Friday, 28 October 2011

Totally Chocolate Chocolate Chip Cookies

I could probably just let the title of this over-the-top chocolate cookie do all the talking, but this triple chocolate disc of decadence comes with a backstory:  We needed something special to celebrate the return of our youngest from school camp. School camp, where he bragged they'd be getting six (yes, six) meals a day including treats for morning and afternoon tea AND supper. I was not to be out-done by stories of camp fire marshmallow-roasting. So my strategy was to overwhelm him with chocolate, enough chocolate to wipe-out that memory.  I think I may have succeeded.

Totally Chocolate Chocolate Chip Cookies
slightly adapted from here
makes 12

125g dark chocolate, melted and cooled
150g plain flour
30g cocoa
1 teaspoon baking soda
1/2 teaspoon salt
125g unsalted butter
75g light brown sugar
50g catser sugar
1 teaspoon vanilla extract
1 egg, cold from the refrigerator
200g dark chocolate, chopped
150g white chocolate, chopped

Preheat the oven to 170°C.

Sift the flour, cocoa, baking soda into a bowl.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars together on medium speed until light and fluffy, about 5 minutes.  Add the melted chocolate and mix until incorporated.

Add the vanilla and egg and beat until thoroughly combined.  Reduce the speed to low and add the dry ingredients.  Mix until just incorporated.  Stop the mixer and use a spatula to stir in the chopped dark and white chocolate.

Use an ice cream scoop to measure out 12 portions of the dough

Beat in the vanilla extract and the cold egg. Turn the mixer to low speed and mix in the dry ingredients until just incorporated. Stir in the choc chips.  Using the scoop makes it easy to get equal size portions and it's easier to get the mixture off the scoop than if you were to use a spoon. Place the lovely chocolaty mounds onto a baking sheet lined with baking paper. Do not flatten them. Leave enough room between them to allow for spreading during baking.

Bake for 18 minutes. Test them with a skewer. If it comes out clean, they're done.

Leave to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to harden as they cool.

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