These cookies have been on my to-do list for long now and glad I finally ticked it off the list! They are rich and have brownie like texture. If you like it bit crispier then bake them for a few minutes more as said in the book.
Recipe source – Carla Bardi’s Cookies
You need –
- Chocolate chips – 180 grams
- Butter – 75 grams
- All purpose flour – 1 2/3 cups
- Baking powder – ½ teaspoon
- Salt – ¼ teaspoon
- Eggs – 2
- Caster sugar – ¾ cup
- Vanilla extract – 1 teaspoon
- Icing sugar – ½ cup or as required
How to –
Melt the chocolate either on a double boiler or in a microwave. Add the butter and stir until smooth. Remove and set aside to cool. In a bowl combine the flour, baking powder and salt.
With an electric beater on high speed, beat the egg and sugar till pale and thick. Now reduce the spead to low and slowly beat in the melted chocolate. Gradually add the flour mixture and beat till everything is well combined.
Cover the bowl with a cling wrap and refrigerate for at least an hour.
Pre-heat the oven to 170 C and line a baking tray with parchment paper. Put the icing sugar in bowl.
Now take about a tablespoon of the dough and shape into a ball and then roll in the icing sugar . Place the ball on the baking sheet and gently press down with your palm. Repeat the process with the rest of the dough and bake for 12-15 minutes or till the edges are just set. Rotate the sheet halfway through for even baking.
Remove and let the cookies cool on the baking tray till they harden a bit and them onto a wire rack to cool completely.