The Best Chocolate Cookies

When I first made these biscuits, they were a complete disaster – I mis-read the instructions and baked them too long! They tasted yum, but the texture was terrible; they were rock solid. I left them uncovered for a day, and fortunately, they softened up and were surprisingly gorgeous!

The Best Chocolate Cookies

I baked these again recently for a friend’s birthday – making sure I followed the instructions correctly this time. They were incredible. The apartment was full of an intense, rich chocolate aroma. When they first came out of the oven, Boyfriend pounced on them to try one. They are really fantastic when warm – so thick and chewy.

The Best Chocolate Cookies
When they’ve cooled down, the texture is still fantastic – they’re really delicate and just crumble in the mouth. The mouth-watering chocolate smell still remains even after they’ve cooled too! After making these cookies for the second time, this is definitely the best recipe I have ever found.
The Best Chocolate Cookies

This recipe makes 14 cookies and is adapted from Brown Eyed Baker.

60g flour
15g cocoa powder
1/2 tsp baking powder
tiny bit of teaspoon salt
115g dark chocolate, chopped
1 large egg
1 tsp vanilla extract
2 tbsp unsalted butter, softened but still cool
45g light brown sugar
25g granulated sugar
1/2 cup milk chocolate chips
1. Sift together the flour, cocoa, baking powder, and salt in a bowl.
2. Melt the chocolate in a bowl above a pan of simmering water and remove from the heat. In a small bowl, beat the eggs and vanilla lightly.
3. Beat the butter until smooth and creamy, before mixing both sugars until combined.
4. Gradually beat in the egg until just incorporated then add the chocolate.
5. Add the dry ingredients and mix until just combined. Remember, it is so much better to under-mix than it is to over-mix. Gently fold in the chocolate chips.
6. Cover and let stand at room temperature until the consistency is scoopable and fudge-like, about 30 minutes.
7. Meanwhile, place a rack in the centre of the oven and heat  to 175C. Line a baking sheet with parchment paper. Scoop the dough onto the prepared baking sheet, spacing the mounds of dough about 5cm apart.
8. Bake until the edges of the cookies have just begun to set but the centres are still very soft, only about 10 minutes.
9. Remove from the oven and leave the cookies on the baking sheet for 10 minutes- this will ensure they continue to cook for just a little longer. Slide the parchment with cookies onto wire racks, and cool to room temperature.

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I’m Nicola, the face behind Happy Healthy Motivated – your go-to guide to becoming your best you!
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