By Eat More Chocolate Team Cookies Everyday Baking
June 29, 2015
Rich, dense and bursting with flavor… a fantastic chocolate cookie! No mixer needed!
In a heatproof bowl, melt the butter and bittersweet chocolate. (you can do this in a double boiler, just make sure the bowl doesn't touch the water, or in the microwave)
Stir to combine until smooth and velvety. Set aside for 2-3 minutes.
Beat in the granulated sugar, brown sugar, cinnamon, vanilla extract and eggs.
Gently fold in the cocoa powder, flour, baking powder and salt.
Last, fold in the chocolate chips and/or chunks.
Refrigerate the cookie dough for 30 minutes to 1 hour. You can actually keep it refrigerated for up to 3 days, but scoop it after an hour otherwise it will harden too much.
Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
Using a large scoop , drop cookie dough on the prepared baking sheet.
Bake the cookies for 16 minutes. Cool on the baking sheet for 1-2 minutes before transferring them to a wire rack.
As soon as you remove the cookies from the oven, you can top them with more chocolate chips and/or chunks <- not included in the ingredients list.
Roxanas Home Baking
1/2 cup (114 grams) butter
1/2 cup (84 grams) bittersweet chocolate
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) packed brown sugar
1/2 teaspoon cinnamon
2 teaspoons vanilla extract
2 eggs, room temperature
1/3 cup (30 grams) unsweetened cocoa powder
2 cups (240 grams) all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1 cup (170 grams) chocolate chips and/or chunks
July 2, 2015
Taste was delicious but the baking time turned them into rocks. I would definitely halve it and bake them maybe only 8 minutes next time for a chewier cookie.
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