texture and flavor.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of tea or coffee.
Suggested side dishes:
Serve the cookies with fresh fruit such as strawberries, raspberries, or blueberries.
Troubleshooting advice:
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, increase the baking time by 1-2 minutes.
- If the cookies are too hard, reduce the baking time by 1-2 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
Pontefract cake is a type of licorice candy that originated in the town of Pontefract in West Yorkshire, England. It is made from molasses and flour and has a distinctive black color and strong flavor.
Flavor profiles:
The cookies have a rich chocolate flavor with hints of licorice from the Pontefract cake and sweetness from the white chocolate chips.
Serving suggestions:
Serve the cookies as a dessert or snack.
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Region: British