And, I wasn't disappointed at all. The cookies were yummy, so fudgy and chocolaty with some crunch on the outside while soft and chewy on the inside. Really good!
And I also find the cracked cookies look pretty :)
Recipe is from Scientifically Sweet
What you need:
(I made double recipe as stated below)
142g unbleached all purpose flour
50g unsweetened Dutch processed cocoa powder (I used Valrhona)
200g brown sugar (original recipe used normal white sugar)
1 tsp baking powder (I used double acting)
1/2 tsp salt
84g cold unsalted butter, cut into small cubes
170g 70% dark chocolate, cut small (original recipe used bittersweet chocolate)
2 large eggs
1 tsp pure vanilla extract
2 cups icing sugar for rolling
Method:
- Preheat oven to 190degC. Line baking sheets with parchment paper
- Whisk together flour, cocoa powder, brown sugar, baking powder and salt. Pour into food processor and add in cubes of cold butter. Blitz til it resembles breadcrumbs (original recipe used rubbing method by hand which I found more time consuming). Stir in chopped chocolate
- Whisk together eggs and vanilla, add into the chocolate mixture and stir with fork til moistened and well combined. Cover with cling wrap and refrigerate for 30mins (mine was more than 1 hour)
- Pour icing sugar to a wide plate. Scoop dough (1 heaped tsp each) and drop to them on the icing sugar and roll them until fully covered
- Place on the lined baking sheet and bake for about 8mins until set but slightly soft at the centre
- Let cool on the baking sheet for a minute and then transfer to cooling rack
- Keep in an airtight container when it's completely cooled
My kids love these cookies that 10pcs were gone within a minute after the first batch out from the oven LOL
Every chocolate lover temptation :)
This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.
Hi Alice,
ReplyDeleteI would love these cookies too. Yum!
Zoe