Chanced upon this recipe in one the books I borrowed from the library. This is quite a good book but I can't remember the title. Will have to go look for it again next time I visit the library. I was attracted by the word Bouchon Bakery and the author's write-up about the cookies. The cookies were sure mouthwatering and decadent. You just cannot stop at one.
The recipe asked for molasses which I substituted with maple syrup because I did not have that ingredient. Another ingredient that I substituted was the gourmet quality chocolate morsels. Instead of looking for this particular ingredient, I used Kagi mini chocolate wafers which I bought from the supermarket a few days ago. I loved this wafer the moment I put one in my mouth. Better than "Have a break, have a kit kat". I would say the addition of this wafer gave a different texture to the cookie. You can hear the crunch when you bite into it. Crunch ......... And you will love the texture of this cookie - crispy on the outside and chewy on the inside. Have it with a glass of cold milk or a cup of hot coffee. Enjoy!
Bouchon Bakery-Style Dark Chocolate Cookies
3/4 cup unbleached all-purpose white flour (I converted to 100g plain flour)
1/2 cup plus 1 tbsp unsweetened Dutch processed cocoa powder (46g)
1 tsp baking powder
1/4 tsp salt
1 1/4 sticks unsalted butter, cut into chunks, softened (142g)
2/3 cup brown sugar (132g)
2 tbsp caster sugar (27g)
2 tsp molasses (I replaced with maple syrup)
2 tsp vanilla extract
1 large egg at room temperature
100g 70% bittersweet chocolate, chopped into chunks
100g gourmet quality bittersweet or semisweet chocolate morsels (I replaced with Kagi mini chocolate wafers)
Position a rack in the middle of the oven.
Preheat oven to 175 degree celsius.
Line baking sheets with parchment paper.
- In a medium bowl, thoroughly stir the flour, cocoa powder, baking powder and salt.
- In another mixing bowl on medium speed, beat the butter until creamy and smooth, about 1 minute.
- Add in the brown sugar, caster sugar, molasses and vanilla extract. Beat until mixture is thoroughly incorporated and well blended.
- Beat in the egg until thoroughly incorporated.
- Add in the flour mixture and stir using a rubber spatula or beat until just incorporated. Do not overbeat or the cookies will be tough.
- Stir in the chocolate chunks and wafers.
- Leave the mixture in the fridge to harden a little if the dough is too soft.
- Using a medium size ice-cream scoop, scoop the dough into a round ball and flatten it slightly using your fingers. Place them about 3 inches apart.
- Bake for about 10-12 min, just until the cookies are beginning to feel firm when pressed at the edges. Be careful not to overbake. Rotate the baking sheets halfway through baking.
- Transfer cookies to a wire rack to cool before storing them in air-tight containers.
Makes about 25 2" - 2.5" sized cookies