What is your go cold / too cold to go outside activity bitter? Undoubtedly, when it is a bad day outside and I'm locked up with Hugo, my favorite thing to do is crank the oven and bake cookies. thick biscuits, soft, sweet and salty with a large glass of milk, ME- perfection.
These cookies are perfect here exactly right. The edges are crispy, the media are super soft, and they have the rich taste of dark chocolate. Andy called them "brownie cookies," and I would agree that it almost exactly what they are. Chewy, gooey, soak in the goodness of milk.
The single step of this recipe that I think really helps to make those thick and fluffy extra cookies, but maybe tempting to jump, ( because believe me, I'm the first to look for shortcuts to revenue) is freezing the dough dug for an hour. Are these cookies be disastrous if you freeze the dough? No, but they will not be nearly as thick as these and I think that is one of the best parts. I love the thinner cookies too, but this specific texture is out of this world.
... So there are chances that you will have many other cold and bitter days that call for baking cookies. If you like sweet and savory chocolate biscuit fudgy goodness, well ... what do you expect? :)
- ¾ cup butter, softened (1½ sticks)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1¾ cups all purpose
- ⅜ cup powder black cocoa
- 1 tablespoon cornstarch
- 1 teaspoon of baking soda
- 1 teaspoon salt
- 1½ cup semi chips -Soft or dark chocolate
- Flaky sea salt
- in a bowl medium, whisk together the flour, cocoa powder, baking soda, cornstarch and salt set aside.
- In a large bowl, cream the butter and sugars until light and fluffy. Add egg and vanilla and mix for a minute or until smooth and creamy.
- Gradually add the dry ingredients and mix until just combined. Stir in chocolate chips.
- Scoop dough balls 2 inches and place on a cookie sheet or plate. Freeze for one hour.
- Preheat oven to 350F.
- After the dough has cooled, up cookie dough on a baking sheet. 2 inches apart. Sprinkle sea salt flaky.
- Bake for 12-14 minutes or until edges are set. Cool for a few minutes before removing from cookie sheet and cool on wire rack. Repeat with remaining dough!