Soft chocolate cookies

Name: Soft chocolate cookies
Ingredients: 200 g chocolate with 50% cocoa; 100 g butter; 2 eggs; 150 g sugar; 1 teaspoon rum essence; 200 g flour; 1 tablespoon baking powder; 2 tablespoons cocoa; 1/4 teaspoon salt

Dessert - Soft chocolate cookies by Dafina F. - Recipia

Soft chocolate cookies get a tender center when the melted chocolate cools a little before you mix it with the eggs. These homemade cookies have lightly browned edges and a dough made with cocoa and dark chocolate. I check the cocoa percentage on the bar, not just how sweet it tastes. Preparation: 20 minutes. Cooking: 15 minutes. Rest: 10 minutes. Total time: 45 minutes. Servings: 20. Approximately 166 kcal and 3 g protein per serving.

Ingredients

200 g chocolate with 50% cocoa
100 g butter
2 eggs
150 g sugar
1 teaspoon rum essence
200 g flour
1 tablespoon baking powder
2 tablespoons cocoa
1/4 teaspoon salt

Preparation

1. Chop the chocolate and put it in a bowl with the butter, set over a saucepan of gently simmering water. Stir for 5 minutes, until melted, then leave the mixture to cool for 5 minutes. 2. Beat the eggs with the sugar and rum essence until foamy. Add the chocolate and butter and mix until smooth. 3. Mix the flour with the baking powder, cocoa and salt, then sift them. Gradually fold them into the chocolate mixture, mixing on low speed. 4. Heat the oven to 180°C and line a baking tray with baking paper. Drop the dough on with a teaspoon, leaving 4-5 cm between portions. 5. Bake the cookies for 10 minutes, until the edges have set and the centers are still soft. Leave them on the tray for 5 minutes before moving them.

Notes

Let them cool completely before sealing them in a tin; they keep for up to 3 days. For a different flavor, swap the rum essence for the same amount of vanilla essence. The dough contains gluten, dairy and eggs. Chocolate with 50% cocoa keeps the flavor balanced; a more bitter chocolate makes the cocoa more pronounced and may call for a less sweet taste. With milk chocolate, reduce the sugar by 25 g, since the bar is already sweeter. Use unsweetened cocoa, not instant drink powder, which already contains sugar and can change the flavor of the mixture. Baking powder that has been open for a long time loses some of its strength, and the cookies rise less. Larger portions need more time than smaller ones; keep the dough portions about the same size when you put them on the tray. I serve them on a plate next to a cup of black tea.