Description
The key to these incredibly rich cookies is using high-quality ingredients. The dark chocolate and Dutch-process cocoa powder are the stars, creating a deep and complex chocolate flavor that isn’t overly sweet
Ingredients
- Good Quality Dark Chocolate (70-75%), chopped
- Unsalted Butter
- Dutch-Process Cocoa Powder
- Large Egg, at room temperature
- Caster Sugar (or Granulated Sugar)
- Brown Sugar
- All-Purpose Flour
- tsp Salt
Instructions
- Prepare Your Baking Sheet: Preheat your oven to (). Line a half sheet pan with parchment paper. For uniform cookies, use a inch cookie cutter to lightly trace 8 circles onto the parchment, then flip it over. Prepare a piping bag with a medium round tip.
- Melt the Chocolate and Butter: In a heatproof bowl over a pan of simmering water (double boiler), combine the chopped dark chocolate and butter, stirring frequently until melted and smooth. Alternatively, melt in a microwave in 30-second intervals, stirring after each.
- Add Cocoa and Rest: Remove the bowl from the heat. Sift the cocoa powder into the chocolate mixture and stir until fully incorporated. Set aside to cool for 8 minutes. This step is crucial.
- Whip the Eggs and Sugars: In a large bowl, combine the room-temperature egg, caster sugar, and brown sugar. Using an electric mixer, whip on medium-high speed for a full 4 minutes until the mixture is pale, thick, and has significantly increased in volume. This creates the crinkly top.
- Combine Wet and Dry Ingredients: Pour the cooled chocolate mixture into the whipped eggs. Mix briefly on low speed until just combined. Add the all-purpose flour and salt. Switch to a spatula and gently fold until no flour streaks remain.
- Pipe and Bake: Transfer the batter to the piping bag. Pipe the batter into the center of your traced circles. Bake for exactly 10 minutes. The cookies should have set edges and a shiny, crinkly top. Do not over-bake.
- Cool Completely: Let the cookies cool completely on the baking sheet before moving them, as they will be very soft and delicate while warm.
Notes
- Room Temperature Egg: Using a room-temperature egg is essential for whipping up to the proper volume, which creates the signature crinkly tops.
- Don’t Over-bake: For a perfectly fudgy and gooey center, pull the cookies from the oven at the 10-minute mark. They will continue to set on the hot baking sheet.
- Cooling is Key: The cookies are extremely fragile when hot. Allowing them to cool completely on the baking sheet is necessary for them to set properly without breaking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 235kcal
- Sugar: 16g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
