Double chocolate cookies


4 1/2  oz (125 gr) dark chocolate 70% cocoa solids
5 oz ( 150 gr) white flour
1 oz (50 gr) cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
24 1/2 (125 gr) soft butter
2 1/2 (75 gr) light brown sugar
1 1/2 (50 gr) white sugar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 340°F (170°C).
Melt the dark chocolate in a heatproof dish over a pan of simmering water.
Put the flour, cocoa, baking soda and salt into a bowl.
Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
Beat the cold egg with the vanilla extract, and then mix in the dry ingredients.
Finally stir in the chocolate chips.
Scoop out on equal-sized amounts - an ice cream scoop is the best tools for the job - and place on a lined baking sheet about 5 cm apart.
Do not flatten them.
Cook for about 15 minutes.
Leave to cool slightly on the baking sheet for few minutes, then transfer them to a cooling rack to harden as they cool.

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