Ingredients:
- 125g dark chocolate ( >70% cocoa)
- 150g flour
- 30g cocoa powder, sieved
- 1 teaspoon bicarbonate soda
- 1/2 teaspoon salt
- 125g unsalted butter
- 75g light brown sugar
- 50g white sugar
- 1 teaspoon vanilla extract
- 1 egg, cold from fridge
- 1/2 packet of semisweetened or dark chocolate chips
- Nuts or raisins according to your preferences. (Up to individuals)
- Preheat oven to 170 degree celcius. ( I suggest to preheat oven while doing step 5) Melt 125g dark chocolate in a heatproof dish over a pot of simmering water.
- Put flour, cocoa powder, soda bicarbonate and salt into a big bowl.
- Cream butter and sugars in another bowl. Use a mixer to cream butter and sugars but if you do not own a mixer like me, then just use a whip. Whip the butter and sugars until the mixture turns creamy and light. Then, add in the melted chocolate and mix together.
- Beat in the vanilla extract and cold egg and mix in the dry ingredients. Finally stir in the chocolate chips.
- Scoop out equal-sized mounds using an ice-cream scooper and a palette ( you will get 12 mounds). However if you use a tablespoon you will get 20 mounds and if teaspoon then it would be 44 mounds) The tool you use is according to your preferences. If you like your cookies big then use an ice-cream scooper or a tablespoon. Place them on a baking sheet about 6cm apart. DON'T flatten them.
- Bake for 18 minutes (for the 12 mounds or 20 mounds) or bake for 10 minutes (for the 44 mounds) Test with a cake tester to make sure they come out semi-clean and not wet with cake batter.
- Leave to cool slightly on the baking sheet for 4-5 minutes. Then transfer them to a cooling rack to harden as they cool.
If you like them small then use a teaspoon.
If you love chocolate then this is a MUST-TRY recipe! Enjoy! =)
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