The Woolwich Observer

Chewy Chocolate Cookies


▢ 1⁄2 cup (2 1⁄2 ounces) all-purpose flour

▢ 2 tablespoon­s Dutch-processed cocoa powder

▢ 1⁄2 teaspoon baking powder

▢ 1⁄4 teaspoon salt

▢ 2⁄3 cup (4 ounces) semisweet chocolate chips

1. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.

2. Place chocolate chips in a medium microwave-safe bowl. Heat in microwave at 50% power until melted, 2 to 3 minutes. Use a rubber spatula to stir chocolate until completely melted and smooth.

3.In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer), combine softened butter and the sugars. Mix on medium speed until well combined, about 1 1⁄2 minutes. Scrape down bowl.

4.Add egg, vanilla and melted chocolate. Mix on low speed until combined, about 2 minutes. Scrape down bowl.

5. Add flour mixture. Mix on low speed until combined, about 1 minute. Scrape down bowl and stir in any ▢ 2 tablespoon­s unsalted butter, softened

▢ 1⁄3 cup packed (2

1⁄3 ounces) light brown sugar

▢ 2 tablespoon­s sugar ▢ 1 large egg

▢ 1⁄2 teaspoon vanilla extract

remaining dry flour. Cover bowl with plastic wrap. Let dough sit at room temperatur­e for 30 minutes.

6. Meanwhile, adjust oven rack to the middle position and heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

7. When dough is ready, use your hands to roll dough into 12 balls (about 1 heaping tablespoon each). Place dough balls on parchment-lined baking sheet, arranging them in staggered rows and leaving 2 inches of space between balls.

8.Bake cookies until edges have just begun to set but centers are still very soft, 12 to 14 minutes. Transfer baking sheet to a cooling rack. Let cookies cool completely on the baking sheet, about 30 minutes. Serve.

Recipe note: We prefer Dutch-processed cocoa powder in this recipe.

Newspapers in English

Newspapers from Canada