Decadent Dark Chocolate Cookies
User Reviews
0.0
0 reviews
Unrated
Decadent Dark Chocolate Cookies
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 454 g coarsely chopped bittersweet chocolate about 70%, preferably Valrhona
- 57 g unsalted butter
- 85 g whole-grain dark rye flour
- 4 g baking powder
- 3 g fine salt
- 200 g large eggs at room temperature
- 430 g Muscovado sugar
- 5 g vanilla extract
- Good quality sea salt such as Maldon or flaky fleur de sel for topping
Instructions
- Place a saucepan filled with 1 inch of water over medium heat and bring to a simmer. Set a heatproof bowl over the simmering water, taking care that the bottom of the bowl is not touching the water, and melt the chocolate and butter together, stirring occasionally. Once melted, remove from the heat and let cool slightly.
- Whisk together the rye flour, baking powder, and salt in a small bowl and set aside.
- Place the eggs in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed, adding the sugar a little bit at a time until all the sugar is incorporated. Turn the mixer to high and whip until the eggs have nearly tripled in volume, about 6 minutes.
- Reduce the mixer speed to low and add the melted chocolate-butter mixture and the vanilla. Mix to combine, scraping down the sides of the bowl as needed, then add in the flour mixture until combined. At this point, the dough will be very soft and loose, which is normal; it will firm up as it chills.
- Refrigerate dough until it just firm to the touch, about 30 minutes. (The longer you chill the dough the harder it is to scoop.)
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Remove the dough from the fridge and scoop it with a rounded tablespoon onto the baking sheets, shaping the balls of dough into rounds and spacing them 2 inches apart. Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres.
- Bake for 8 to 10 minutes, until the cookies have completely puffed up and have a smooth bottom and rounded top. Remove the baking sheets from the oven and let cool slightly (the cookies may flatten a bit), then transfer to a wire rack and let cool completely. The cookies will keep up to 3 days in an airtight container.
Notes
- For a gluten-free version, substitute dark rye flour and baking powder for 1 cup of almond flour.
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
26mg
(9%)
Sodium
61mg
(3%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
75IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
60mg
(6%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 341 cookie per serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 61mg | 3% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
