Molten Chocolate Chip Cookies

Cookies so good I’ve made them three times already!

Chocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipe

 

These are the best chocolate chip cookies I’ve ever had. Period. Why you may ask?

  • No fancy ingredients needed, only the basics; butter, sugar, flour, egg

  • No electric mixer required. Just a whisk, saucepan, and some mixing bowls.

  • No chocolate chips. We use bars of dark chocolate chopped into gorgeous shards and chunks; some big, some small. That way your warm cookies have pools of molten chocolate instead of just tiny chocolate bits.

They’re soft and gooey in the middle with a perfectly chewy edge. And my favorite part: they’re packed with dark chocolate which melts into the most gorgeous glistening pools of molten chocolate.

The best thing about using chocolate bars instead of chocolate chips is that your warm cookies have pools of molten chocolate and not just tiny chocolate bits.Chocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipe

These cookies can be whipped up quickly, they taste AMAZING, they have the perfect texture, and I don’t see why you shouldn’t make them.

Chocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipeChocolate chip cookies packed with dark chocolate which melt into the most gorgeous glistening pools of molten chocolate. #chocolate #cookies #recipe

 

NOTES

  • Use the best dark chocolate you can find. I recommend using either Bournville or Lindt Dark 70%. The slightly bitter edge balances the cookie sweetness perfectly.

  • Chop the dark chocolate roughly. The larger the chunk, the easier it will spread into a molten pool of chocolate.

  • I recommend chilling the dough for at least 20 minutes before baking. Chilling gives the dough time to rest and helps develop the flavor. It also prevents the cookies from spreading too much. The colder the dough, the thicker the cookies!

  • Dough can also be chilled overnight. The next morning, allow it to sit at room temperature just long enough so that you can scoop it and bake for an extra 2-3 minutes.

  • These cookies are perfect for when cravings strike. Seal cookie dough balls in a ziplock bag and stash in the freezer for up to three months. Bake frozen cookie dough balls for an extra two minutes, no need to thaw.

  • When baking, the cookies tend to expand a lot so be sure to space the cookie dough balls apart.

  • This recipe makes 14 cookies; I have halved the original recipe. But you can easily double the recipe it if you want to make more.

The best thing about using chocolate bars instead of chocolate chips is that your warm cookies have pools of molten chocolate and not just tiny chocolate bits.The best thing about using chocolate bars instead of chocolate chips is that your warm cookies have pools of molten chocolate and not just tiny chocolate bits.

BEST COOKIES EVER

aaand I’m out.

Molten Chocolate Chip Cookies

 Yields: 14 cookies
Ingredients:
·         1/2 cup / 113g unsalted butter chopped
·         1 ½ cup + 2 Tablespoons / 208g all-purpose flour
·         ½ teaspoon baking powder 
·         ½ teaspoon baking soda
·         ½ teaspoon salt
·         ¾ cup / 160g packed brown sugar 
·         ¼ cup / 50g granulated sugar
·         1 large egg
·         1 teaspoon vanilla
·         6 ounces / 170g semisweet or bittersweet chocolate, chopped into large chunks
·         Sea salt for sprinkling, optional
Directions:
  1. Preheat oven to 180˚C. Line a baking sheet with parchment or wax paper.
  2. In a medium saucepan over a very low heat, heat the butter until it is just melted.
  3. Chop your chocolate and set aside.
  4. In large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Set aside.
  5. Pour the melted butter into a different large bowl and whisk in the white and brown sugar. It may look very weird and greasy, but keep mixing, it will smooth out after you’ve stirred it for a bit. Add in the egg and vanilla. Whisk till combined.
  6. Add your dry ingredients to the wet mixture and combine all together using a spatula. Once blended, add the chopped chocolate and mix until just combined.
  7. Wrap the dough in plastic wrap and let it rest for at least 20-30 minutes in the fridge – preferably overnight.
  8. Make the dough into golf-ball sized balls (about 3 tablespoons per cookie) and bake for 10-14 minutes, rotating the pan about half way through baking. (Colder dough takes longer to bake.) Cookies should be puffed up and have nice golden edges.
  9. Leave cookies on cookie sheet for a few minutes and then transfer to a cooling rack. They will deflate a little. Store in an airtight container.
Recipe adapted from Seven Spoons My Favorite Recipes for Any and Every Day by Tara O’Brady

 

Best All-Cocoa Brownies

I’m baaaack…..

