Ingredients
- 125 g Unsalted butter
, softened
- 110 g Caster sugar
- 100 g Brown sugar
- 1 Egg , large
- 1 tsp Vanilla Extract
- 185 g All purpose flour
- 40 g Cocoa powder
- 3/4 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 200 g Semi-sweetened chocolate
chunks / chips
- Sea salt for sprinkles (optional)
Instructions
1.
Prepare all your ingredients: Sift the flour, cocoa powder, baking soda,
baking powder and salt together into another bowl. Use a fork to mix the flour
mixture.
2.
In a mixing bowl, add in the room temperature butter, white sugar and
brown sugar. Cream together using a whisk or a hand mixer for 3 minutes, until
the butter and sugar mixture becomes light and paler in colour.
3.
Add in the egg and vanilla extract into the mixing bowl, continue
whisking just until the mixture is incorporated.
4.
Add the flour mixture into the mixing bowl. Using a wooden spatula, fold
the mixture until all the ingredients are combined. Then add in all the
chocolates chunks/chips and fold the cookie dough. It is important to not
overwork the cookie dough.
5.
Chill the cookie dough in the fridge for as long as 30mins or overnight.
Option to scoop and roll your cookie dough into ball before chilling. *
6.
Preheat your oven to 180 degrees Celcius fan-assisted. Line a baking
tray with a baking sheet. Place the chilled cookie balls on the tray, making
sure that enough space is left between each cookie balls. Sprinkle some sea
salt over the cookie balls, lightly pressing down to "stick". Bake
the cookie doughs for 8.5 minutes. **
7.
Let the cookies cool completely on the baking tray. Otherwise, transfer
to a wire rack after 10 minutes.
Notes
* I recommend each
cookie ball size to be around 2 tbsp as a cookie ball that is too large may
spread too much.
You can also freeze
the cookie dough and keep them for up to 2 months.
** you can bake for an
extra 2-3 minutes for a crispier texture, DOUGH I strongly
suggest to try 8.5 minutes.
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