For several years now I have been looking for the perfect chocolate cookie. I have made many different recipes and none of them were what I was looking for. The biggest requirement was a thick, chewy, soft cookie and it seemed like every recipe I attempted ended with flat, crispy disappointment. I actually gave up the search for a while. Last night, in a moment of chocolate-craving weakness, I decided to give it one more try with a recipe I found here.
SUCCESS! In a big kind of way!
Look at these little mounds of deliciousness:
These cookies really are what I have been dreaming of. They stayed thick and soft and are so decadent that a glass of milk is practically required to eat one.
So do I have you salivating yet? Do you want the recipe?
First I have to share with you the key to my success… before baking up the whole batch of cookies, I baked one test cookie. I am glad I did because I followed the original baking instructions and burned the bottom of my cookie! So I adjusted the cooking time and temperature and tried one more cookie, which turned out perfect. Then I was confident in filling up the pan and baking the rest of the dough up. By baking one test cookie, you will be able to adjust baking temperature and time to what will work best for you.
The Perfect Chocolate Cookie
1 cup butter, cold and cut into cubes
1 ¼ cup sugar
½ cup cocoa powder (I used a good quality milk chocolate Ghirardelli)
2 ¼ cup all-purpose flour (I added about 2 tablespoons extra flour)
¼ teaspoon salt
1 teaspoon baking powder
2 cups chocolate chips (I used jumbo Guittard milk chocolate chips)
1 gallon milk (I am not kidding when I say you’re going to need it)
Preheat the oven to 325 degrees. The original recipe calls for a 350 degree oven, but I lowered the temperature because my test cookie burned. Combine butter and sugar and beat for 2-3 minutes until fluffy. Blend in eggs one at a time. Add cocoa powder. By hand, add flour, salt and baking powder until just incorporated. Do not overwork the dough. Fold in the chocolate chips. Divide dough into 12-15 pieces and roll into balls. Flatten slightly and place on ungreased cookie sheet. Bake for 12-13 minutes. (Again, this will depend on how your test cookie came out…the original recipe said 16-20 minutes). Be careful not to over-bake or the cookies will dry out. I would pull them out the minute the tops are no longer gooey looking. But trust me… just do a test cookie and then you’ll be much better able to guess how long to cook the rest of the batch.
These cookies were delicious right out of the oven when the chocolate chips were still ooey-gooey. They were also delicious when I had one for breakfast this morning. Hee hee! I like to put them in the microwave for 10 seconds just to warm up the chocolate again.
If you try this recipe, will you tell me how it came out for you? I am convinced that it is the best chocolate cookie recipe out there and I wonder if others will have the same success.