By Theyo
Chocolate cookies are simply our favorite cookies. And that's exactly why we've baked many, many recipes to finally perfect this great recipe. As the name suggests, the cookies contain a lot of good chocolate - that's why we like them so much. And at the same time, this chocolate is exactly what makes the cookies special. Because she is basically the main character of the chocolate cookies. By the way, sea salt plays an important supporting role. Although it is comparatively small in quantity, it puts the chocolate in a completely different light. The interplay between sweet and salty makes the cookies something very special. We have also made the cookies without salt - basically the child-friendly version. Of course they are great too! But once you've had the sea salt version, you can't really get away from it. But just try it yourself!
Before we get started, a note about the recipe. We've found that the cookies turn out differently - in our opinion, better - if the dough is chilled in the fridge for a while. We found the tip for this in one of the countless test recipes and we have the feeling that this actually makes the cookies a little more caramel - both visually and in terms of taste. We have also made the recipe with unrefrigerated dough and it tasted great too. It's best to just try both times.
Our ultimate chocolate cookies
Ingredients:
- 500 g wheat flour
- 1 teaspoon Baking powder
- 1 tsp baking soda
- 1 tsp flaky sea salt
- 225 g butter (diced & room temperature)
- 160 g cane sugar
- 120 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 500 g good chocolate (mixture of 60% - 75% depending on your taste, e.g. dark milk & dark chocolate)
Preparation of the cookie dough:
- To make the dough, first mix the flour, baking powder, baking soda and salt with a whisk (this mixture does not need to be sifted).
- Next, place butter and sugar in a large bowl and beat with an electric mixer until smooth, 2-3 minutes. Add the eggs one at a time and beat until smooth again. Lastly, mix in the vanilla.
- Crush the chocolate into irregular – rather larger – pieces. Of course you can also use pre-made chocolate drops. However, the large chocolate pieces are particularly delicious.
- Now add the flour mixture and mix until it forms a smooth mixture. Then add the chocolate chips and mix for a few seconds until evenly distributed. Chill the dough for 24-48 hours so that the dough becomes nice and caramelly - as described above. (The dough can also be frozen, but we recommend pre-shaping the cookie balls as described in the next step.)
Into the oven!
- Preheat the oven to 180 ºC (160 ºC fan oven) and line baking trays with baking paper. Form balls of dough by hand or with an ice cream scoop, making about 60/70 g per cookie.
- It's best not to put more than 6 pieces on a tray, otherwise they'll run together and become one big cookie. Then bake for about 16-18 minutes or until golden brown around the edges but still a little pale in the middle. Let rest on the tray for a few minutes before transferring to a rack to cool.
- The cookies will keep for 4-5 days in a well-sealed box. Both the cookies and the dough balls can be frozen for several months. To freeze the dough balls, you can put them in the freezer together with the baking paper for 1-2 hours. You can then pour them into a Tupperware container or a ziplock bag. This way the balls don't all stick together. Otherwise, you can also freeze the dough as a mass. However, if you only want to make 2-3 chocolate cookies in between, then you can choose this method. And then, depending on your mood, take individual frozen dough balls out of the freezer and bake them as described above. When frozen, the dough balls take 2-3 minutes longer than above. Just until they are golden brown.
Do you still need chocolate so you can use the leftovers to make chocolate cookies? One time this way , please. Do you love chocolate cookies? Then you might want to check out the recipe list for our favorite yet simple chocolate cake . Is chocolate generally your thing? Then maybe you should think about a chocolate tasting as a team event 😉
Header photo by Food Photographer | Jennifer Pallian on Unsplash
