chocolate chip cookies | Spatula in My Pocket

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 #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.

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:

Preheat oven to 180˚C. Line a baking sheet with parchment or wax paper.
In a medium saucepan over a very low heat, heat the butter until it is just melted.
Chop your chocolate and set aside.
In large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Set aside.
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.
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.
Wrap the dough in plastic wrap and let it rest for at least 20-30 minutes in the fridge – preferably overnight.
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.
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

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

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.

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.

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.

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:

Preheat oven to 180˚C. Line a baking sheet with parchment or wax paper.

In a medium saucepan over a very low heat, heat the butter until it is just melted.

Chop your chocolate and set aside.

In large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, and salt. Set aside.

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.

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.

Wrap the dough in plastic wrap and let it rest for at least 20-30 minutes in the fridge – preferably overnight.

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.

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

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