If you're looking for that Perfect chocolate cookies, you've certainly come to the right place. Did I say perfect?? Yes, with a capital P! No doubt.
This is my kind of cookies. Crispy on the outside, fudgy on the inside with a hint of white chocolate chips (please please don't omit this item. I know...I know...for some people including me, white chocolate is not a chocolate but this time it's exceptional. It's there to strengthen the taste of the dark chocolate) mixed with nuts and chocolate chips.
Nuff said, I lost word and my mouth is full. I couldn't stop nibbling on all of these cookies *now I become a cookie monster*. I don't even care about my waistline and my digital scale. Sorry Arwen and Leia, you have to share them with mommy :D
To my dearest friend, Mindy Jordan, you should put this recipe on the top of your baking list this week ;). Must try!
5 stars to this recipe! Thanks for sharing the recipe, mbak Riana. Damn girl, you're so genius! This is the best chocolate cookies ever.
PennyLane’s Chocolate Cookies
Original source: Joy of Baking
Modified by: Riana
Ingredients :
60 grams cake flour (low protein flour) (dita-I used all purpose flour)
1 teaspoon baking powder
450 grams bittersweet or semisweet chocolate, coarsely chopped
60 grams unsalted butter or margarine
250 grams granulated white sugar
4 eggs, room temperature
1/4 teaspoon salt
4 gram instant coffee powder (2 sachet @ 2 grams), diluted with a few drops of hot water
1 tablespoon pure vanilla extract
175 grams semisweet dark chocolate chips
175 grams white chocolate chips
200 grams your favorite nuts, coarsely chopped and toasted (dita-I used walnut)
Directions :
1. Mix together the flour and baking powder. Set aside.
2. Melt the chocolate and butter/margarine in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
3. In the bowl of your electric mixer (or with a hand mixer), beat the sugar, eggs and salt until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture, coffee and vanilla extract. Sift the flour mixture above the batter and fold it in. Mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30-60 minutes.
4. Preheat oven to 170-180 degrees Celcius and place rack in center of oven. Line baking sheets with parchment paper or silicone baking mat.
5. Using ice cream scoop, small or medium –whatever you prefer, scoop and drop batter onto prepared cookie sheets, spacing evenly. With moist fingers, press batter a little bit.Bake cookies about 10 - 12 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
6. Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
* The time you need to let the batter harden in the fridge could be varied, depending on the chocolate you use. One chocolate could make the batter thicker or runnier than the other one. Check every 30 minutes, just until the batter is easy to scoop and drop without spreading.
* When you found your batter is too hard to scoop, or the cookies are too flat, it means the batter is too cold to begin with. Let it stand at room temperature until it reaches right consistency, then continue baking. The cookies should not be too flat.
