The absolute best thing about chocolate chip cookies is the chocolate. I always throw some extra chocolate pieces into my cookie dough because I think it is so good with that lovely chewy resistance from the chocolate pieces in the chewy cake. This variant is a chewy brownie cookie with chocolate pieces of both white, light and dark chocolate.
Ingredients:
200 g room-warm milk-free margarine
0.5 dl of powdered sugar
1.75 dl brown brown sugar sprinkled
2 tbsp water
3.75 dl wheat flour
0.5 d of organic cocoa powder
1 teaspoon bicarbonate
2 teaspoons vanilla sugar
2 tsp of corn
100 g dark baking chocolate
100 g of organic light baking chocolate
100 g organic white baking chocolate
Do this:
Roughly chop all the chocolate. Put aside.
Mix wheat flour, bicarbonate, vanilla sugar and corn in another bowl.
Whisk margarine, powdered sugar and brown sugar to a fluffy batter.Add the water and whisk some more.
Then add in the rest of the ingredients except the chopped chocolate. Work quickly into a dough. Finally, add the chopped chocolate and mix quickly until the chocolate is evenly distributed in the batter.
Place the dough in the refrigerator for about 20 minutes. You do this so that the cakes do not overflow in the oven when they are baked as they consist of quite a lot of margarine. Do not store in the dough for long in the refrigerator only, then the dough will be hard! 20 minutes I think is just right.
Meanwhile, you can set the oven to 175 degrees (upper and lower heat) and cover two baking sheets with baking paper.
Now the crux is to try to make the cookies look exactly the same size. Not only because it looks good but also because it gives even more cream. I used a smaller ice cream scoop to get the same size balls, but weighing them also works well, about 25 g is usually good. Because the cakes float in the oven, it is important to roll the dough pieces into balls and to be generous with the space between them on the plate. 15 balls on each plate is just right.
There are some things to keep in mind when baking too. The cookies should be baked in the middle of the oven, but apart from that it is important to remove the cookies in time. You don’t want them in the oven too long because then you will completely lose the crispy cake with a tough middle. In my oven I need to have them inside for exactly 12 minutes, it obviously varies from oven to oven but a good guideline is that they should only have got a little color around the edge and still be light in the middle. In addition, they should have gotten rid of the glossy surface that becomes when you just put them in the oven.
Take out the cookies and allow them to cool on the plate for 2-3 minutes before moving them over a grid and allowing them to cool completely!
