Ingredients (Makes about 20 pcs)
- 250g dark chocolates
- 250g all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 225g unsalted butter, softened
- 180g caster sugar
- 80g brown sugar
- 1 egg
- 1 egg white
- 2 tsp vanilla extract
Directions
1. Cut the chocolates into smaller pieces.
*You can use any type of chocolate blocks of your choice. I used Varlhona dark chocolates for mine.
*You can choose to use a combination of chocolates such as white chocolates, milk chocolates and dark chocolates to a total of maximum 345g.
2. Break the egg and 1 egg white into a bowl.
3. Soft flour, baking powder and salt into a bowl. Set aside.
4. In a mixing bowl, add in butter, caster sugar and brown sugar.
5. Using an electric mixer, beat the butter mixture until pale in colour.
6. Then add in the egg, egg white and vanilla extract. Continue to beat until combined.
7. Add half of the flour mixture into the mixer, and mix for approximately 1 minute.
8. Then add in the rest of the flour into the mixer, and mix until well combined.
9. Then add in the chopped chocolates, and mix until well combined.
*If you like to have nuts in your cookies, you can add about 130g of chopped nuts of your choice into the mixer at this stage.
10. Cover the mixing bowl with cling wrap and rest the dough in the refrigerator for about 30 - 60 minutes.
*As the dough can be very sticky after all the mixing, therefore this step is to allow the dough to harden a little so that it will be easier to handle for the next step.
11. Scoop spoonfuls (approximately 50g each) of the mixture and roll it into a round balls using floured hand.
12. Then keep the rolled dough into the fridge again for about 1 - 2 hours to harden up.
*You can also chill the dough overnight at this stage.
12. Place each balls 10cm apart onto the baking tray.
*Do not flatten the balls, otherwise they will spread too much while baking.
*Make sure you spread the balls very far apart so that it will have a nice round shape.
14. Bake it in a preheated oven with 180 degree Celcius for about 12 - 15 minutes or until golden brown. Allow the cookies to cool completely on a cooling rack.
* They may look under-baked and sink a little, but they will have a wonderful chewy texture.
