Incase you don't know.... Now this, my friends, is what I called chocolate cookies :)
The glass of milk is not just a prop. It is a necessity for this. A bite of chocolate chips cookies and a sip of milk? I'm totally on board. It's just heavenly! These are the chocolatiest cookies I'd ever come across.
I adapted this recipe from Nigella Lawson, but tweaked abit. It makes 12 big cookies or make it 14 if you want your cookies to be slightly smaller. I urge you to make full recipe. Because this is so good, I guarantee you, it won't keep long. But if you are only feeding 2 to 3, you can bake half the dough and freeze the other half. Just form the cookies dough into balls, freeze the cookies balls on a little tray. Once they're hard, just bung them in a freezer bag, seal, and stash it back in the freezer. You could bake them unthawed at a later date.
Using good chocolate is important. The logic is simple. If you use good chocolate, you will get good quality chocolate cookies. This is what I call an investment. And it's worth it. I used Hershey's brand chocolate chips and chocolate powder for this.
- 125g Dark Chocolate (minimum 70% cocoa solids)
- 150g Plain Flour
- 30g Cocoa Powder (Sieved)
- ½ tsp Salt
- ½ tsp Bicarbonate Soda
- 1 tsp Baking Powder
- 125g Soft Unsalted Butter
- 75g Soft Light Brown Sugar
- 50g White Fine Sugar
- 1 tsp Vanilla Extract
- 1 Large Egg (cold from the fridge)
- 320g Dark Choocolate Chips (semi sweet is preferred)
- Preheat the oven to 170°C, fan ON.
- Melt the 125g dark chocolate in a heatproof dish over a pan of simmering water. Set aside to cool.
- Put the flour, cocoa, bicarbonate soda, baking powder and salt into a bowl.
- Cream the butter, fine sugar and brown sugar in another bowl. Add the melted chocolate and mix together.
- Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally, stir in the chocolate chips, mix well.
- Divide the cookies dough into two portion. Wrap them with cling wrap, and shape them. (Refer pics below)
- Put the shaped cookies dough into the fridge and refrigerate it for 20 mins.
- Cut the dough into equal piece, remove the cling wrap layer and shape the cookie dough. (Refer pics below) Place shaped cookie dough on a lined baking sheet about 6cm apart. Do not flatten them.
- Cook the cookie dough for 18 to 19 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
- Leave to cool slightly on the baking sheet for 4 to 5 mins, then, transfer them to a cooling rack to harden as they cool.
Step 5 - Mix wet and dry ingredients together, and stir in the chocolate chips. Look at the sinful mess!
Step 6 - Divide the cookies dough into two portion. Wrap them with cling wrap, and shape them.
Step 8 - Cut the dough into equal piece, remove the cling wrap layer and shape the cookie dough. No mess!
Place shaped cookie dough on a lined baking sheet about 6cm apart. Do not flatten them.
You cannot go wrong with this recipe. They are so easy and absolutely delicious! Max requested me to bake 30 pcs for him to bring to work next time.
Do I have to say more? It look and taste nothing short of perfection. This is definitely a MUST TRY recipe.
Update : Sorry that I forgot to mention, this is a crispy cookies :)