This is a recipe witch super powers! It’s sooooo easy but the result is still super soft and chewy!
Ingredients
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- 340 g dark chocolate from a bar, chopped and divided into 200 g and 140g ,
- 3 tablespoons butter (I used unsalted) ,
- 2 large eggs ,
- 2/3 cup granulated sugar (or superfine sugar if available) ,
- 1 teaspoon vanilla extract ,
- 1/4 cup all-purpose flour, sifted ,
- 1/4 teaspoon baking powder, sifted
Instructions
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- Combine 200 gramms of chocolate and butter in double boiler and heat to melt. ,
- Stir until mixture can be stirred smooth; set aside to cool briefly. ,
- In the bowl of a stand mixer fitted with the paddle attachment add the eggs, sugar, vanilla and beat for 5 to 8 minutes on medium speed, or until pale and creamy. ,
- Add the flour, baking powder, melted chocolate-butter mixture and mix to combine, about 1 minute on medium-low speed ,
- Remove the paddle, cover bowl with plastic wrap, and allow to stand at room temperature for about 1 hour in order for batter to firm up ,
- Using a cookie scoop or small ice cream scoop, scoop out mounds of dough onto baking trays, placing 8 mounds per tray. ,
- Arrange the remaining chopped chocolate on top of the cookies ,
- Do not crowd them in case your cookies spread a fair amount ,
- Allow mounds to remain on trays, uncovered, for about 1 hour before baking to help batter set up more. ,
- Preheat oven to 180’C. ,
- Bake for 8 to 10 minutes or until puffed and cracked (I baked for 9 minutes). ,
- Allow cookies to cool completely on trays. Cookies will keep in an airtight container at room temperature for up to 5 days.
