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Friday, 8 November 2013

Monster Chocolate Cookies

MONSTER CHOCOLATE COOKIES...these were my Diwali treat to my family this year, they just loved it :) These cookies were monstrous I tell you, chewy and sooooooooo chocolaty!!! There is no way you can have two in a row, unless you are the Chocolate whisperer. These are just plain ones but of course you can add loads of chocolate chips, white or dark. It's a very easy cookies dough recipe which can be made in no time. 

The secret to a THICK COOKIE is COLD DOUGH. You need to chill this dough for at least 2 hrs and that's mandatory. Moreover this dough is really sticky. Its going to stick to your hands and you can't even think about multitasking. I kept the unbaked batch chilled throughout baking, so that they don't spread too much. So make balls of dough and place it on a lined baking tray and let it chill before you pop it into the oven. If the dough is too soft and sticky to work with then just chill for 30 mins.  And never place the cookie dough too close when baking. They are sure to spread and merge with each other. Give an inch & a half space when placing them and bake in a preheated oven, never cold. 

I actually used demerara sugar, yup in cookies and my cookies were a little crunchy because of the demerara sugar and chewy too. So the type of sugar you use gives different texture to the cookies. Demerara making it crunchy and brown sugar making it soft. The size and thickness of the cookie is also your choice, make them in any size you want.  

Make 16 Large Cookies

You Will Need:

1/2 Cup Unsalted Butter at Room Temperature
1/2 Cup Caster Sugar
1/2 Cup Light / Dark Brown Sugar
1 Whole Egg
1/2 Cup + 2 tbsp Unsweetened Cocoa Powder
A Cup of Plain Flour
A tsp of Baking Soda
A tsp of Vanilla Extract
2 tbsp Milk
Pinch of Salt

The Baking:

Cream the butter and both the sugar together until soft and fluffy for about 5 mins. Add the egg and vanilla and beat for another 2 mins. 

In a separate bowl, sift together flour, baking soda, salt and cocoa powder. Now add the dry ingredients into the wet ingredients tbsp at a time you don't want a flour storm around you ;) Beat well until the dry ingredients are fully incorporated. It is a very thick dough hence the milk to loosen it up a bit. So pour in the milk and beat one last time before covering it with a cling film and chill for AT-LEAST 2 hrs or overnight. 

Now preheat the oven at 180c. Meanwhile line a baking tray with parchment paper or foil (Shiny Side Up). With an ice cream scoop or with a tbsp, take 2 tbsp of dough and roll it into a ball and place them on the baking tray an inch & a half apart. 

Bake for 12 - 15 mins, it may look undone and very soft but remember it will harden a little once cooled. 
Cool over a wire rack and store them in tight containers and they will stay fresh upto a week. 

Recipe Adapted from Sally's Baking Addiction 

Also check out my old post on Martha Stewart's Tips on Baking Cookies, for tips on for baking No - Fail cookie.  
Happy Baking!


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