Simple & Moist Chocolate Cookies
Easy One-Bowl Chocolate Cookies Recipe
This recipe is perfect for those busy baking moments with your little one around, or when you need a quick treat while they’re engrossed in a book! I’m sharing a super speedy method that requires just one bowl, minimizing cleanup. Enjoy these moist and rich chocolate cookies!
Ingredients
- 100g unsalted butter
- 100g dark chocolate (chopped or chocolate chips)
- 10g sugar or sweetener (e.g., monk fruit)
- 1g salt (approx. 1/5 tsp)
- 50ml milk
- 1 egg yolk
- 340g cake flour, sifted
Cooking Instructions
Step 1
Usually, butter is softened at room temperature for creaming. However, to save time while juggling baby duties, we’ll use a double boiler method. Place a saucepan with a little water on low heat. Once simmering, place a heatproof bowl with the butter over it and let it melt slowly.
Step 2
Once the butter is fully melted, add the chopped dark chocolate (or chocolate chips) to the bowl. Stir continuously until the chocolate is also smoothly melted and combined with the butter. Be careful not to overheat, as chocolate can burn easily.
Step 3
With the butter and chocolate well combined, add the sugar (or sweetener) and salt. Stir until smooth and lump-free. Once this mixture is ready, remove the bowl from the heat. Let it cool slightly, then gradually whisk in the 50ml of cold milk until fully incorporated.
Step 4
Ensure the chocolate mixture has cooled down to a warm (not hot) temperature – it should feel comfortable to the touch, around 40°C (104°F) or less. This prevents the egg from cooking. Once cooled, add the single egg yolk and mix thoroughly until the batter is smooth and homogenous.
Step 5
Add the sifted cake flour to the batter. Using a spatula or scraper, gently mix until just combined and no dry flour streaks remain. Avoid overmixing, as this can make the cookies tough. Mix only until the flour is incorporated.
Step 6
When the batter starts to come together, use your hands to gently gather it into a single cohesive dough. Press it lightly within the bowl to form one mass.
Step 7
Shape the dough into a long log, similar to a sausage shape. Rolling it out on a clean surface or within the bowl makes it easier to slice into cookies later.
Step 8
Wrap the dough log tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 30 minutes to chill. This chilling period firms up the dough, making it easier to slice and preventing the cookies from spreading too much during baking. Preheat your oven to 170°C (338°F) while the dough chills.
Step 9
Remove the chilled dough log from the refrigerator. It’s time to wake up the dough from its rest and prepare it for baking! If it’s too hard to slice, let it sit at room temperature for a few minutes.
Step 10
Slice the dough into cookies of your desired thickness, about 1 cm (just under 1/2 inch) is recommended for even baking. Place the sliced cookies onto a baking sheet lined with parchment paper. Bake in the preheated 170°C (338°F) oven for approximately 15 minutes, or until the edges are lightly golden and the centers are set. Baking time may vary depending on your oven.
Step 11
Carefully remove the cookies from the oven and transfer them from the baking sheet to a wire rack. Let them cool completely. They will be soft when hot but will firm up as they cool. Cooling them fully ensures the best texture.
Step 12
Enjoy your delicious homemade chocolate cookies with a glass of milk! Perfect for a snack with your little one or a delightful treat for yourself. ^^
