Monster Chocolate Cookies
These Monster Chocolate Cookies are fudgy, rich, chocolatey, and decedent with a brownie-like texture and flavour.
Ingredients
- 1 cup All-purpose flour, Spooned and levelled
- ⅔ cup Cocoa powder
- ½ teaspoon Espresso powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup+ 1 tbsp Butter, Room-temperature
- ¾ cup Dark brown sugar, Packed
- ¼ cup Granulated sugar
- 1 Egg, Room-temperature
- 1 tablespoon Vanilla extract
- 1 cup Semi-sweet chocolate chips, Large
- ⅓ cup Mini chocolate chips, For topping
- 32 Mini Eye Candy
Instructions
- Start with creaming the butter and sugars. Use the paddle attachment to cream the room-temperature butter and two sugars. Take your time with this step. Use a rubber spatula to mix in the butter that is sitting on the sides of the bowl.½ cup+ 1 tablespoon Butter, ¾ cup Dark brown sugar, ¼ cup Granulated sugar
- Add in the egg and vanilla extract and mix well.1 Egg, 1 tablespoon Vanilla extract
- In a separate bowl, sift all dry ingredients, add them to the butter mixture in two passes and mix after each addition.1 cup All-purpose flour, ⅔ cup Cocoa powder, ½ teaspoon Espresso powder, ½ teaspoon Baking soda, ¼ teaspoon Salt
- Switch to a rubber spatula, add the large chocolate chips, and mix them in.1 cup Semi-sweet chocolate chips
- Cover the dough with cling wrap and refrigerate it for one hour.
- Preheat the oven to 350F, and line two baking sheets with parchment paper.
- Use a spoon or ice cream scoop to make small balls the size of a small tangerine. Roll them between your hands. Place each dough ball on the baking sheet, then slightly flatten then with the palm of your hand or a spatula. Leave an inch of space between them.
- Place about one teaspoon of Mini Chocolate Chips on top of each cookie and slightly press them down.⅓ cup Mini chocolate chips
- Bake the cookies for 9-10 minutes. The cookies are done when the edges look set. Immediately after removing them from the oven, go around each cookie with a large round cookie cutter to soften and shape the edges.
- While the cookies are hot, place two eye candies on them. Let them cool down on the tray for ten minutes, and then transfer them to the cooking rack to cool down fully.32 Mini Eye Candy
Nutrition
Calories: 238kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 29mgSodium: 136mgPotassium: 148mgFiber: 3gSugar: 20gVitamin A: 237IUVitamin C: 0.02mgCalcium: 29mgIron: 2mg
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