It’s been a long time since I posted anything but I promise that I had good reason – which I’ll get to later.

First can we just stop, wait a minute and admire the gorgeousness that this brownie is!

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

Look at that fudge.

Look at that shine.

Look at the corky piece of walnut peeking through.

Doesn’t it make you want to sink your teeth into it right now? 

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

These brownies have become my go-to brownies because they are THE best. 

They’re extremely dense, fudgy, chewy and have NO chocolate in them. That’s right, not a single square!

I almost wept with joy upon biting into my first, straight from the oven (hence the unruly cuts), square of deep dark chocolate deliciousness. I’m swooning just thinking about them.

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

I found the recipe on kitchn.com and was drawn to its name ‘Pantry Cocoa Brownies’ which is very apt because they really do just call for ingredients that I’m sure all of us have in our kitchens – oil, sugar, eggs, flour, and cocoa.

Nothing extra!

No need to worry about buying copious amounts of dark chocolate or melting pounds of butter or making buttermilk.

A Rich, fudgy, ALL cocoa brownie.  #chocolate #brownies #fudge #spatulainmypocket

These fudgy chocolatey bars of goodness take half an hour to make and another half an hour to bake.

That’s an hour well spent I’d say especially considering you’ll have an entire batch of devilishly good brownies at the end of it.

The smell of chocolate wafting through your entire house is an added plus.

A Rich, fudgy, ALL cocoa brownie. #chocolate #brownies #fudge #spatulainmypocket

There are two things to note about the recipe:

  1. I’ve added half a cup of chopped walnuts, they’re totally optional though. I personally love nutty and crunchy bits in my brownie. The original recipe does not call for any nuts.

  2. The original recipe does however call for powdered sugar instead of normal granulated sugar. If you don’t have powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.

A Rich, fudgy, ALL cocoa brownie.  #chocolate #brownies #fudge #spatulainmypocket

With that out of the way, make them and let them blow your mind.  

Cheers – Noor

Cocoa Brownies

Prep Time: 30 minutes                                                                   Yields: 9 large or 16 small squares
Cook Time: 25-30 minutes
Ingredients:
2/3 cup canola oil
2/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
2/3 cup packed dark brown sugar
1 1/3 cups icing sugar*
1 teaspoon vanilla extract
 1/2 cup chopped walnuts
Directions:
1.       Preheat oven to 180 degrees C.
2.      Grease a 9-inch square baking pan and line I with wax or parchment paper. Set aside.
3.      Place the oil into a microwave-safe bowl and heat in 4 to 6 (5-second) bursts until it is warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom.
4.      In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
5.      In another bowl, place the eggs, powdered sugar, and brown sugar. Using a handheld mixer, beat on medium speed until fluffy and lighter in color. Beat in the vanilla until just combined.
6.      Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until it is shiny and fully combined, about 2-3 minutes.
7.      Next, add in the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and mix at medium-high speed until the batter is shiny and fully combined, about 1 minute. Fold in the chopped walnuts.
8.      Transfer to the prepared baking pan.
9.      Bake for 25 to 30 minutes. You’ll know the brownies are done when a toothpick inserted in the middle comes out with a few crumbs attached (it shouldn’t be completely wet) and the brownies pull away from the edges of the pan.
10.   Let them cool (if you can help it ;)) before cutting into squares.
Notes
*If you don’t have icing/powdered sugar on hand, you can grind normal granulated sugar in a blender or food processor. But decrease the amount slightly because as compared to powdered sugar, granulated sugar is heavier in weight.
**Brownies can be stored in an airtight container at room temperature or in the fridge for up to 2 days.
Recipe source: kitchn