Cocoa cookies with chocolate chunks
Ingredients:
- 100 g butter
- 300 g chocolate (e.g., 100 g white, 100 g milk, and 100 g dark)
- 1 full cup (155 g) all-purpose flour
- 1/3 teaspoon baking soda or baking powder
- a pinch of salt
- 3 tablespoons dark cocoa powder
- 70 g brown sugar
- 70 g white sugar
- 1 egg
- 1/4 cup (60 ml) milk
Preparation:
Take the butter out of the fridge about 10 minutes before making the dough, cut it into small cubes, put it in a bowl, and leave it at room temperature. Break the chocolate into pieces, then cut each piece into quarters. Preheat the oven to 160°C (top and bottom heat, no fan). Prepare a large baking tray (or 2 if available), lining it with parchment paper.
Sift the flour into a clean bowl along with the baking soda or baking powder, add the salt and cocoa powder, mix thoroughly, and set aside.
Cream the butter with the brown and white sugar for about 5 minutes (some sugar crystals may remain). Add the egg and beat for another 2-3 minutes. Add the dry ingredients, preferably in 2 batches, mixing briefly each time until combined. Add the milk with the second batch. Finally, mix in the chopped chocolate by hand or with a spoon (the dough will be quite thick).
Scoop about 1 heaping tablespoon of dough, form balls, and place them on the baking tray, leaving a few centimeters of space between each one (use half of the dough for one tray). Gently flatten the top of each ball slightly, about half a centimeter. Chill the remaining dough in the fridge and bake the cookies shortly after.
Place in the oven and bake for about 13-14 minutes, until the edges of the cookies begin to harden but the center is still soft (it should give slightly under finger pressure). The cookies will firm up as they cool, resulting in a chewy center and not overly dry. Bake the second batch of cookies (usually baking a little shorter than the first batch).
