Like this Molten chocolate latte is freaking amazing. Chocolate orgasm❤️❤️ #whitegirl#starbucks#instapic#chocolateoverload#amazing#nothingwrongwithbeingdifferent#starbucksjunkie#coffeeholic#coffee#instalove#instababy#followme#selfiequeen#instashot#instasingle#instafollow#instafamous#camaro#justdrive (at Starbucks)
Today has been DIFFICULT. I’ve been home alone all day fighting off the tears… No reason why. Those mean thoughts sure know how to knock me down sometimes. I will never surrender though. I NEED to keep eating. 😭🍦💪 #chocolateoverload #benandjerrys #lordstilllovesicecream
Rp. From this Queen @whoisariane “Our Black is Beautiful” Celebrate your Individuality! | 📷 @dewaynerogers MU: @makeupbyariane 🎨 | #KhadijaShari #QueenLife #SistersoftheTravelingLeggings #OurBlackisBeautiful #ChocolateOverload 🍫💯👑
These are an intense step up from the cookies I first posted on here. They are way more indulgent and have a lot more chocolate in them, not for the health conscious! Because there is so much chocolate in these; they will look underdone when you take them out of the oven and they will be far too soft if you try to eat them right away; they definitely need the time on the cooling rack to set a little bit but they will still be gooey and chocolatey after they’ve cooled down. The recipe is fairly similar to the other cookie recipe I posted; I just added more chocolate and substituted some of the flour for cocoa powder. I’ve made them a few times now and I’ve found that using real cocoa powder as opposed to hot chocolate powder or similar definitely impacts how they taste. And how they look, as you can see the ones at the top (made with real cocoa powder) are much darker the cookies at the bottom are made with a cadbury’s powder and smaller chocolate bits. They both tasted good but the real cocoa powder makes them that much more delicious and luxurious. Without further delay, the recipe!
For about 8-10 cookies you will need: -200g butter -300g caster sugar -1 large egg -275g self-raising flour -75g cocoa powder -A splash of milk -300 grams chocolate bars; I did 100g of white, milk and dark chocolate. And you do really want bars of chocolate instead of chips so you get bigger chocolate chunks in there!
Method: -Preheat the oven to 200 degrees fan (celsius). -Cream together the butter and sugar, then add the egg and stir until the egg is fully incorporated. -Add the self-raising flour and cocoa powder. Mix until it all comes together. If the mixture looks a little dry then slowly add a bit of milk. -Now add in the chocolate and mix it into the mixture as best you can, I’ve found it easier to abandon the spoon and go in with your hands! -Line some trays with baking paper and place small handfuls of the dough onto the lined baking trays. Be careful not to place them too close together as they will spread out a lot, (I mean it) when they bake. -Put the cookies in the oven for about 10-12 minutes. They might look undercooked but take them out and leave to cool for half an hour. Again, you’re going to want to let them cool because it’s just a hot, molten chocolate trap if you eat them straight away.
After 30 minutes of cooling you can enjoy these delicious cookies. I would highly recommend eating this with a glass of milk or if you’re as British as me; a cup of tea.
Happy Halloween and Happy Birthday to my tita @khit_ang 😊. Thank you also @sweetaddictions_ for this chocolate overload cake! Ang sarap soooobra! 😍😍😍 #Halloween #ChocolateOverload #SweetAddictions #Cake #Birthday (at @our Home Sweet Home)
The birthday cake I made for Dan - chocolate, chocolate and more chocolate covered in chocolate! 🙊 Favourite #ggbo quote constantly repeated whilst making and eating this - “5 minutes until your ganache hits my g-nashers!” 🎂 #birthdaycake #cake #baking #chocolatecake #chocolateoverload #gnashers