DEEP CHOCOLATY, CRUNCHY EDGES AND SOFT CENTER COOKIES!

Sometimes you come across an IG recipe and go ”oh that looks nice, I should try it”…. And then you do. And it’s like the angels came down from above and bequeathed you with baking of the gods. This is one of those recipes. Crunchy edges, soft center. Deep chocolate with a buttery note. Forever grateful to @sallysbakeblog for these cookies that we adapted this version from.

This makes 18 large (about 100-105g dough) cookies.

• 400 g OhAh Buns & Brioche
• 360 g soft butter (18 degrees)
• 240 g granulated sugar
  
• 240 g brown sugar (farin)
  
• 3 eggs
  
• 175 g cocoa (we use Valrhona dark cocoa powder) 
  
• 1 tsp baking soda
  
• 3 tsp vanilla extract
  
• 75 g milk 
  
• 1 tsp salt
  
• 400 g of chocolate chips (we mix white & ruby from Callebaut)

Beat the soft butter, granulated sugar, and brown sugar together on medium high speed until fluffy, about 3 minutes. It should turn lighter in color.

Add the egg and vanilla extract, and mix until combined. Scrape the sides & bottom of the bowl if needed.

Separately mix the flour, cocoa powder, baking soda and salt. Mix slowly into the wet ingredients until combined. Mix in the milk, then the chocolate chips. 

The dough will be quite sticky. 

Cover and leave at least 30 minutes in the fridge (if you’re desperate). But original recipe is at least 3 hours and up to 3 days.

If you have the dough in the fridge for longer - take out and let it sit at room temperature for about 20 minutes before baking.

Preheat oven to 180 degrees C (fan/convection). 

Measure up 100 g for large cookies and 50g for smaller. Roll them and give them a little squeeze and place on baking paper on a baking tray.  Arrange approx 5cm apart.

Bake the cookies for 14-15 minutes and take out.

Cool cookies for 5 minutes on the baking sheet. At the end of the cooling time, press a few more chocolate chips into the tops of the warm cookies. Then move the cookies to a cooling rack.

Enjoy