Wheee it’s back to the cookie board. With Christmas just round the corner, its time to come out with my list of edible gifts to distribute the love away~ This time round, I was craving to do a dark chocolate cookie. One that taste as chocolaty and rich as it looks and this recipe just hits the spot!
The moment these babies were out from the oven, I couldn’t resist nom-ing on some. They were delicious… Dunk them with milk and you’re on cloud nine.
This recipe is adapted from Sally and makes 16 cookies.
115g unsalted butter
100g granulated sugar
100g dark brown sugar (or light brown sugar)
1 large egg, room temperature
1 teaspoon vanilla extract
125g all-purpose flour
53g unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons (30ml) milk
225g dark and milk chocolate chips
1) Cream the butter on medium speed for about 20 seconds. Add the sugars and cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
2) In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together.
3) Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the chocolate chips.
4) Chill for at least 2 hours covered
5) Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
6) Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet.
7) Bake for 12 minutes. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh and soft in an airtight container up to 7 days. Baked cookies and cookie dough balls freeze well for up to 3 months.
Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures