Considering that a chocolate cookie is something exciting in itself, things really get interesting when it manages to be chewy, not overly sweet and full with dark chocolate that is giving a bit of resistance.
Over the last couple of years, a lot of charts and articles have appeared on line, arguing what flour to use, what shape of chocolate chips to use and whether to let the dough rest before baking (48 hours, anyone?).
What I know is that I want to make my cookies in one bowl and with only the simplest of ingredients. Additionally (and way cheekier) – I want loads of dark chocolate in my chocolate chip cookie.
I’ve travelled back and forth between different recipes and have found that I like Ashley Rodriguez’ recipe most, with the small adaption that I do not want to use diferent kinds of sugar, and I have also reduced the amount of sugar. Comparing the different recipes (the New York Times, Martha Stewart, Dorie Greenspan), I suspect that I like this version most as there is less flour & eggs, but at the same time more chocolate and butter (more interesting reads on the effect of your ingredients on your end product here and here).
And before you start to look worried I would like to make a case for a treat being allowed to be a real treat. I am fine with a healthy meal, but if I want a cookie, I want it to be badass.
One warning: be sure that you are not left alone with these cookies. I’m not kidding, it will be tempting to eat them all.
- Recipe adapted from Ashley Rodriguez via Smitten Kitchen, makes 12 large cookies
- 125 grams unsalted butter, at room temperature
- 165 grams of sugar
- 2 tablespoons of vanilla essence
- 1 large eggs
- 1/4 teaspoon fine sea or table salt
- 220 grams flour
- 250 grams of dark chocolate (I used a homebrand chocolate with 52% cacao), roughly broken into pieces of ½ cm (you can also therapeutically slam closed packages on your kitchen counter and shake these out into your bowl)
- 2 tablespoons of cacao nibs
- With a handmixer, beat the sugar and butter together in a large bowl.
- Once they look a little fluffy, after around 5 minutes, add the egg, vanilla extract and salt. Mix a little longer to make sure that all is properly incorporated.
- Put the mixer away and get a sturdy spatula out. Mix in the flour, cacao nibs and chocolate pieces.
- What I do is to roll the dough into a sausage shaped log, with the help of kitchen foil. I then let it rest in the fridge overnight and slice it into 12 pieces (this will turn out difficult as the pieces of chocolate will overlap, do not worry and simply divide as best as you can). I then roll the pieces roughly into balls with my hands.
- Having said that, you can easily skip this step and immediately bake these cookies. Thing is that the taste seems to be more developed the next day and the texture seems to be slightly chewier.
- Anyway: these cookies will taste great.
- Bake in a moderately hot oven, on 175 degrees Celsius for 12 - 18 minutes, until the edges start to bronze.