These are chewy cookies with bitter dark chocolate ones.
Easy to make and cook either right away or for the mixture to be stored and cooked within a week.
I use the light brown sugar for lighter coloured cookies in contrast with the dark chocolate but still wonderfully bitter sweet and chewy.
Dark Chocolate Chip Cookies
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Dark Chocolate Chip Cookies
Servings: 10 People
Ingredients
- 100 gr White Granulated Sugar
- 200 gr Light Brown Sugar, packed
- 220 gr Unsalted Butter , cut into 1.5 cm cubes
- 320 gr all-purpose flour , sieved
- 2 large Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 1 teaspoon Vanilla Extract
- 275 gr Dark Chocolate Chips
Instructions
- Turn on an air circulation oven to 190 degrees C and set the rack to the middle position.
- Mix together with a spatula the granulated and light brown sugar along with the butter and salt to a smooth paste.
- Add to the above the egg and the vanilla extract and combine well.
- Add the flour and the baking soda and mix together without overworking. Drop in the chocolate chips and fold. Refrigerate for 1 hour or even overnight.
- Take an oven proof tray and place a parchment paper. Get the dough from the fridge and scoop the cookies mixture while leaving 4-5 cm space in between them and bake for about 9-10 minutes and/or until edges of the cookies start to brown just a bit, even if slightly undercooked, pale, and glossy in the centre. Halfway into the cooking turn/rotate the baking tray for the cookies to bake evenly. Allow to cool and enjoy!
