We have already made several chocolate desserts: brownie cheesecake and chocolate fondant. Making chocolate cookies probably takes second place in this list in terms of time, and is practically the same in preparation since we are making almost the same chocolate dough. But there are a few nuances that we will discuss further.
As a result, we will get chocolate cookies, which are also often called marble: with recognizable cracks, a fantastic aroma, a crispy crust, and a rich center. And in taste, they are mega-chocolate, as we will not be adding any ingredients with a pronounced flavor or aroma (vanilla sugar, almond extracts, alcohol, etc.). So, as always, let's move on to the recipe.
We will need:
200 g of flour;
20 g of cocoa powder;
1 packet of baking powder;
2 eggs;
200 g of sugar (you can use less, about 150 g, as with this amount it turns out mega-sweet);
200 g of dark chocolate;
60 g of butter (better to take with a fat content of at least 82.5%).
ΠΏΡΠΎΠ΄ΡΠΊΡΠΎΠ²ΠΈΠΉ Π½Π°Π±ΡΡ
Step 1: make the dough
First, we melt the chocolate with the butter in a water bath.
While the melting process is happening, we beat the eggs with the sugar using a mixer until we get a homogeneous thick mass of white color.
ΠΏΠΎΡΠ°ΡΠΎΠΊ
Π² ΠΏΡΠΎΡΠ΅ΡΡ
With a whisk, we mix the flour with the cocoa and baking powder.
ΡΡΠΌΡΡ Π±ΠΎΡΠΎΡΠ½Π°, ΠΊΠ°ΠΊΠ°ΠΎ ΡΠ° ΡΠΎΠ·ΠΏΡΡΡΠ²Π°ΡΠ°
To the egg mixture with sugar, we add the melted chocolate with butter and beat with a mixer until homogeneous. Probably, in terms of color, this is the most aesthetic stage ;)
ΠΊΡΠ°ΡΠ°, ΡΠΈ Π½Π΅ ΡΠ°ΠΊ?
After this, it's time to add the flour mixture. We will mix it with a silicone spatula, and we will add it to the chocolate-sugar-egg mixture through a sieve. This way, we will saturate the flour with oxygen, and in general, the dough will achieve the consistency we need.
Π΄ΠΎΠ΄Π°ΡΠΌΠΎ Π±ΠΎΡΠΎΡΠ½ΠΎ Π· ΠΊΠ°ΠΊΠ°ΠΎ ΡΠ° ΡΠΎΠ·ΠΏΡΡΡΠ²Π°ΡΠ΅ΠΌ ΡΠ΅ΡΠ΅Π· ΡΠΈΡΠΎ
After we have mixed all the flour into the mass, we set it aside in the refrigerator for 15-20 minutes, or for 5-7 in the freezer to cool down. This is necessary so that during the cookie shaping in the next stage, the dough does not stick to our hands.
ΠΎΡΡ ΡΠ°ΠΊΠ΅ ΡΡΡΡΠΎ Π²ΠΈΠΉΡΠ»ΠΎ
Step 2: shape the cookies
After the dough has rested in the refrigerator and has cooled down enough, we form balls with a diameter of 3-4 centimeters and slightly flatten them.
Π·ΡΠΎΡΠΌΠΎΠ²Π°Π½Π΅ ΠΏΠ΅ΡΠΈΠ²ΠΊΠΎ
We place them on a baking sheet lined with silicone parchment (this is important!), as it is to this that the cookies will not stick during baking. We turn on the oven and wait for it to reach working temperature.
Step 3: bake
We bake in a preheated oven in convection mode (the upper and lower heating elements are working) at a temperature of 180 degrees for 20 minutes.
