Delicious Dark Chocolate Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 230 g wheat flour
- 3 tablespoon cocoa powder, good, I`ll take Valrhona
- 0.5 teaspoon ½ baking soda
- 0.5 teaspoon ½ sea salt, coarse, e.g. fleur des sel
- 250 g couverture, dark or milk chocolate
- 120 g butter
- 350 grams sugar
- 2 egg (s), medium to large
- 1 packet vanilla powder, or vanilla pulp from a pod
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees circulating air.
- Mix the flour in a bowl with the cocoa powder, baking soda and salt. Roughly chop the couverture, pieces about the size of a fingernail. Melt half of it with the smaller crumbs and chocolate chips together with the butter in a water bath while stirring. Transfer to a large bowl and mix with the sugar, eggs and vanilla using the hand mixer on high speed. Slowly add the flour mixture and stir everything well on a low level. Fold in the rest of the chopped couverture.
- Place the dough with 2 tablespoons in 3-4 cm balls on a baking tray lined with baking paper. Press a little into shape, but don`t press the dough flat, it will run by itself when baking.
- Bake for about 15 minutes, until the cookies are relatively flat, their surface is broken, but the inside is still soft.
- Carefully place the cookies - they are still soft - with a spatula from the baking sheet on a wire rack lined with baking paper (otherwise the cookies will deform through the grooves) and allow to cool.
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