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I have already suggested several cookie recipes on my blog. Oatmeal classics HERE, peanut butter classics THERE, Laura Todd clones THERE and ultra chewy cookies HERE. But the all chocolate cookies were missing! So I offer you my recipe with “chunks” of milk and dark chocolate and chocolate powder and melted into the dough! I warn you right away, it is dangerous to cook them because you will inevitably want to bite into them when they come out of the oven! I won’t stop there with my cookie recipes, because I’ve discovered some new ones and I’m planning to switch them to my cloning method!
For this recipe, feel free to use butter or Crisco as is often the case in the USA. Why did I put it in my recipe? Simply because I had a box of them left at home! You know how long I’ve loved butter! But sometimes I like to experiment and it was with the Laura Todd cookie cloning that I really rediscovered the use of Crisco for cookies. But again, there is no obligation and you can put butter and it will be better, because here I do not clone any particular recipe.
Recipe for 36 euuuhhh candles… Cookies:
-480g of flour
-60g of cocoa powder
-1 teaspoon of salt
-1 teaspoon of liquid vanilla
-1 teaspoon of sodium bicarbonate
-230g of caster sugar
-200g of blond vergeoise
-270g of butter or crisco (you can find it HERE on the internet!)
-2 eggs
-120g of melted dark chocolate
-200g of dark chocolate pieces
-170g of milk chocolate pieces
Preheat the oven to 180°C.
Place both sugars, liquid vanilla and butter or crisco in a bowl.
Mix with the leaf (the ‘k’ of the Kitchenaid or Kenwood) or with a wooden spoon. It’s not difficult because the crisco is very soft!
Add the egg.
Then the melted (but not hot!) chocolate.
Mix well to obtain a homogeneous cream.
In a separate bowl, combine flour, salt, baking soda and cocoa powder.
Add the powdered mixture to the cream and mix well.
For the chocolate, I took this time Nestlé milk and dark bars.
Cut each piece in half with a knife.
Add these chunks to the dough.
Mix well.
Scoop out the right amount of dough with an ice cream scoop.
Scrape down the bottom to get the same amount all the time.
Place the cookies on a parchment-lined baking sheet, spacing them out enough.
The dough is beautiful, isn’t it?
Flatten slightly with the palm of your hand and bake at 180°C for 10 minutes.
Let the cookies sit for 15 minutes before peeling them off the paper.
It smells great! Let cool on a rack before serving warm!
If you don’t eat them within the day (!!), you will have to keep them in an airtight box.
