These chocolate cookies are quite crispy and got a great chocolate flavor. They’ve got a thin sugar crust on the outside. The recipe is that easy that they will be finished in a wink.
Each year we attend a New Year reception from our local service club at one of their members. The host provides the drinks and we, as guests care for appetizers. That always gives very nice combinations. This year we had tortilla chips with homemade guacamole standing besides sushi. Cheese cubes were side by side with stuffed eggs and my cucumber rounds were also on the table. We had about 15 different dishes, where we did our best to eat.
And because I like it so much that someone opens his house anyway, I decided to bake cookies, then add them in a nice bowl and take it with me as a gift for the hostess. Our host liked it very much. My kids were not happy that the cookies were given away (until I showed them their portion).
The recipe I used is based on the book Great cookies secrets to sensational sweets Carole Walter.
It’s a good taste!
Did you make this Chocolate cookies? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
- 140 grams flour
- 15 grams cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 115 grams butter soft unsalted
- 135 grams sugar
- 100 grams dark brown sugar
- 2 eggs size L
- 1 teaspoon vanilla extract or 1 sachet vanilla sugar
- 285 grams dark chocolate chopped
- sugar for finishing
- Put a pan of water on the fire. Hang a bowl in the water and add the chocolate. Put on low heat and let the chocolate melt in the bowl. When it has melted you remove the bowl from the water and set them aside. (au-bain-marie method)
- Put the dry ingredients in a bowl (flour, cocoa powder, baking powder and salt) and stir well with a fork.
- Mix the butter with both sugars creamy (about 2 minutes mixing).
- Break the eggs 1 at a time above the bowl while continuing to mix.
- Mix the vanilla and melted chocolate through.
- Turn the mixer low. Add the dry ingredients while you keep mixing. When everything is incorporated stop mixing.
- Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes and up to 2 days.
- Preheat the oven to 190 degrees Celsius.
- Line a baking sheet with parchment paper.
- Put the sugar for finishing in a bowl.
- Remove the dough from the refrigerator and take with a tablespoon a scoop of the size of a walnut from the dough. Roll between your palms into a ball and roll that in sugar.
- Place on the baking sheet. Leave enough space in between, because they flow out in the oven later.
- Put the baking tray in the oven for 11 minutes.
- Let cool on a wire rack and store in an airtight container until use.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.