The dark chocolate cookies recipe I propose is a slightly lighter version in terms of fat compared to the classic American version.
However, they are not diet cookies.
They have an intense chocolate flavor, are delicious both eaten plain or dipped in milk or coffee, and the dark chocolate pieces make them really indulgent.
You can choose whether to use dark chocolate with a high percentage for a more aromatic result, or the classic 50 percent, which I recommend if your cookies will also be consumed by children.
Simple yet delicious, they will make breakfast and snack times moments of true goodness.
In summer, try accompanying these cookies with a cup of fior di latte ice cream, perhaps breaking them roughly inside.
This is one of the most popular snacks at my house.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 374.54 (Kcal)
- Carbohydrates 54.46 (g) of which sugars 31.25 (g)
- Proteins 5.84 (g)
- Fat 16.45 (g) of which saturated 9.99 (g)of which unsaturated 5.81 (g)
- Fibers 3.31 (g)
- Sodium 65.41 (mg)
Indicative values for a portion of 86 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 ¼ cups all-purpose flour
- 2 oz brown sugar (unrefined)
- 2 oz sugar (granulated)
- 4 ½ oz 50% dark chocolate
- 3 tbsp unsweetened cocoa powder
- 4 tbsp butter (cold)
- 1 egg
- 1 tsp vanilla extract (or half a packet of vanilla sugar)
- Half tsp baking soda
Tools
- Baking sheets
- Cutting board
- Chef's knife
- Cookie scoop
Preparation
To prepare the cocoa and dark chocolate cookies, first chop the chocolate with a knife into fairly large pieces.
In a bowl, combine the brown sugar and granulated sugar and work them with the cold butter cut into pieces.
Then add the egg and a pinch of salt and mix well.
Finally, add the sifted flour, sifted cocoa powder, vanilla, and baking soda.
Once you have a homogeneous mixture, add the chocolate pieces to the bowl.
With the obtained dough, create balls about 1.5 inches in diameter, trying to make them all the same size.
You can make them by slightly wetting your hands as you do with meatballs, or using a spoon, or also with the help of cookie scoop, very useful for forming the cookies.
The latter option will help us make them all the same size with ease, but you should rinse it each time and, leaving it wet, proceed to form the next ball.
Place the balls on a baking sheet lined with parchment paper, well-spaced, and bake them in the center of the preheated oven at 338°F if using a static function.
If you want to use the fan-forced function, the temperature will be 320°F.
Bake for about 15 minutes, adjusting based on your oven. They should be cooked but not dry.
Once baked, leave them on the baking sheet for a few minutes and then transfer to a wire rack to cool.
They are also delicious when warm, as the chocolate, still warm and melted at this stage, will be very indulgent.
Once cooled, the chocolate will have solidified again, and upon biting, you will find delightfully consistent pieces.
The cocoa and dark chocolate cookies are now ready.
Storage
Stored in an airtight container, they keep at room temperature for about 4 days.
Stored in an airtight container, they keep at room temperature for about 4 days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
