On Tuesday I posted about the Black Forest Sponge cake I whipped up for a family gathering, using a sample pack of Sugar and Crumbs flavoured icing sugar. The folks over at S&C were kind enough to send me a second flavour – Chocolate Milkshake! I did think about doing classic chocolate cupcakes, but then I saw a recipe for chocolate milkshake cookies, posted by Jo Blogs Jo Bakes, which has been a new favourite foodie blogger read of mine recently on my Facebook feed. I was intrigued to see what texture a cookie made with icing sugar would have, rather than a usual cookie baked with caster sugar. I followed the recipe noting the following:
- I used the remaining amount of chocolate chunks from local business – The Chocolate Place in Inverness (I made a No-Cook Chocolate Tart with the first batch!) in the cookies – a mix of 38% milk and 55% dark chocolate.
- I put two trays of cookies dough in the fridge as is suggested, but I still had some leftover dough to use up, so I put a small batch of 6 in the oven without chilling them first. Interesting they look a lot flatter and more ‘cookie like’ than the larger batches I baked later (they had over 2 hours chilling time in the fridge).
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- The un-chilled batch
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- The chilled batch
The chocolate milkshake flavour of the icing sugar really lightened the overall flavour of the cookies. Normally I find double/triple chocolate cookies are very heavy, but the lighter flavour of the icing sugar definitely made for a less dense cookie! (Which means that you can eat more… right!?). I’d definitely make these cookies again, and would think about other flavours in the Sugar and Crumbs range (27 flavours!) I could use. These cookies ended up going to a team meeting at work,and went down very quickly!
I also meant to include this link to a Guardian article about Sugar and Crumbs in my last post, but totally forgot. It gives an interesting insight into the ways in which small businesses go about marketing when they don’t have a big budget! (Thanks Jo Blogs Jo Bakes for the reminder in your post!) It’s been a pleasure recently to use products from local/small businesses, so if you have any food products you’d like me to review (using in a recipe of your choosing or mine) please get in touch by leaving a comment!
I received a bag of Sugar and Crumbs icing sugar for the purposes of a promotional blog post. All opinions are my own. Thanks too to Jo Blogs Jo Bakes for the recipe!
Thanks for the Ping back! Very glad you liked the cookies and they look perfect. I like my cookies thick and puffy which is why I do the chilling method – only reading your post did I think that most cookies we see are flat and chewy in this country. Sally’s Baking Addiction is the best place on t’internet for my sort of cookies IMHO. Lovely post x
Thanks, they went down really well at my team meeting!
They look great! I love the chocolate place – their dark chocolate chunks are amazing!
Hi Nickki! They made such a difference to the bake than using dark chocolate from the supermarket!
I can imagine, next time I’m in town I’ll be paying them another visit 🙂