Small Batch Double Chocolate Cookies
Small Batch Double Chocolate Cookies which makes only 10 delicious cookies.
Servings 10
Cost 5
Ingredients
- 2 ounces semisweet or bittersweet chocolate chopped (56 grams)
- 1 tablespoon unsalted butter (14 grams)
- ⅓ cup all-purpose flour (45-50 grams)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup plus 2 tablespoons packed light-brown sugar (75 grams)
- ½ teaspoon vanilla extract
- 6 ounces flavored dark or bittersweet chocolate bar cut into chunks (Lindt Bittersweet Hazelnut)
Instructions
- Preheat oven to 350 degrees. Heat chopped bittersweet chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. Alternatively, you can do this in a double boiler or saucepan over low heat. Let cool.
- Mix together together flour, baking powder, and salt and set aside.
- With an electric mixer, beat egg, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Add flour mixture and stir until combined. Makes sure batter is not still warm from the melted chocolate, then stir in cut up chocolate bar.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
