Deep Dark Chocolate Cookie
Made without
butter or flour, these dense and soft cookies will satisfy even the most
intense chocolate cravings.
Ingredients
- 1/8 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking soda
- 1 large egg, at room temperature
- 2 Tablespoons (30ml) milk
- 1/3 cup (26g) Hershey’s special dark cocoa powder*
- 1 teaspoon pure vanilla extract
- 1/2 cup (100g) packed light or dark brown sugar
- 1/3 cup (26g) natural unsweetened cocoa powder*
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (180g) semi-sweet or dark chocolate chunks and/or chips, plus a few more for topping*
- sea salt for sprinkling
Instructions
First, whisk
the flour, cocoa powders, baking soda and salt until well blended. Put aside.
Then, in a
large bowl using a hand mixer or stand mixer equipped with a paddle, beat the
butter for 1 minute on medium speed until it is completely smooth and creamy.
Add granulated sugar and brown sugar and beat on medium high speed until fluffy
and light. Stir in egg and vanilla at high speed. Scrape the sides and bottom
of the bowl as needed.
On low
speed, slowly mix the dry ingredients into the wet ingredients until they are
combined. The cookie dough will be thick. Switch to high speed and stir in the
milk, then the chocolate chips. The cookie dough will be sticky. Cover the
dough tightly with aluminum foil or plastic wrap and refrigerate for at least 3
hours and up to 3 days. Cooling is mandatory for this cookie dough. I always
cool mine overnight.
Remove the
cookie dough from the refrigerator and let stand at room temperature for 20
minutes - if the cookie dough has cooled for more than 3 hours, let it sit at
room temperature for about 30 minutes. This makes cookie dough easier to pick
up and roll up.
Preheat the
oven to 350 ° F (177 ° C). Line two large baking sheets with parchment paper or
silicone baking mat. (Always recommended for cookies.) Reserve.
Scoop and
roll dough balls, about 2 tablespoons of dough each, into balls. Place on
baking sheets and sprinkle with a little sea salt.
Bake cookies
for 10 minutes. My oven has hot spots and yours can too - so be sure to rotate
the pan once during cooking. The baked cookies will be extremely soft in the
center when you remove them from the oven. Let cool for 5 minutes on the cookie
sheet. Meanwhile, you can squeeze a few chocolate chips / chocolate pieces at
the top of the hot cookies - it's just for the appearance. You can also sprinkle
a little more sea salt. Cookies deflate slightly when you let them cool.
Transfer to a cooling rack to cool completely.
Happy
Cooking Time.
