John Myers
Ingredients for 1 servings:
- 230 g wheat flour
- 3 tbsp cocoa powder, good, I use Valrhona
- ½ tsp baking soda
- ½ tsp coarse sea salt, e.g. Fleur des sel
- 250 g couverture, dark or milk chocolate
- 120 g butter
- 350 g sugar
- 2 eggs, medium to large
- 1 pack of vanilla powder or vanilla pulp from a pod
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
12 large chocolate chip cookies. American style, chewy and rich
Preheat oven to 160 degrees Celsius (convection oven). In a bowl, combine the flour, cocoa powder, baking soda, and salt. Roughly chop the chocolate coating into fingernail-sized pieces. Melt half of it, along with the smaller crumbs and chocolate chips, along with the butter in a double boiler, stirring continuously. Transfer to a large bowl and mix with the sugar, eggs, and vanilla using a hand mixer on high speed. Slowly add the flour mixture and mix well on low speed. Fold in the remaining chopped chocolate coating. Using 2 tablespoons, form the dough into 3-4 cm balls on a baking sheet lined with baking paper. Press lightly into shape, but do not flatten the dough; it will spread naturally during baking. Bake for about 15 minutes, until the cookies are relatively flat and their surfaces have cracked, but the insides are still soft. Carefully transfer the cookies – they are still soft – from the baking sheet to a wire rack lined with baking paper using a spatula (otherwise the cookies will deform due to the grooves) and allow to cool.
Facebook Comments