What’s better than a brownie? Triple chocolate brownie. And what’s even more convenient to serve at gatherings, especially to the little ones? Cookies. These are so amazing, so chewy, fudgy, and deliciously chocolaty. They might be my favourite cookie this season. My suggestion is, as always, to use real chocolate, because it will almost melt into the cookie, and it will make them absolutely fantastic.
Ingredients
100 grams dark chocolate, chopped
2 tablespoons vegetable oil
2 small eggs
4 tablespoons granulated sugar
1 teaspoon vanilla bean paste
2 tablespoons plain flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
50 grams milk chocolate chunks
50 grams white chocolate chunks
Preparation
Take a small saucepan, add in the chopped up dark chocolate, and the vegetable oil, then melt it over low heat until blended. Remove the chocolate from the heat and let it cool down. Take a large bowl, add in the eggs, and start beating with an electric mixer on high, for about 2 minutes, until the volume expands, and the eggs become lighter in colour. Add in the granulated sugar, and beat for 2 more minutes, the batter shall become thick and glossy. Pour in the melted chocolate in a slow stream, beating with the mixer on low as you pour. Sift the flour with the baking powder, and the cocoa powder, then add in your chocolate chunks. Toss them around so they are well-coated, then add everything to the batter. Fold the dry ingredients and the chocolate chunks gently, so you do not lose all of the air from the beaten eggs. The batter shall be smooth and thick.
Let the batter firm up in the refrigerator for about 15 minutes. Take a tablespoon of the batter for each cookie and place them on a baking sheet lined with baking paper, making sure that there is enough space between the cookies, because they do spread a bit. Bake them in a preheated oven, at 180°C (350°F), for about 8-10 minutes. Let them cool completely and firm up on the baking sheet, then transfer them to the cooling rack. Take a small cookie scoop, and place scoops of the batter on a large cookie sheet, lined with baking paper. Bake them immediately, in a preheated oven, at 180°C (350°F), for about 8-12 minutes. Remove them from the oven, and let them cool completely before serving. Yields 10 cookies.
