1000% chocolate cookies

Ingredients

Cookies

270 grams (9.5 ounces) 56% chocolate

90 grams (3.2 ounces) butter

3 large eggs

130 grams (4.6 ounces) sugar

90 grams (3.2 ounces) flour

0.5 teaspoons (2.5 milliliters) baking powder

25 grams (0.9 ounces) cocoa powder

Instructions

Step 1

Step 1: Melt the chocolate and butter together. You can do this in the microwave using 30-second intervals, stirring in between, or using a double boiler until the mixture is smooth and homogeneous. Tip: Be careful not to overheat the chocolate as it can burn easily. If using a microwave, reduce the power setting to avoid scorching.

Step 2

Step 2: In a separate bowl, beat the eggs and sugar together until you get a fluffy foam. Tip: It helps if the eggs are at room temperature before you start.

Step 3

Step 3: Mix all the dry ingredients (flour, baking powder, and cocoa powder) together in another bowl. Tip: Sift the dry ingredients to avoid lumps in your dough.

Step 4

Step 4: Gradually combine the melted chocolate mixture with the dry ingredients, mixing well with a spatula until fully incorporated. Tip: Add the dry ingredients in small batches to avoid a lumpy dough.

Step 5

Step 5: Transfer the dough to a parchment-lined mold and place it in the freezer for at least 2 hours, though overnight is better. Tip: Freezing the dough helps it set properly, making it easier to work with later.

Step 6

Step 6: Once the dough is firm, divide it into 80-gram portions and form them into 'washers' or discs. Put them back in the refrigerator for at least 1 hour. Tip: Use a kitchen scale to ensure uniform cookie sizes.

Step 7

Step 7: Preheat your oven to 347°F (175°C). Arrange the cookies on a baking sheet lined with parchment paper, making sure to leave space between each one. Sprinkle with a bit of sea salt. Tip: Leave about 2 inches of space between each cookie to allow for spreading during baking.

Step 8

Step 8: Bake in the preheated oven for 16 minutes. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy! Tip: The cookies will continue to cook slightly as they cool on the baking sheet, so don't worry if they seem a bit soft when you first take them out.

Servings

Ah, the delightful moment of serving these melt-in-your-mouth cookies! 🍪✨ The best part about these cookies is their versatility. You can savor them warm, fresh out of the oven, with a glass of cold milk, making them an ideal after-school treat. 🥛📚

For a more grown-up twist, pair these cookies with a rich espresso for a delightful afternoon pick-me-up. ☕✨ The bitter notes of the espresso perfectly complement the sweetness of the chocolate.

Hosting a dinner party? Serve these cookies warm, with a scoop of vanilla ice cream on top. The combination of the hot, gooey cookie and the cold ice cream is pure bliss. 🍨💫 Add a drizzle of caramel or chocolate sauce to take it to the next level!

Equipment

Microwave or Water Bath

Essential for melting chocolate and butter, ensuring a smooth and homogeneous mixture.

Mixing Bowls

You'll need a few for the wet and dry ingredients. Choose bowls with non-slip bases for ease.

Electric Mixer

An electric mixer makes it easier to beat the eggs and sugar into a fluffy foam. Hand mixers work too. 🥚

Spatula

Use a silicone spatula to mix the chocolate mass with the dry ingredients gradually. Nothing beats it for scraping the sides of your mixing bowl!

Parchment Paper

Prevents sticking and makes cleanup a breeze. Line your baking sheets and mold with parchment paper. 📜

Baking Sheet

A sturdy, flat baking sheet helps ensure even baking of the cookies. Don't overcrowd!

Variations

Gluten-Free Variation: 🌾⚠️ Simply substitute the flour with an equal amount of gluten-free all-purpose flour. Ensure that the baking powder is gluten-free as well.

Vegan Variation: 🌱💡 Replace the butter with vegan margarine or coconut oil, and substitute the eggs with ¾ cup of unsweetened applesauce or use a commercial egg replacer. Ensure that the chocolate is dairy-free. Enjoy delicious vegan cookies without compromising on taste!

Faq

Why are my cookies spreading too much during baking?
This can be due to the dough being too warm. Make sure to chill the dough sufficiently before baking to prevent excessive spreading.
Can I use a hand mixer instead of an electric mixer?
Absolutely! A hand mixer works just as well for beating the eggs and sugar into a fluffy foam.
Can I make the dough ahead of time and freeze it?
Yes! You can freeze the dough for up to 3 months. Just thaw it in the refrigerator before baking.
Can I add nuts or other ingredients to the cookie dough?
Definitely! Feel free to add nuts, dried fruits, or even chocolate chips to customize your cookies.
How do I know when the cookies are done?
The cookies should have firm edges with a slightly soft center. They will continue to set as they cool on the baking sheet.
Can I double the recipe?
Yes, you can double or even triple the recipe. Just ensure you have enough equipment and baking sheets.