Tuesday, 17 May 2016

Squishy Chocolate Cookies

These cookies are the love child from a chocolate chip cookie and a chocolate brownie...lush...bringing together the happy magic of chocolate and sugar to make life sweet.

Squishy Chocolate Cookies



120g/1/2 cup (1 stick) unsalted butter, softened to room temperature
115g/1/2 cup granulated sugar
115g/1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
150g/1 cup plain/all-purpose flour
80g/1/2 cup + 2 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon salt
2 Tablespoons milk
100g/1 cup dark or milk chocolate chips 


Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed.

Beat in the egg and vanilla until combined, scraping down the sides as needed. 

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.

Chill the dough for at least 1-2 hours.

Preheat oven to 350F/180C/Gas 4 degrees. 

Line a baking sheet with parchment paper. Take a tablespoon of dough and roll into a ball and place on the baking sheet, repeat until you have used all the mixture (makes 10-12 cookies).

Bake the cookies for 11-12 minutes, no longer. The cookies will look very soft, puffy, and almost under done. 

Allow the cookies to cool on the baking sheet and they will continue to "bake" and set up.  As the cookies cool, they will firm up. 

3 comments:

  1. Silly question. Is Baking Soda Bicarbinate of Soda or Baking Powder?

    ReplyDelete
  2. Bicarbonate of soda and baking soda are the same product just different names :-)
    However baking soda isn't the same as baking powder - if you use baking powder you will need 3 teaspooons instead of 1.

    ReplyDelete
  3. Thank you, now getting butter out to soften 😀

    ReplyDelete