These outrageously delicious chocolate cookies truly live up to their name — they’re simply irresistible. They’re everything you could want in a chocolate cookie: crisp on the outside, soft in the centre and almost brownie-like inside. They stay wonderfully soft even the next day. Absolutely delicious — some of the best cookies I’ve ever come across. Highly recommended!
Makes: about 24 cookies.
Ingredients for the chocolate cookies:
- 225 g dark chocolate, roughly chopped
- 60 g butter
- ⅔ cup plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup caster sugar
- 1 teaspoon vanilla extract
- 300 g dark chocolate chips or chopped dark chocolate
All ingredients should be at room temperature. Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring occasionally.
In a separate bowl, combine the flour, baking powder and salt. In a mixing bowl, whisk the eggs, sugar and vanilla until pale and fluffy. Pour in the melted chocolate and whisk to combine. Gently fold in the dry ingredients, then stir in the chocolate chips.
Line two baking trays with baking parchment. Spoon heaped teaspoons of the mixture onto the trays, leaving space between each cookie. Lightly flatten them.
Bake at 175°C for 10–12 minutes. The cookies should be shiny and crackled on the outside, and soft in the centre. Leave to cool briefly on the tray, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.
Enjoy!
Recipe from the Martha Stewart collection.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author