Chocolate Cookies, with this recipe it's a guaranteed win
There's one ingredient that never disappoints in the kitchen: chocolate. Add it to desserts, and the aroma wafting from the oven alone is a promise. But not all chocolates are created equal, and in cookies, the difference is truly noticeable.
The milk one is too sweet, it risks covering everything... the dark one, on the other hand, if it has at least 60% cocoa, leaves that bitter aftertaste that works well with the shortcrust pastry.
And then there's the issue of the drops: small ones are better, as they stay in the batter without sinking to the bottom. The secret is not to overcook them: they should be lightly golden on the edges, still soft in the center, because as they cool, they become crispy on the outside and soft on the inside.
The recipe that doesn't disappoint for cookies
I've made these cookies many times, in various versions. The one that always works is a simple shortcrust pastry, with butter and brown sugar, which gives a slightly bolder flavor. The chocolate should be chopped coarsely, not too finely, so that each bite yields a larger, melting piece.
The ingredients to proceed with the cookie biscuits are as follows:
250 g of 00 flour
120 g of cold butter
100 g of brown sugar
1 egg
150 g of dark chocolate (at least 60%)
1 teaspoon baking powder
1 pinch of salt
Here's how to prepare them
Cut the butter into cubes and let it soften slightly, but not too much. In a bowl, mix it with the brown sugar until creamy. Add the egg and mix. Separately, sift the flour with the baking powder and salt and fold into the mixture. Cut the chocolate into irregular pieces, not too small, and add to the mixture, mixing by hand. Shape into a ball, wrap in plastic wrap, and refrigerate for at least half an hour.
Once the time has elapsed, roll out the dough into rolls and cut them into slices, or shape them into balls and flatten them slightly. Arrange the cookies on a baking sheet lined with parchment paper, leaving space between them because they will expand during baking. Bake at 170°C (340°F) for 12-15 minutes. They should be golden brown around the edges, still soft in the center. Remove from the oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack.
The aroma wafting out of the oven is that of delicious things. And as soon as they're lukewarm, it's hard to stop at the first one.
