These chewy chocolate cookies are the first cookies or biscuits I drizzle with melted chocolate ever. I always backed out of this plan before thinking I would make a mess of the cookies, my kitchen and myself. But somehow I stood my ground this time and went for it. And they surprisingly turned out well!
Chewy Chocolate Cookies
Chewy Chocolate Cookies: irresistible chocolate goodies...
Serves: 40 cookies
- ½ cup (115 g) soft unsalted butter
- 7 oz (200 g) caster sugar
- 1 cup (125 g) plain flour
- ½ cup (60 g) cocoa
- 1 tsp baking soda
- ½ tsp baking powder
- 4 oz (115 g) dark chocolate chunks
- ½ tsp chili powder
- 1 egg
- Add the soft unsalted butter and caster sugar to a clean blender.
- Pulse into a smooth mixture for 30 seconds. Then add 3,5 oz (100 g) of the dark chocolate chunks.
- Pulse again. Add the plain flour, baking powder, baking soda and chili powder together with a pinch of salt.
- Blend again. Add the cocoa and the egg.
- Pulse into a very firm and thick chocolate cookie dough.
- Transfer it onto a clean surface and knead it for a minute.
- Then roll it out until about ⅓ inch (8 mm) thickness. If the dough sticks too much, put it in the fridge for a couple of minutes to chill. Cut out cookies using whatever shape you want. Mine were about bite-size.
- Transfer the cookies onto a piece of baking paper.
- Bake the chocolate cookies in a preheated oven at 359°F (180°C) for 15 minutes. After that let the baked cookies cool fully at room temperature. Then add the rest of the dark chocolate chunks to a small saucepan.
- Place it over medium-low heat and gently melt the chocolate.
- Drizzle the melted chocolate with a spoon over the cookies.
- Put them in the fridge to dry. Serve.