Hey guess what I found out this week? I make the ugliest cookies. Seriously. They are of the weirdest shapes, completely irregular, of different sizes and have an odd bump here and there.
This was the first time I made cookies from scratch and as I took them out of the oven, they really looked like cookies only a mother could love. And then, I took a bite. And bam! I fell in love. Somewhere between a brownie and a regular cookie, they were bittersweet and soooooo fudgey. With a POUND (yes, a whole pound) of chocolate in them, these cookies are a chocoholic’s dream.
The other thing I learnt this week is that if you don’t have cake flour in the house, you can simply make some using regular all-purpose flour. For every cup of all-purpose flour, simply toss out 2 tablespoons and replace with cornstarch. Then sift the flour and cornstarch together about 5 times to make sure that everything is well incorporated. Easy peasy 🙂
Recipe adapted from Joy Of Baking
- 1/2 cup (55 grams) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder or instant coffee powder (optional)
- 1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
- 1/4 cup (57 grams) unsalted butter, cut into small chunks
- 1 3/4 cups (350 grams) granulated white sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups (340 grams) semisweet dark chocolate chips
Sift or whisk together the flour, baking powder, salt, and espresso powder.
Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool to room temperature.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes (or overnight).
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Drop batter by 1/4 cupfuls (60 ml) onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 to 4 inch (9 – 10 cm) rounds. Bake cookies about 12 – 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not over bake.
Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.
Makes about 24 large cookies.