I am never fond of hard cookies and always in search for super chewy ones. There has been so many cookie failures. Too many to count and even bother remembering. Always great tasting during cookie dough stage and then utterly disappointing once taken out of the oven. Dry, brittle and not chewy as I want it to be. Of course I blame it on the recipe and oven. Blame everything except myself.
I found this recipe while browsing through the super awesome online food magazine, Honest Cooking. From the success of the Chai spiced carrot cupcakes that were made a couple of weeks ago, I was quite confident that this triple chocolate cookie will be pretty much spot on.
I opted to use this ultra big block of Lindt hazelnut milk chocolate. This is one of the many chocolate goodies that I received in the gift bag from a recent Lindt opening event on Chapel Street. I just happen to have this milk chocolate. Feel free to try out other flavour of milk chocolate. I reckon even the chilli flavoured milk chocolate will give this cookie a special and surprise kick. I might just try it the next time I bake these cookies again.
I also used some lovely Lindt couverture dark chocolate buttons and Burch and Purchese caramelised cocao nibs which was a gift from @eatnik. The nibs are used in replacement of the chocolate chips that is in the original recipe from Honest Cooking. It added another level of chocolate goodness and crunch to these cookies. It is worth every single nib!
See how thick and rich the chocolate dough is?
My hunt for a chewy cookie recipe is finally over. Or maybe I have finally clicked. I removed the cookies when it was still rather soft and allowed to cool on the rack. And I love how chocolatey the cookie is and not overpowering sweet. Mum also loved it. She said that the cookie was not too hard for her. Easy to chew and also not too sweet. I have suggested that I make a big batch for her to take back to Singapore for all friends and relatives. May make different flavourings and textures. Will keep everyone updated!
- 32g of plain flour
- 32g of wheat flour
- 1/4tsp baking soda
- 56g of unsalted butter
- 56g of cocoa powder (Dutch processed preferred)
- 60g of dark chocolate buttons
- 60g of Lindt hazelnut milk chocolate or just plain milk chocolate
- 1 large egg
- 1/2 tsp vanilla extract
- 32g of caramelised cocao nibs
- 1/4tsp of sea salt
- Preheat the oven to 160C or 325F
- Combine the flour, soda, powder and salt in a bowl and set aside
- Melt the butter, milk and dark chocolate in a double boiler
- After it’s combined, blend it with the sugar, eggs, and vanilla
- Add the flour mixture in parts until it’s all mixed well
- Try not to overmix, and stop when everything is blended
- Fold in the chocolate chips and bake for between 12 – 14 minutes
- Remove and let cool on rack
- Makes about 18