Hey friends! I hope you're doign great, that you are staying safe wherever you are at the moment. Just bescause we are still in a complicated and weird path, I wanted to share a comfort snack for the sweet tooth (even if you are not that big of a sweet enthusiast, I'm sure this baking session will cheer you up a bit more these days).
Perfect activity to do on a weekend afternoon, and if you ask me, this is probably my ultimate favourite since we are all stuck between four walls.
Here's the recipe I've been tweaking for way too long, and I think I found my dream cookie : Soft, sweet but intense chocolate flavour, and VERY heartwarming.
Ingredients (for about 15 - big - cookies):
- 155 g of all-purpose flour
- 100 g of brown sugar
100 g of white sugar
- 115 g of melted unsalted butter
- 1 egg
- 1 t.s of sea salt
- 1 t.s of baking soda
- 1 t.s ground coffee / cevada
- dark chocolate chunks (as your liking)
How to make it:
In a large bowl, whisk together the sugars, salt, and melted butter until a paste forms with no lumps.
Whisk in the egg and coffee / cevada, beating until you get light ribbons and the texture is smooth but still thick.
Pour in the flour and baking soda, the fold the batter with a spatula without overmixing it.
Add in the chocolate chunks and fold it again.
Chill the dough as long as you can (I usually let it rest for about 2 hours) to have a richer and deeper taste and colour.
Scoop the dough onto a parchemine paper-lined baking sheet, leaving enough place between them.
Preheat your oven at 170°C (convection oven) and bake for about 8 min until it gets slightly golden brown on the edges.
You can either eat them right when they come out of the oven (to get that extremely melty chocolate) or let it cool for a bit. They will still remain soft and chewy.
There you have it! I hope you'll recreate this recipe, if so, please tag me on IG or tell me your thoughts under this post.
Can't wait to read you folks. 💛
MUCH LOVE. xx
No comments
Post a Comment