Replete with uneven chunks of dark chocolate, super buttery, slightly crisp on the edges and moist towards the centre, this is how I like my chocolate cookies.
Though the general norm says to go with chocolate chips, when it comes to cookies, I prefer adding uneven chunks of chocolate, over bits of chocolate chips. Chocolate chips might look pleasing to the eyes, but when it comes to taste, biting into an unexpected big chunk of chocolate is an absolute delight.
A quick cheat to remember the recipe is with ratios. Equal parts of sugar and chocolate chunks and equal parts of butter and flour. However, if you don’t like your cookies very buttery, then just add 30 grams of more flour and you’ll be good to go.
100g powdered sugar
5g baking powder
100g chocolate chunks (roughly chopped)
Makes 15-18 cookies
1. Cream together the butter and sugar in a bowl till smooth. Add in one whole egg and mix again.
2. Add flour, baking powder and mix.
3. Fold in the uneven chunks of dark chocolate.
4. Keep the cookie dough in the refrigerator for an hour to chill.
5. Shape your cookies and place them on an oiled baking tray.
6. Cook the cookies in a preheated oven at 180 degrees C for 15 mins, till slightly brown.
7. Cool on a cooling tray and serve.
1. Different brands/varieties of flour behave differently. If your cookie dough is too moist, simply add a little more flour.
2. Adding egg helps to give a more finished look to the cookie, and makes it chewier. Egg is optional. You can replace it with milk to get the right consistency of the dough.
3. You can keep the cookie dough in the refrigerator overnight or longer, too. Don’t keep it beyond 2 days.
4. Except chocolate chunks, all the ingredients should be at room temperature.