Servings : Makes 2 dozen
These are decadent chocolate cookies that are studded with small chunks of milk chocolate making them crispy on the outside, yet gooey chewy in the middle.
- 1 1/4 cups plain/all purpose flour (150 gm)
- 1/3 cup cocoa powder (40 gm)
- 2 tbsp crushed nuts (optional)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup roughly chopped milk chocolate like dairy milk (180 gm)
- 1/4 cup milk chocolate, melted (45 gm)
- 1/2 cup butter (113 gm)
- 1/4 cup white sugar (50 gm)
- 1/2 cup brown sugar (100 gm)
- 1 egg, lightly beaten
- 2 tsp vanilla essence
Preheat oven to 180 C and line your cookie baking sheets with baking paper. In a bowl, sift the flour with cocoa, salt and baking soda to combine.
Cream sugar with butter, add the egg and vanilla and beat for a few minutes. Then add the melted milk chocolate and beat until well combined.
Add the flour/cocoa/salt/baking soda and stir them into the creamed mixture. Then stir in the milk chocolate chunks and crushed nuts if using.
Cover the cookie dough and refrigerate for about half an hour to help firm it up before shaping the cookies.
Make small balls or use a small scoop or spoon to shape them, press them slightly on the cookie sheet, not too much, they will spread as they bake. Leave enough space around the cookies to allow for spreading.
Refrigerating the balls of cookie dough on the tray before baking will help prevent them from spreading too much during baking.
Bake for about 13-15 minutes or until done. Let them sit on the tray for about 5 minutes before transferring to a rack to cool completely.
Once completely cool, store in an airtight container.