I felt like baking some cookies today…only to discover I ran out of eggs.
Days like these, eggless recipes come in handy, not to mention vegan friendly.
I’ve been following David Lebovitz for a few years now and his site is among one of those I love reading, not just for the excellent recipes but also the occasional deadpan humour. As a fan of food and travel narratives, I’m always entertained by his many stories in the kitchen and beyond. Having read his experience with Clotilde’s (whose site I read as well) Very Chocolate Cookie, I had to try it; the results were nothing short of stellar, yielding a flat and crispy chocolate overdose treat.
Clotilde’s Very Chocolate Cookie, adapted from David Lebovitz’s post here
- 1 cup (140 g) all-purpose flour
- ¼ cup (25 g) unsweetened Dutch-process cocoa powder
- ½ teaspoon baking soda
- 5 ounces (140 g) dark chocolate (I used 80% cocoa), chopped in chip-sized chunks
- ¼ cup (30 g) cocoa nibs
- ½ cup, plus 1 tablespoon (125 g) unsalted butter, at room temperature
- ½ cup (100 g) (packed) light brown sugar
- ¼ teaspoon sea salt
- 1 teaspoon vanilla
Preheat the oven to 180C and line a baking sheet with parchment paper.
1. In a small bowl, sift flour, cocoa powder and baking soda together.
2. Melt half of the chocolate (2½ oz, 70g) either in the microwave or a bain marie, then let cool to room temperature. (you can use an induction stove on very low heat if you have one)
3. Mix the other half of the chocolate chunks in a bowl with the cocoa nibs.
4. Beat the butter sugar, salt and vanilla with a standing electric mixer, or by hand, just until smooth.
5. By hand, stir in the melted chocolate,
6. …then the flour-cocoa mixture.
7. Then finally the chocolate chunks and nibs.
8. Scoop the dough into rounded teaspoons and place evenly-spaced on the prepared baking sheet.
9. Bake at 180C for 10-12 minutes or until the cookies take on a slightly dry sheen to the top. These cookies are very crumbly and soft straight out of the oven so do not attempt to remove them till it is entirely cooled and firmed up.
I had some hazelnuts lying around the kitchen so I adorned a few of the cookies with them for a nutty crunch.