Mexican Chocolate Cookies

Ingredients:
1 cup plain flour
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup brown sugar
1 egg, lightly beaten
1/3 cup canola oil
1/3 cup good quality dark chocolate, cut into small pieces

Directions:
Preheat the oven to 350°F.

In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces and the sifted flour and cocoa powder. Mix gently!

With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.

Enjoy these beautiful chocolaty biscuits with a glass of milk!

Chocolate Drizzle Sauce

Ingredients:
Makes about 2 cups

1 cup cocoa
3/4 cup granulated sugar
3/4 cup water
1/2 cup corn syrup
1 tsp vanilla

Instructions:
Combine cocoa and sugar in a saucepan and whisk in water and corn syrup. Let mixture come to a full boil over medium heat and boil for approximately 2 minutes, stirring continuously. Remove from heat and add vanilla.

Let the sauce cool down until it thickens, cover and store it in refrigerator until needed.

This sauce is absolutely delicious when spooned over ice-cream, used as a dipping sauce with strawberries or other fresh fruit.