Friday the 13th is a scary day for some, an annoying one for others and a sweet one for me… I had cookies for breakfast, cookies that taste like magic, a little magic I would like to share with you.
(Inspired by Martha Stewart’s recipe with some in-house modifications)
For approximately 5 dozens of medium sized cookies you need:
You might think 5 dozens is too much! It probably is for your weight but not for you mouth. =)
1 cup of all purpose flour
cup unsweetened cocoa powder
teaspoon baking soda
200 g of good-quality milk chocolate or a bit more depending on your preferences (half chopped and half in chunks) (I use Lindt, it fits super well with it.)
30 g of good-quality dark chocolate
cup (1 stick) unsalted butter
1 cup of granulated sugar
cup of brown sugar
2 large eggs
1 teaspoon pure vanilla extract
a. Preheat oven to 180 C.
b. In a bowl: whisk together flour, cocoa powder, baking soda and salt. And sift these ingredients
c. Melt 80 g of coarsely chopped milk chocolate + 30 g of dark chocolate with the butter in a small heatproof bowl set over a simmering pan of water (Bain Marie)
d. Let cool for a while. Use your little finger to know if it’s cool enough (Attention: not too cool either, the chocolate needs to be melted but not super warm so as not to cook the eggs before time)
e. Put chocolate mixture, sugar, eggs and vanilla in a big bowl.
f. Mix on medium speed until combined.
g. In small amounts, add the flour mixture and blend until combined (Do not over mix. Over mixing changes the texture of the cookies).
h. Stir in the 100 g milk chocolate chunks. Use a spoon to combine the chunks with the mix. Or simply put some chunks on top of the cookies.
Personally, I do not mix the chunks I just add them on top of the cookies before putting them in the oven. That way the chunks remain on top and the cookies have no chance of sticking to the pan.
i. Butter the pan and with a small spoon put a small amount of mixture on the pan. Use another spoon to help you go faster.
Or just drop the cookies onto a baking sheet (with parchment paper) apart from each
(Do not forget once in the oven they become wider and might stick to each other.)
j. Bake for until the cookies are flat and start to break apart, approximately 15 minutes. Let cool on parchment on a wire rack.
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Why do we use baking soda (or sodium bicarbonate)?
Baking Soda is a chemical leavening agent. It helps batters to rise when baked, it neutralizes the acids in the recipe and adds tenderness to the texture.
When using baking soda or baking powder in a recipe remember to whisk with the other dry ingredients before adding the batter to ensure uniformity and preventing the bake to have holes.