Are you a Chocolate Lover too? These fudgy-brownie like cookies is what you need in your kitchen. As part of your fitness regime, a lot of nutritionists have actually recommended Dark Chocolate, so you can have a cookie every night guilt-free. These cookies can be stored for a week. Their soft-crumbly texture makes them melt in your mouth. If you are a fan of Dark Chocolate, it doesn't get better than this. Wait hold on, it does! Alternatively, you can put a scoop of Ice Cream between two of these cookies and make a Cookie-Wich out of it. Now, it doesn't get better than this. What Kind of Dark Chocolate to Use?You can use any Unsweetened Dark Chocolate. Instead you can replace it with Semi-Sweet Dark Chocolate as well. I used Amul's Chocolate Bar to make this recipe. Double Boiler MethodNow if you're new to this, this is how double boiler works. Take a big vessel, it doesn't need to be deep but just wide. Fill it with boiling water and put it on high flame. Next, keep a smaller sauce pan of top of the boiling water bed and melt your chocolate in that. Keep using a spatula at this point to continuously stir the chocolate.Let's get to it now!
- Oven or Microwave Oven
- Stand Mixer (Optional)
- Ice Cream Scoop
- Measuring Cups & Spoons
- 2 Sauce Pans
- Electric Hand Mixer (Optional)
- 1 ½ cups Dark Chocolate (Unsweetened)
- ½ cup Butter
- 1 cup All-purpose Flour
- 3 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 2 Eggs
- ½ cup Castor Sugar (reduce to ¼ cup or skip this, if you're not looking for a bit sweet dark chocolate)
- ½ cup Brown Sugar
- Sea Salt to Top
- Preheat the oven to 180°C. Line a baking tray with parchment paper or a silicon mat. Alternatively you can use a Cookie Mat as well.
- Melt the chocolate and butter using the Double Boiler Method (described above). Keep stirring continuously to make sure the chocolate doesn't burn. Once the chocolate and butter have melted, take the saucepan off heat and allow the mixture to cool.
- In another bowl, combine the flour, cocoa powder and baking powder. Sieve all the dry ingredients before using them.
- In a large bowl, whisk together eggs, castor sugar and brown sugar using an electric mixer or a whisk until they are pale-ish yellow in color.
- Add the cooled chocolate mixture and mix well. Fold the dry ingredients into the wet ingredients. Don't overmix.
- Using an ice cream scoop, scoop-out equal sized balls of the brownie mixture onto the prepared baking tray, Keep sufficient baking space between them as they'll spread. Use a small size ice cream scoop for reasonable sized cookies.
- Bake for 15-17 minutes at 180°C. Let them cool on the tray before removing them. Sprinkle some sea salt on top.
The best part about Cookies is their storage! You can easily store these cookies for upto 2 weeks in an airtight container and they won't go bad. Fan of Chocolates & Cookies? Here are some more recipes for you:
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