Ingredients

120 g all-purpose flour
70 g cocoa powder
1/2 teaspoon(s) baking soda
1 pinch salt
260 g chocolate couverture, (60 g melted + 200 g finely chopped)
120 g butter, at room temperature
140 g brown sugar
50 g granulated sugar
1 egg, medium
1 egg yolk
1 teaspoon(s) vanilla extract
milk, optional, to serve

Instructions

1.Preheat the oven to 180ο C (350ο F) set to fan.
2.In a bowl mix the flour, cocoa powder, baking soda, salt, and the finely chopped chocolate couverture, using a wooden spoon.
3.In a mixer’s bowl add the butter, the melted chocolate couverture, the brown sugar, the granulated sugar, and beat with the whisk attachment at medium speed for 4-5 minutes, until the butter is fluffy.
4.Add the egg, the yolk, the vanilla extract, and beat for a few seconds until the mixture is homogenized.
5.Remove the bowl from the mixer and add the mixture of the solid ingredients into the bowl. Mix with a spatula until there is a uniform dough.
6.Shape into round cookies, 40 g each, and lightly press their center with your hand so to make them wider.
7.Transfer the cookies to a baking pan lined with parchment paper, and place them one next to the other by leaving a gap between them, as they will spread while baking.
8.Bake for 10-12 minutes.
9.Remove the baking pan from the oven and let the cookies thicken completely, onto a rack, for about 30 minutes. When you remove the cookies from the oven, they will be very soft but they will thicken while cooling.
10.Serve, optionally, with milk.

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