Why you’ll love these Chocolate Frog Cookies
- Irresistible Texture: Enjoy the perfect balance of crunchy cookie and creamy chocolate in every bite of Chocolate frog cookies. The combination of crisp cookie dough and smooth chocolate chunks creates a delightful texture that’s satisfyingly indulgent.
- Versatile Snacking: Whether enjoyed as a midday pick-me-up, a lunchbox treat, or a cosy evening snack, chocolate cookies are perfect for any occasion. Their convenient size and portable nature make them ideal for satisfying sweet cravings on the go.
- Fun for All Ages: Loved by both kids and adults alike, chocolate frog cookies bring joy to everyone who tastes them. Their whimsical charm and delicious flavour appeal to the young and the young at heart, making them a hit at family gatherings, parties, and beyond.
- Quality Ingredients: Made with high-quality ingredients, including real chocolate and premium cookie dough, chocolate frog cookies offer a superior taste experience. You can trust that each bite is crafted with care and attention to detail, ensuring maximum enjoyment with every nibble.
Top Tips
- Use High-Quality Chocolate: Opt for high-quality chocolate bars for a great flavour.
- Chill the Dough: After mixing the cookie dough, chill it in the refrigerator for at least 30 minutes. Chilling helps firm up the dough, making it easier to handle and resulting in cookies with a better texture and shape.
- Properly Measure Ingredients: Use proper measuring techniques, especially for flour, to ensure the correct consistency of the cookie dough. Too much flour can result in dry and crumbly cookies, while too little can lead to flat and spread-out cookies.
- Don’t Overmix: Mix the dough until just combined to avoid overworking it. Overmixing can lead to tough cookies. Once the ingredients are incorporated, stop mixing.
More tips
- Use Parchment Paper: Line your baking sheets with parchment paper to prevent the cookies from sticking and to ensure easy cleanup. This also helps the cookies bake evenly.
- Allow for Spreading: Leave enough space between each cookie on the baking sheet to allow for spreading during baking. This ensures that the cookies have room to expand and don’t stick together.
- Monitor Baking Time: Keep a close eye on the cookies while they bake to prevent overbaking. They should be golden brown around the edges but still slightly soft in the center when done. Remember that they will continue to cook slightly after you remove them from the oven.
- Cool on a Wire Rack: Transfer the cookies to a wire rack to cool completely after baking. This helps prevent them from becoming soggy on the bottom and allows them to cool evenly.
Ingredients you’ll need to make these Chocolate Frog Cookies
- 113 g Unsalted Butter softened
- 125 g Brown Sugar
- 50 g Sugar
- 1 Egg
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 100 g Chocolate Chips
- 190 g Plain Flour
- 1/2 tsp Baking Soda
- 8 Chocolate Frog Chocolates
How to make these Chocolate Frog Cookies
- Whisk together the butter, sugar and brown sugar until fully combined.
- Add in the vanilla extract and egg and whisk until fully incorporated.
- Then mix in the salt and chocolate chips before sifting in the plain flour and baking soda.
- Form 80g cookie dough balls and place onto a lined baking tray and allow to chill in the fridge for 1 hour.
- In a pre-heated oven, bake the cookies at 175°C for 12 mins.
- Place on the chocolate frog bar when the cookies come straight out of the oven and allow to cool slightly before moving to a wire rack to cool.
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Chocolate Frog Cookies
Soft, chewy and irresistible chocolate frog cookies perfect with a cup of tea.
Ingredients
- 113 g Unsalted Butter softened
- 125 g Brown Sugar
- 50 g Sugar
- 1 Egg
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 100 g Chocolate Chips
- 190 g Plain Flour
- 1/2 tsp Baking Soda
- 8 Chocolate Frog Chocolates
Instructions
- Whisk together the butter, sugar and brown sugar until fully combined.
- Add in the vanilla extract and egg and whisk until fully incorporated.
- Then mix in the salt and chocolate chips before sifting in the plain flour and baking soda.
- Form 80g cookie dough balls and place onto a lined baking tray and allow to chill in the fridge for 1 hour.
- In a pre-heated oven, bake the cookies at 175°C for 12 mins.
- Place on the chocolate frog bar when the cookies come straight out of the oven and allow to cool slightly before moving to a wire rack to cool.
