Decadent & Chewy Chocolate Chip Cookies
Decadent & Chewy Chocolate Chip Cookies
Homemade Rich Chocolate Brownie Cookies Recipe (Chocolate Chip Cookies)
Introducing intensely chocolatey cookies with a delightful contrast: a crisp exterior and a fudgy, chewy interior. Made with melted dark chocolate and cocoa powder for a deep chocolate flavor, these cookies are generously studded with chocolate chips for bursts of sweetness in every bite. They’re perfect for making ahead and keeping in the freezer for a quick, satisfying treat whenever a chocolate craving strikes.
Ingredients- 100g Dark Chocolate (finely chopped)
- 30g Unsalted Butter
- 1 large Egg (room temperature)
- 30g Granulated Sugar
- 1 Tbsp Cocoa Powder (unsweetened)
- 1 tsp Baking Powder
- 50g Cake Flour (or all-purpose flour)
- Pinch of Salt
- 50g Chocolate Chips (more or less, to your preference)
Cooking Instructions
Step 1
Begin by placing the finely chopped dark chocolate (100g) and unsalted butter (30g) into a heatproof bowl. Chopping the chocolate into very small pieces will help it melt more smoothly.
Step 2
Fill a saucepan with about 2-3 cm of water and heat it over medium-low heat. Once the water is simmering, turn off the heat. Place the bowl with the chocolate and butter over the saucepan, ensuring the bottom of the bowl doesn’t touch the water. Stir gently with a spatula or whisk until the chocolate and butter are completely melted and smooth. Double-boiling (bain-marie) helps prevent the chocolate from scorching or seizing.
Step 3
In a separate bowl, crack the room-temperature egg (1) and add the granulated sugar (30g). Whisk them together just until the sugar is mostly dissolved. You don’t need to whip it vigorously; the goal is just to combine them well.
Step 4
Pour the melted chocolate and butter mixture into the egg and sugar mixture. Whisk everything together until it’s smooth and evenly combined, creating a glossy chocolate batter.
Step 5
Sift the cocoa powder (1 Tbsp), baking powder (1 tsp), cake flour (50g), and a pinch of salt into another bowl. Sifting helps to aerate the dry ingredients and prevent lumps, ensuring they incorporate evenly into the batter.
Step 6
Add the sifted dry ingredients to the chocolate batter. Using a spatula or scraper, gently fold them in until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can result in tough cookies.
Step 7
Finally, add the chocolate chips (50g) to the dough and gently fold them in until they are evenly distributed throughout the batter.
Step 8
Cover the dough with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 30 minutes. Chilling the dough makes it easier to scoop and helps the cookies maintain their shape better when baked.
Step 9
While your oven preheats to 180°C (350°F), use an ice cream scoop or two spoons to portion the chilled dough onto a baking sheet lined with parchment paper. Leave ample space between each cookie as they will spread. Bake in the preheated oven for approximately 10 minutes. Baking time may vary depending on your oven.
Step 10
The cookies will appear soft and perhaps a bit fragile right out of the oven. To avoid breaking them, carefully slide the parchment paper with the cookies onto a wire cooling rack. Let them sit on the parchment paper for a few minutes to firm up slightly.
Step 11
Once slightly cooled on the parchment, gently transfer the cookies directly onto the wire cooling rack. Allow them to cool completely. Once cooled, they will develop a delightful crisp exterior and a wonderfully chewy, fudgy center.
