An easy to make, rich chocolate cookie with a fudgy interior and a crackly crust.
Notes: This recipe doesn't require refrigerating the cookie dough but if you want a thicker, cakier cookie, you can refrigerate the dough for 30 minutes before rolling in sugar.
Ingredients (Makes 24 cookies)
-Cookie Dough
Chocolate, 60% Cacao 3 oz (85 g)
Large Eggs 2 (100 g)
Granulated Sugar ¾ cup (150 g)
Brown Sugar ½ cup (100 g)
Espresso Powder ½ tsp (1 g) (optional)
Vanilla Extract 1 tsp (5 mL)
Oil 6 tbsp (84 g)
Flour 1 ⅔ cup (200 g)
Dutch Process Cocoa Powder ½ cup (40 g)
Baking Powder 1 tsp (4 g)
Baking Soda ½ tsp (3 g)
Salt ½ tsp (3 g)
Mini Chocolate Chips ¼ cup (50 g) (optional)
-Coating
Granulated Sugar ¼ cup (50 g)
Powdered Sugar ½ cup (60 g)
Directions
1. Preheat oven to 350° F (177° C). Line 2 baking sheets with parchment paper.
2. Melt chocolate by placing in a bowl set over a saucepan of simmering water or microwaving 15 seconds at a time, stirring in between, until melted. Set aside.
3. In a large bowl, whisk together eggs, sugar, brown sugar, vanilla extract and espresso powder until combined. Add oil and melted chocolate and whisk until combined.
4. Sift flour, cocoa powder, baking powder, baking soda, and salt into egg mixture and stir until dry ingredients are fully combined. (If using, stir in mini chocolate chips when the flour has been mostly incorporated). The dough will be on the softer side but still easy to handle and shape.
5. Use a cookie scoop to form 1 ½ tablespoon balls of cookie dough. Roll each ball in granulated sugar to coat, then roll in powdered sugar until well coated. Place on baking sheet at least 2 inches apart.
6. Bake 9-11 minutes or until edges are set but centers are still soft. Cool cookies on baking sheet before removing.
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