Ingredients
Cookies
- 120 grams (4.25 ounces) flour
- 2 tablespoons (0.57 ounces) cocoa
- 1 tablespoon (0.5 ounces) baking powder
- 1 pinch salt
- 225 grams (8 ounces) bittersweet chocolate
- 50 grams (1.76 ounces) butter
- 2 large eggs
- 100 grams (3.5 ounces) brown sugar
- 100 grams (3.5 ounces) white sugar
- 1 tablespoon (0.5 ounces) vanilla extract
- 100 grams (3.5 ounces) chocolate drops
Equipment
- Mixing Bowl
You’ll need a heatproof mixing bowl to combine your ingredients. Using glass is ideal for melting the chocolate.
- Electric Mixer
A stand or hand mixer will work; just ensure it has enough power to whip the eggs and sugar to fluffy perfection.
- Baking Sheets
Line these with parchment paper to ensure your cookies don’t stick and make cleanup a breeze.
- Ice Cream Scoop
This helps to portion out even amounts of cookie batter, ensuring they bake uniformly.
Instructions
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Servings
Variations
Faq
- How do I prevent my cookies from spreading too much?
Chill the dough for about 30 minutes before baking – this helps the cookies maintain their shape.
- Can I use regular sugar instead of brown sugar?
Yes, but brown sugar adds moistness and a slight caramel flavor that enhances the overall cookie taste.
- Why did my cookies turn out dry?
Overbaking is usually the culprit. Keep a close eye on them and remove them from the oven once they appear cracked and shiny.
- What's the best way to melt the chocolate?
A microwave works great; just use a pulsed mode and stir frequently. Alternatively, use a double boiler to melt it gently.
- Can I add nuts or other mix-ins?
Absolutely! Feel free to fold in chopped nuts, dried fruit, or even caramel bits for extra flavor and texture.
- Why do my cookies have inconsistent texture?
Ensure your ingredients are well combined but avoid overmixing the dough to maintain a consistent texture.