10 oz dark chocolate/semi sweet chocolate chips
1 cup flour
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
½ cup butter, softened (~1 stick of butter/113g)
½ cup packed brown sugar
¼ cup sugar
1 tsp vanilla
- Preheat oven to 325oF (~163oC)
- Line baking tray with baking paper/grease it lightly
- Melt the chocolate in microwave or in a bowl over simmering water (ensure the bowl does not touch the bottom of the pot to prevent burning)
- Sift flour, cocoa powder, baking soda, salt together.
- In another mixing bowl, beat butter and sugars till creamy. Add 2/3 cup of chocolate, mix well. Add egg, vanilla, mix till well blended, about 1 min.
- Fold in flour mixture.
- Bake for 16-18min.
- Leave it on cooling rack for 5-10min.
- I was trying to finish up Hershey’s cocoa powder, and as an experiment, I followed the instructions on package to replace dark chocolate needed in the recipe.
- Mix 10tsp (~50g), 20tsp(~100g) shortening, 35tsp (~175g) sugar together.
- Ran out of fine granulated sugar, used coarse grain but it was too hard to dissolve, resulting in sugar grains in finished product.
- Suggest icing sugar instead.
- Used vegetable without strong flavor (canola) in place of shortening (thought it would be easier to mix), but 100ml was too much. Flavour of canola is still too strong for finished product.
- Added 1-2 tsp extra cocoa powder.
- Well mixing is key.
- 160oC is too low, perhaps 180oC 16min would do good.
- Forgot to add baking soda. Cookies turned out flat as expected, lack texture.
- Best to use fine sugar or icing sugar, soft brown sugar which dissolves well in this recipe, for better texture. It should have a texture similar to brownies.