Saturday, December 01, 2012

The best chocolate cookies - rich and chewy

This recipe is for devoted chocolate lovers - you feel the taste of chocolate in your mouth minutes after you have swallowed the last bite. It is not for people who prefer sweet desserts and the mild taste of milk chocolate - cookies get slightly bitter. The main reason I do them again and again is because the chocolate inside them is soft and remains melted even the day after they are prepared. Recipe is from here and it is for 8 cookies. The original has chocolate chips as an ingredient, but I prefer to make these cookies with chopped chocolate because chocolate chips tend to keep their shape while baking and I want to obtain a more homogenous velvety texture. These cookies are perfect for making ice cream sandwiches.
If you prefer crunchy cookies with emphasis on the butter as a taste, I can recommend you the Crunchy buttery cookies

  • 120 g bittersweet chocolate (70%) chopped (for melting)
  • 30 g butter
  • 40 g flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 large egg
  • 80 g brown sugar
  • 1/2 teaspoon vanilla
  • 190 g bittersweet chocolate (70%) chopped  (instead of chocolate chips)
Put butter and chocolate for melting into a double broiler and heat for some minutes 
stirring occasionally.
Beat egg and sugar in a bowl on medium speed until no sugar crystals remain. 
Add vanilla,  melted chocolate and mix. Stir in flour, salt and baking powder and 
chopped chocolate and mix well with a spoon to incorporate. Put the bowl with a cookie 
dough in the freezer for 20 minutes. Preheat oven to 180 C and line a baking tray 
with parchment paper. Form eight balls from the dough and place on the tray leaving 
enough space between the cookies, because they will spread during baking. 
Bake for 12 minutes until the tops get shiny and cracked. 

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