Super-duper chocolate cookie

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Gooey and delicious . . . Super-duper chocolate cookie will fill your mouth with a deeply chocolatey flavour. PHOTO: SUPPLIED

This is my take on one of a famous New York bakery’s iconic cookies but I reckon the original version from Levain Bakery in Manhattan is too sweet and bordering on obscenely huge at 180g of cookie (even New Zealand’s own Cookie Time only comes in at 85g).

So I fiddled with it a little and made my own version.

INGREDIENTS

  • 285g (1 1/4 cup) butter
  • 150g (3/4 cup) sugar
  • 150g (3/4 cup) brown sugar
  • 100g (2) eggs
  • 35g (1/3 cup) cocoa powder
  • 320g (2 1/2 cups) flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 600g (3 1/2 cups) chocolate chunks/drops

METHOD

Beat the butter and sugars together for about one minute.

Add in the eggs one by one and beat together.

Add the cocoa and beat until mixed in.

Mix together with everything else except the chocolate.

Finally, once the dough is homogenous, mix the chocolate through slowly so that you don’t shatter or crush it.

Ideally, chill the mix for 20 minutes before portioning and baking

Portion the mix into 80g pieces and place on baking sheets with plenty of room between each one. They spread.

Bake at 200 degC (yes, that’s hot for biscuits but trust me) for about eight minutes until the biscuit starts to look dry, firm up a little in the middle and before they burn on the bottom.

Let them cool on the tray for half an hour to set and harden.

Eat.

BAKER’S NOTES

You can make whatever size you like, just remember to adjust the baking time accordingly.

Try mixing the types of chocolate.

A mix of dark and white chocolate will taste great and look amazing.

If you want to reduce the amount of chocolate in the recipe, no worries, just don’t increase it.

If you put more chocolate in there won’t be enough biscuit to hold it all together.

I’m using two types of sugar here as they each bring different things to the cookie.

You can use only one if that’s all you have, however the result won’t be quite the same.

If you can, use Dutch cocoa as this will make the biscuits taste even more chocolatey.

Try and use chocolate bits that are larger than chips as these will get lost in the biscuit.

A chocolate drop, button or even shattered from a large slab will be awesome.